Upload
ujjwal-kalia
View
354
Download
0
Tags:
Embed Size (px)
DESCRIPTION
Citation preview
Potage
Soups
Definition
• A liquid food prepared from meat, fish, or vegetable stock combined with various other ingredients and often containing solid pieces.
• “Potage” refers to “potted dishes” in French.
Classification
Soups
Clear soupsConsommé
Broths
Thick soups
Cream soups
Pureed soups
Consommé
• Consommé is a strong, rich, flavorful soup made by concentrating and clarifying stock.
• he word consommé means "completed" or "concentrated" in French.
• Consommé is clarified through a process that involves simmering the stock along with a mixture of egg whites and lean ground meat called a clearmeat.
Broths
• Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered.
• Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish. If other ingredients are used, such as rice, pearl barley or oats, it is then generally called soup.
Cream soups
• Any type of soup that is prepared by adding cream at the end of the cooking process.
• The soup is often pureed before the cream is added.
• The finished soup has a smooth texture and rich flavor even when simple ingredients such as grains, vegetables, meat, or fish are used as the basis for the soup.
National soups of different countries
Soup Country Soup Type
Minestrone Italy Thick
Mulligatawny India Curry-flavored
French onion soup France
Green turtle soup England Consommé
Manhattan clam chowder United states of America
Gazpacho Spain Cold
Tom yum Thailand
Borscht Poland
Miso soup Japan Broth
Snert Netherlands Thick
Cock-a-leekie Scotland
French classical menu
• Potage is the second course after Hors D'oeuvre(appetizer).
• It is followed by Oeufs (eggs).
Thank You