LESSON 8

SOUPS
 SOUPS
• Soup came from word “sop” that originates from Germany, where the
vulgar Latin word “suppa” came from, which means a piece of bread
soaked in a thick stew. The French word “souppe” means “soup” or
“broth”.
Soup is typically a liquid dish made with ingredients from meat, poultry,
fish and vegetables with stock.
Soup is regarded as an appetizer because it stimulates the appetite before
heavier food is served. It cleanses and reconditions the palate. Soup is
served as the second course on the menu if there hors d’oeuvres,and first
if hors d’ oeuvres are not being served.
CLASSIFICATION OF SOUPS
• Soups can be classified into three basic categories;

1. Clear or Unthickened soups

< Broths
< Consomme Soup
< Vegetable Soup
2. Thick soups
< Cream Soup
< Puree Soup
3. Other Soups
< Bisque
< Chowder
< Cold Soup
CLEAR SOUPS
• All clear soups are made with a clear and
unthickened broth or stock.
They may be served plain,or they can be
garnished with vegetables and meats. Soups
are primarily made from broths,which may
served as a finished dish,though they are used
as a base for other soups or refine(clarified)
consommes. The following are examples of
clear soups.
1. BROTHS
Broths are flavorful liquids prepared by simmering
meats and/or vegetables for a long time and may be
served as a finished dish. On the other hand, stocks
are prepared by simmering bones and
vegetables,which are generally used to make other
items. The stock has richer gelatin content brought
by the cartilages and connective tissue of the
bones,while broth has a more distinct flavor of meat.
Both stocks and broths serve as bases for soups.
 HOW TO MAKE A BROTH
• 1. Combine meat or vegetables and water and bring to a simmer.
Simmering time depends on the main ingredient used in the broth:
Beef, Veal, Game, Chicken: 2-3 hours
Fish: 30-40 minutes
Vegetables: 30 minutes- 1 hour
as it simmers, skim and strain anything that rises to the surface.
2. Add mirepoix and bouquet garni and continously simmer for 30-45
minutes.
3. Remove vegetables and season broth with salt.
4. Laddle and transfer broth into another bowl with cheesecloth to catch
any other impurities.
5. Cool and store in a container with lid for future use. It can be
refrigerated and last for 5 days, or it can be frozen and last up to 3
2. Consommēs

Consommē is a rich, concentrated, flavorful stock or broth that

has been classified. Stock or broth is reduced to evaporate some
water to produce a rich and more concentrated flavor. Flavor is
the most essential characteristics of consommē, and clarification
is its second most important strength.
 How to Make a Consommē
• 1. To clarify consommē, the stock or broth must be cold
and degreased.
• 2. Combine cold, degreased stock or broth to a mixture
called clear meat. Slowly bring to a slimmer over medium
heat. Stir occasionally to let the clear meat circulate and
prevent it from burning at the bottom of the stockpot.
• 3. Stop stirring after reaching the simmering point. As it
simmers, the albumen in the egg whites and meat begins to
coagulate at 48°C to (120°F). In the process of coagulation,
the items with the clear meat, will start to rise to the
liquid’s surface and form a raft.
• 4. As the raft forms, create a hole in its center so that the
liquid can bubble to through. This will allow the raft to
cook completely and release flavors. Let it simmer and do
not let it boil to avoid breaking the raft.
• 5. After simmering, consommēs must be strained through
the use of china cap lined with layers of cheesecloth to
remove impurities. Carefully ladle the consommē out of the
stockpot without breaking the raft. Do not force the liquid
to pass through the cheesecloth; let gravity drain the liquid.
• 6. Degrease by cooling, then remove the solidified fat.
3. Vegetable Soup

