Soups

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SOUPS


INTRODUCTION

• Soup is a liquid food consisting of meat, seafood, vegetables, cereals or poultry. They play an important role on the menu and are regarded as appetizers as they stimulate the appetite for the higher foods to follow. On the menu they are served as the first course, if hors d'oeuvres are not being served.

Classification of Soups

Soups Thin Soups Thick Soups Special & National

Soups

Consommés Broths

Purees Creams Veloutes Chowders BisquesCoulis



THIN SOUPS

• THIN soups include broths made from meat, poultry, game, fish or vegetables as well as consommés, which are broths clarified to remove the impurities.


THICK SOUPS

• Thick soups include cream soups and puree soups. The most common cream soups are those made from vegetables cooked in a liquid that is thickened with starch and pureed; cream is then incorporated to add richness and flavour. Puree soups are generally made from starchy vegetables or legumes. After the main ingredient is simmered in a liquid, the mixture- or a portion of it- is pureed.


Special & National Soups

• SPECIAL & NATIONAL SOUP (notably Mulligatawny and minestrone as well as cold soups such as Gazpacho and fruit soups) are neither clear nor thick soups. Rather, they use special preparation methods or a combination of the methods mentioned above.


SOUPS

• A soup's quality is determined by its flavour, appearance and texture. A good soup be full flavoured, with no off or sour tastes. Flavours from each of the soup's ingredients should be crystal clear. The vegetables in vegetable soup should be brightly coloured, not gray.


CONSOMME

• Consommé is a concentrated, thin, clear soup made from meat, poultry or fish. The word has the same origin as consummate, meaning to bring to completion or perfection. A consommé is cooked long enough for most of the nutritive properties of the ingredients to be extracted in to the liquid.


BROTH• Broths are made from meat, poultry, fish or

vegetables cooked in a liquid. An especially full-flavoured broth results when a stock and not just water is used as the liquid. Cuts of meat from the shank, neck or shoulder result in more flavourful broths, as will the flesh of mature poultry. Proper temperature, skimming and straining help produce well flavoured, clear broths.


STOCK,CONSOMME & BROTH

• Stock is liquid that is made from boiling bones and veges together for a longish period of time , it is the base for all soups, sauces etc.

• a consomme is a very clear delicate soup that is garnished in different ways and takes lots of love and care to make it what it is . Its normally a clarified soup

• a broth is the next step up from a consomme, in that it is generally thicker with more body and texture in the soupboth consommes and broths are light gentle soups


Thick SoupsCREAMS SOUP

• Cream Soups: Most cream soups are made by simmering the main flavouring ingredient (for example, broccoli for cream of broccoli soup) in a white stock or thin veloute sauce to which seasonings have been added. The mixture is then pureed and strained. After the consistency has been adjusted, _the soup is finished by adding cream. In classic cuisine, thin béchamel sauce is often used as the base for cream soups and can n be substituted for veloute I many cream soup recipes, if desired.


PUREE SOUPS

• Puree Soups: Puree soups are hearty soups made by cooking starchy vegetables or legumes in a stock or broth, then pureeing all or a portion of them to thicken the soup. Puree soups are similar to cream soups in that they both consist of a main ingredient that is first cooked in a liquid, then puree.


VELOUTES• Veloutes: veloute as soups is similar to other sauces,

but differs from purees, as they require a thickening element and a roux. Veloute is made by preparing roux and adding stock and the pureed vegetable or meat and hot milk is blended in, to produce as smooth soup.

• Finishing of Veloutes is done by a liaison i.e. cream and egg yolks, as it enhance the taste and texture. Examples of Veloutes are Chicken veloute, celery veloute and almond veloute.


BISQUES• Bisques: Traditional bisques are shellfish

soups thickened with cooked rice. Today bisques are prepared using a combination of the cream and puree soup procedures. They are generally made from shrimp, lobster or crayfish and are thickened with a roux instead of rice for better stability and consistency.


CHOWDERS• Chowders: An American soup resembling as stew

made of meat, fish or vegetable with milk, salted pork and various seasonings. Crackers are generally added just before serving.

• Chowders are hearty soups with chunks of the main ingredients and garnishes. With some exceptions chowders contain milk or cream. Although there are thin chowders, most chowders are thickened with roux. The procedures for making chowders are similar to those for making cram soups except that chowders are not pureed and strained before the cream is added.


COULIS

• Coulis: A term often used for thick soups made with a pure of shellfish, e.g. Coulis de crabes. Sometimes the term also used for liquid purees such as chicken, game or vegetables


National and Regional Types

• Avgolemono: It is a soup made of rice cooked in meat broth. It is finished with well beaten eggs and fresh lemon juice. This is from Greece.

• Minestrone: It is an Italian thick soup made of any vegetables available at the market.

• Mulligatawny: It is a cream of curry soup which is considered to be a classical example of Indian national soup.


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Soups