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LESSON HANDOUTS

Soups are categorized into clear soups, thick soups, and other types, each offering unique flavors and textures. Clear soups include broths and consommés, while thick soups encompass cream soups, bisques, and chowders. Additionally, there are dessert soups and fruit soups, which can be served hot or cold, and various thickening agents like rice and flour can be used in soup preparation.

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Aldee Joy Alvarez
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5 views

LESSON HANDOUTS

Soups are categorized into clear soups, thick soups, and other types, each offering unique flavors and textures. Clear soups include broths and consommés, while thick soups encompass cream soups, bisques, and chowders. Additionally, there are dessert soups and fruit soups, which can be served hot or cold, and various thickening agents like rice and flour can be used in soup preparation.

Uploaded by

Aldee Joy Alvarez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Soups

Soups are based on stocks added with other ingredients for a variety of
flavors, consistency, appearance, and aroma

A well-prepared soup always makes a memorable impression. Soups offer


a full array of flavoring ingredients and garnishing opportunities. Soups
also allow the use of trimmings and leftovers creatively.

Classifications of Soups

1. Clear Soups
Clear Soups. They are soups based on a clear, unthickened broth or stock.
They may be served plain or garnished with a variety of vegetables and
meats. They are very similar to stocks, except that broths are based on
meats rather than bones so they are richer and have a more defined
flavor. Broths can be used as a liquid in preparing soups. A good quality
broth should be clear, aromatic, and rich-tasting with a very evident flavor
of the major ingredient. One strong and clear broth or stock is a
consommé. It is made by combining lean chopped meat, egg whites,
mirepoix, herbs, and spices, and an acidic ingredient like tomatoes, wine,
or lemon juice. The combination is called ―clarification‖ since the
particles that make the broth appear cloudy are trapped as it cooks. A
good quality consommé is crystal–clear, has a good body, amber to brown
in color, and is completely fat-free.

• Broth and bouillon simple clear soup without solid ingredients. Broth
and bouillon are similar in stock in technique and in cooking time. The
major distinction between broth and stock is that broths can be served as
is, whereas stocks are used in the production of other dishes.

• Vegetable soup – clear seasoned stock or broth with the addition of one
or more vegetables, meat, or poultry.

• Consommé‘ – rich, flavorful stock or broth that has been clarified to


make it perfectly clear and transparent.

2. Thick Soups
Thick Soups are soups that are thickened to provide a heavier
consistency. Thick soup is a cream soup based on béchamel sauce and is
finished with heavy cream. A béchamel sauce is a milk thickened with
roux. But some thick soups are veloute sauce-based, stock thickened with
roux. A veloute sauce base is usually finished with a liaison of heavy
cream egg yolk. A thick soup should have a velvety smooth texture and
the thickness of heavy cream. It is always essential to strain out the
solids and at times to puree and put them back in the soup. Cream soups
may be served hot or cold. A kind of cream soup based on crustaceans
like shrimp and lobsters is bisque. It is made by simmering a crustacean
in a stock or a fish fumet. Another thick vegetable soup is the chowder
made with broth, milk, or water as a base, then thickened with roux. Cold,
thick soups such as vichyssoise are simply cream soups served cold.
Others like gazpacho or a chilled cantaloupe soup are based on a puree of
cooked or raw ingredients brought to the correct consistency by adding
fruits or vegetable juice as a liquid

• Cream soups – are soups thickened with roux, beurremanie, liaison or


other thickening agents, plus milk, or cream.

• Purees – vegetable soup thickened with starch • Bisques – are thickened


soups made from shellfish.

• Chowders – are hearty soups made from fish, shellfish or vegetables


usually contain milk and potatoes.

• Veloutes – soup thickened with egg, butter and cream.

3. Other types of soup


A. Dessert soup

a. Ginataan – a Filipino soup made from coconut milk, milk, fruit,


and tapioca pearl served hot or cold.

b. Osheriku – a Japanese asuki bean soup

c. Tonge sui – a Chinese soup

B. Fruit Soup can be served hot or cold depending on the recipe where
dried fruits are used like raisins and prunes. Fruit soup may include milk,
sweet or savory dumplings, spices, or alcoholic beverages like brandy and
champagne.

c. Cold soup is a variation of the traditional soup wherein the temperature


when served is kept at or below temperature.

d. Asian soup is a traditional soup that is typical broth, clear soup, or


starch-thickened soup.

Other thickening agents for soup


1. rice
2. flour

3. grain

4. corn starch

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