PREPARE SOUP REQUIRED FOR
MENU ITEM
WHAT ARE SOUPS?
• are based on stocks
added with other
ingredients for
variety of flavor,
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
leftover creatively.
CLASSIFICATIONS
OF
SOUPS
1. 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.
KINDS OF CLEAR SOUP
1. Broth and bouillon- simple clear
soup without solid ingredients.
- are similar to 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
production of other dishes.
VEGETABLE SOUP
- clear seasoned stock
or broth with the
addition of one or more
vegetable, meat, or
poultry
CONSOMMÉ’
• rich, flavorful
stock or broth that
has been clarified
to make it
perfectly clear
and transparent.
2. THICK SOUPS
- are soups that are
thickened to provide a
heavier consistency.
- is a cream soup based
on béchamel sauce and
is finished with a heavy
cream.
KINDS OF THICK SOUP
• 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.
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
•
-A variations on
the traditional
soup wherein the
temperature when
served is kept at
or below
temperature.
D. ASIAN SOUP
- is a traditional
soup which is
typical broth, clear
soup, or starch
thickened soup.
THICKENING AGENTS FOR SOUP
1. rice
2. flour
3. grain
4. corn starch
INGREDIENTS OF SOUP
• • Meat (chicken, beef, pork, lamb, fish)
• • Salt
• • Pepper
• • Vegetables (carrots, string beans, turnips, tomatoes,
mushrooms, celery, leak) • Onion
• • Garlic
• • Water
• • Eggs
• • Cornstarch
• • Seasoning (MSG, convenience products)
• • Butter
• • Cream
• • Garnishes (slices of lemon, egg, shredded
vegetables, pimiento strips)
BASIC PRINCIPLES
OF
PREPARING SOUP
1. STARTING WITH COLD WATER
• Why cold water? Most protein, vitamins and
minerals dissolve in cold water. Part of the flavor
comes from these components. Using hot water
would lessen the flavor and nutritive content of stock
2. CUTTING VEGETABLE TO APPROPRIATE
SIZE FOR THE TYPE OF STOCK.
• The size of cut helps the maximum flavor to be extracted.
Example 1: A fish stock only simmer for a half hour (30
minutes) so the cut should be julienne (thin strips: ¼ inch
thick 2-3 inches long)
• Example 2: A brown stock simmers for 4-6 hours and
sometimes 24 hours, so the cut should be 1” cubed so that
stock will have time to extract the flavor and will not fall
apart after a long cooking.
3. SELECT YOUR PROTEIN BASED.
BEEF, CHICKEN, PORK AND FISH
• All bones are washed, roasted or blanched. Roasted
for brown sauce and blanched for white stock.
4. SIMMERING
• Gentle extractions aid in flavor and nutrition.
Boiling causes cloudiness through agitation of the
ingredients.
5. SKIMMING
• Keep the stock clear. The scum on top of stocks
contains impurities.
THE END