Vegetable soups are made of clear

stocks or broth and are not necessarily
clarified. Usually, meat stock or broth is
used for vegetable soups, while vegetable
stocks are used for vegetarian soups.
Sometimes, pasta and grains are added, as
well as other vegetables, for a more
flavorful soup. In cooking vegetables are
added at the appropriate time to ensure
that all ingredients are prepared at the
same time. (There are no undercooked or
overcooked ingredients.)
Thick Soups
• Thick soup is thickened and unclear.
Thick soups are classified according to
the thickening agent used. Roux, starch
from potatoes or rice, reducing cream,
or by producing a mother sauce, such
as veloute for the soup base, are some
of the thickening agents and techniques
used for thickening the soup.
Cream Soups
• Cream soups are derived from thickening
agents such as roux, beuree manie, liasion, or
other starch and adding richness, whereas
cream adds more richness without thinning the
soup. Because a cream soup is made out of
milk or cream, curding may occur, Thus, the
presence of roux and other starches can help
stabilize the milk or cream. An excellent
cream soup has the consistency of heavy
cream. It should be smooth and not too thick,
lumpy or pasty (texture). The cream soup
should have distinct flavor ad should not be
starchy. Cream soups are usually named after
the main ingredient of the soup
How to Make a Cream Soup
1. In a soup pot, sweat mireplox together with hard chopped vegetables of choice in fath without browning
2. There are three ways to thicken the soup
a. Cook flour and vegetables together to make a white roux, then add the stock
b. Combine the stock and vegetables and bring to a simmer, then add a white roux that was prepared
separately
c. Add a thin veloute or bechamel sauve (wich contains roux) to the vegetables and then add the liquid or
stock.
3. Simmer until the roux and flavoring vegetables are cooked for about 30-40mins. If leafy vegetables are added,
add them in the last 10mins. Skim impurities and fats occasionally
4 Transfer and strain the soup into a pot. Puree the soup by using a food mill or by using a blender, food
processor, or vertical cutter/mixer (VCM) until the soup becomes a smooth. Add hot white stock if the soup is too
thick. Add only the necessary aomunt until you get the desired consistency of the soup.
5. Add thin bechamel sauce or hot milk or cream sauce to finish the soup
6. Taste the soup and adjust the seasonings and serve.
 2.PUREE SOUP
• Puree soup is thickened by pureeing
one or more ingredients in the soup.
Puree soup is made by simmering
starchy vegetables or legumes in the
stock or broth then pureeing the
ingredients. Adding starch to a puree
soup is not necessary, for it is already
naturally thick. Adding cream or milk
is only optional. Puree soups are not
smooth; they are coarser than cream
soups ad typically not strained after
pureeing.
HOW TO MAKE PURE SOUP
1. Cut vegetables and sweat mirepoix or other vegetables in fat over low heat.
2. Add stock or liquid that has been simmered.
3. Add starchy or dried vegetables.
4. Simmer until all vegetables are cooked. Avoid overcooking of vegetables.
5. Puree the soup by using a food mill or by using a blender, food processor, or
vertical cutter/mixer (VCM).
6. Continue simmering until it has reached the desired thickness. Starchy
vegetables create natural thickness; thus, some freshly pureed vegetables
settle out. Addding a thickening agent can help.
7. Add cream if necessary.
8. Adjust seasoning before serving.
OTHER SOUPS
Special methods or combination methods used
from clear soups and thick soups are applied to
different soups, such as bisques, chowder, and
cold soups.

1. Bisques

Bisques (bisk) are cream soups made of

concentrated stock from crustacean shells (usually
shrimp, lobster, or crayfish) that are enriched with
cream or thickened with roux. Rice is also used as
thickeners for bisques. However, bisques
thickened by roux are more stable and have a
better consistency. Bisques are prepared similarly
to cream and puree soup soup procedures.
 HOW TO MAKE A BISQUE
1. Sear crustacean shells in fat or sweat in stock.
2. Add and caramelize mirepoix and sweat
3. Add tomato product. Brandy can be added if desired, then deglaze with
wine. Reduce until mixture is au sec (oh-SEK).
4. Add liquid or stock together with bouquet garni and sachet d’epices.
incorporate the roux.
5. Incorporate the roux.
6. Simmer and skim if needed.
7. Strain the soup. Use a china cap lined eith layers of cheesecloth. Reserve
the solid and pureed in a food mill or blender,then return to the strained soup
and simmer.
8. Return soup to a simmer and add hot cream.
9. Taste and adjust seasoning before serving.
10. Garnish bisque with shrimp or lobster.
 2.Chowders

• Chowders are hearty cream soups

or pureed soups. Unlike other
cream soups, they are not strained
or literally pureed, making
chowder soups chunky. Most
chowders are thickened by roux
and are made from fish, shellfish,
or vegetables. Also, they
commonly contain milk or cream
and potatoes.
HOW TO MAKE A CHOWDER
1. Prepare the broth or stock for the chowder.
2. Render finely diced salt pork over medium
heat.
3. Sweat mirepoix or other aromatic vegetables in
the tendered pork.
4. Add flour to make a roux.
5. Add the liquid.
6. Add the seasoning and flavoring ingredients
according to their cooking times.
7. Simmer, skimming as needed.
3. Cold Soup

A cold soup may be served cooked or uncooked, then chilled.

Cold soups are thickened by yogurt or pureed fruit.

