Soup AND ITS CLASSIFICATION
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This document provides an overview of soups, including their classification. It discusses that soup can be thin or thick and served hot or cold. Soups contain ingredients like vegetables, meat, seafood or grains. The document outlines considerations for making the perfect soup, such as using flavorful stock and moderate seasoning. It then classifies soups into three main categories: thin soups like consommé and broth, thick soups thickened with sauces, starches or cream like cream soup, pureed soup and velouté, and international soups from specific places like French onion soup.
Soup AND ITS CLASSIFICATION
- 2. Introduction to soup Soup is a liquid food which may be thick or thin and can be served hot or cold as well. Soup may contain vegetables, cereals, meat, sea food, poultry, etc. It’s a healthy liquid food which is easily digestible, palatable and has distinct flavor, taste and consistency Soup is also served as an appetizer also along with some accompaniments like bread sticks, bread rolls.
- 3. Consideration to make a perfect soup Use strong and flavorful stock for good quality soup Soup should not consist any chewy food particles Soup should be moderately seasoned Serve soup piping hot(800C) and cold soup at 30C. If there is a heavy main course then thin soup would go best If heavy soup is served then the portion should be small Garnish of soup should be small so that it can be easily picked up by soup spoon
- 5. 1)Thin soup Thin soup are made without adding any thickening agents and is made from meat, poultry, game and fish or vegetable which are clarified to remove impurities. Classification of soup..
- 6. Consommé (Clear) Soup Consommé soup is a thin passed clear soup which is clarified by adding egg white into ingredients. It is made by strongly flavored stock of chicken, beef and fish It is cooked slowly for longer period of time due to nutritive properties that is to be extracted in a liquid. It gets name generally from its varieties of garnish. Eg: Julienne consommé, Brunoise consommé Types of thin soup..
- 7. Broth Broth are un passed clear soup prepared from strongly flavored stock which contains the chunks of ingredients Types of thin soup..
- 8. 2)Thick Soup These soup are thick in consistency which are thicken by sauce, roux, starchy ingredient, puree of vegetable or cream Classification of soup..
- 9. Cream soup Cream soup are thickened by adding béchamel sauce and are finished using fresh cream. This soup contains heavy proportion of milk or cream Types of thick soup..
- 10. Puree Soup Puree soup are the soup which are thickened by main ingredients used in soup and finished with cream These soups are passed and then served by finishing with cream and are usually accompanied with bread crouton Types of thick soup..
- 11. Veloute Soup Veloute soup are thickened using veloute sauce which are finished using cream This soup get its name by the flavorful stock used in it. Eg: Chicken veloute soup is made by using chicken stock Types of thick soup..
- 12. Bisque Bisque are the soup which are made from shell fish puree as a base shell fish puree is sautéed with mirepoix in butter, flavor with brandy and white wine and rice or roux is added to thicken it. Types of thick soup..
- 13. Chowder Chowder are said to be originated from America which are thick and heavy It consist of potato, onions and pieces of bacon, seasonings and sea food It can be milk or tomato based Crackers are generally added before serving Types of thick soup..
- 14. 3)International Soup International soup has a special origin which are from certain locality and are associated with particular place Classification of soup.. French onion soup Minestrone soup Gazpacho soup
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