Soups

Lesson 2
 PRE-LESSON QUESTIONS

FROM YOUR OWN PERSPECTIVE WHAT

IS SOUP?

WHAT IS THE DIFFERENCE OF STOCKS

AND SOUPS?
 SOUPS
- Soups are based on stocks added with other ingredients
for variety of flavor, consistency, appearance and
aroma
- A well prepared soup always leaves you with a well
imprinted memory of its taste
 CLASSIFICATIONS OF SOUPS

CLEAR SOUPS
- These are soup based on a clear, unthickened broth or
stock
- These are also called “plain soups”
 Broth and Bouillon
It is a simple clear Broth and bouillon
soup without a are similar to stock in
solid ingredient. technique and in
cooking time.
Clear seasoned stock or Rich flavorful stock or
broth with the addition broth that has been
of one or more clarified to make it
vegetable, meat, or perfectly, clear, and
poultry. transparent.

Vegetable soup Consomme

 THICK SOUPS

These are soups that are thickened to

provide a heavier consistency.

These are cream based soup on

béchamel sauce and is finished
with a heavy cream
Are soups
thickened with
roux, Vegetable soup
Thickened soups
beurremanie, thickened with
made from
liaison or other starch
shellfish
thickening agents,
plus milk, or
cream.
Cream soups Purees Bisques
They are hearty soups made
from fresh fish or Soups thickened with egg,
vegetables, they usually butter and cream
contain milk and potatoes.

Chowders Veloutes
 Dessert soup

These are soups for after

dinner and these are sweet
and delicate
Filipino soup
made from
coconut milk,
A Japanese asuki A famous Chinese
fruit, and tapioca
bean soup delicacy
pearl served best
cold but also good
while hot.

Ginataan Osheriku Tonge sui

Fruit soup may Variations on the
include milk, sweet traditional soup A traditional soup
or savory wherein the that is typical
dumpling, spices temperature when broth, clear soup,
or alcoholic served is kept at or or starch
beverages like low below thickened soup.
brandy and temperature
champagne.

Fruit soup Cold soup Asian soup

Thickening agents for soup

-RICE -GRAIN
-FLOUR -CORN STARCH

Thickening agent is something you

used to thicken the soup, “slurry” is
another term for this
BASIC PRINCIPLES OF PREPARING SOUP

1ST principle. Starting with cold water

2ND principle. Cutting vegetable to appropriate size for
the type of stock
3rd principle. Select your protein based, beef, chicken,
pork and fish
5th principle. Simmering
6th principle. Skimming
THANK YOU!