Cooked Cold Soup

A cooked cold soup is only a chilled version of hot

soup.Consommē Madrilene and consommē Portugaise are
examples of cooked cold foods that are prepared hot served cold.
Moreover,one of the most popular cold soup is the Vichyssoise, a
cold version of a puree of potato-leek soup. The following are
some considerations in serving hot soup cold:
CONSIDERATION IN SERVING HOT SOUP COLD
1. If the soup is to be creamed,add cream at the last minute. It helps
extend the soup’s shelf life.
2. Cold soups should have a tinner consistency than hot soups. To
attain the proper consistency of a cold soup, the use of starch as a
thickener must be lessened. If the soup is thickened by pureeing, use
a higher ratio of liquid to the main ingredients.
3. Taste the soup before serving and adjust seasoning if needed. A
cold soup requires more seasoning than a hot soup.
4. Serve the cold soup cold. Using chilled bowls is recommended.
UNCOOKED COLD SOUP

Uncooked cold soup is derived from pureed fresh fruits or

vegetables that make the soup thicker. Dairy products, such as
cream and yogurt, are sometimes added to enrich the flavor of
the soup. Also, it is best to prepare uncooked cold soup in small
batches because it can quickly. Because it is not heated, the
enzymes and bacteria are not destroyed.
 GARNISHING
• Soups are very dull, and garnishing can make the soup more
attractive. Garnish can help enhance flavor and appetite and
improve the color combination. Garnish means to add small
bits of foodstuff that is used to decorate soup. Garnish, such
as simply chopped parsley or sour cream, can make a
difference and make the soup look appetizing. Garnishes
must be done before the soup is served.
GUIDELINES IN GARNISHING SOUP

1. Garnishes on the Soup

The main ingredients, such as

meats,poultry, seafood, vegetables,
and grain products, are often
considered garnishes.However, they
are considered part of the
preparation and not something to be
added on.

Consommès are commonly named Consommè Julienne

after their garnish.
Examples:
*Consommè Brunoise contains vegetables that are cut into tiny
dice(1/16 of and inch square).
*Consommè Julienne contains vegetables that are cut into
matchsticks.
*Consommè Paysanne contains vegetables that are cut into large
pieces.
Consommè Printaniere is garnished with peas and pea-sized
balls of turnip and carrot.

Cream soups are commonly garnished with toasted and slivered

almonds, sour cream or crème fraiche, croutons, grated cheese, or
baked puff pastry cut-outs. Cream vegetable soup are usually
decorated with slices or florets of the main ingredient.
Purèè soups are garnished with julienne cuts of poultry or ham, sliced
sausage, croutons, gratedcheese, or bacon bits.

Any soup can be garnished with finely chopped fresh herbs, snipped
chives, edible flowers, parsley, or watercress.

2. Toppings
Clear soups are served without toppings to enhance clear broth or cut
vegetables within the soup.

3. Accompaniments
Accompaniments are additional food items served with the soup.
Appropriate accompaniments are essential to enhance the flavor of the
soup by providing a balance and contrast to taste. Below is a list of
some of the common accompaniments of soups.
*Melba toast

*Corn chips

*Breadsticks

*Cheese straws

*Whole-grain wafers

*Profiteroles (tiny unsweetened cream-puff shells)

 Soup Presentation and Storage

Presentation
Soup, as an appetizer, is served between 6 to 8 ounces. For the
main course option, it is served between to 10 to 12 ounces.

It is important to serve the soup at the appropriate temperature.

Cold soups should be served cold (5°C/41°F) or below in a
cold bowl, while hot soups should be served hot (74°C/165°F)
in warm bowl.
Storage :Large batches of thick soup must be cool and refrigerated before milk or
cream is added. To cool soup rapidly, you can choose to use the following
techniques:
1. Use an ice water bath to decrease temperature quickly and safety. Fill
the container with ice and small amount of water. Place the kettle soup
into and ice bath and continuously stir to release heat and aid cooling.
2. Use shallow pans. Divide large batches into small containers not deeper
than 3 inches, then stir occasionally to release heat and aid cooling.
3. Reduce the cooling time by substituting water for ice. Add ice as the
final step in the recipe
4. Use a cooling paddle. Fill the paddle with water and store it in the
freezer. The frozen chill paddle will be used to stir the soup.
Once cooled to 21°C(70°F), place the soup in the refrigerator. Place on the
top shelf. Leave uncovered until cooled to 4°C(40°F).
GROUP ACTIVITY
ACTIVITY
1. Create six groups.
2. Each group must select and prepare one type of soup
• Group1- Consomme * Group4- Bisque
• Group2- Cream Soup * Group5- Chowder
• Group3- Puree Soup * Group6- Cold soup
(Next meeting)
3. Write and present the preparation of soup. Use pictures/videos to
describe the ingredients and show the cooking process of the
assigned soup.
4. After the presentation of all groups, each group must compare and
contrast the ingredients and cooking processes of the different
types of soup.