Soup can be served hot or cold, and is classified by consistency and ingredients. Common types include broth, consommé, purée, velouté, cream, bisque, and chowder. Broths are stock-based and may contain herbs, vegetables or meats. Consommés are clarified broths named after their garnishes. Purées are thick soups made by cooking and blending vegetables. Veloutés are thickened with a roux and may have a vegetable or chicken stock base. Creams are thickened with a béchamel sauce and finished with cream. Bisques are shellfish-based soups thickened with rice and cream. Chowders are thickened with

1. SOUP
A FLAVOURFUL AND NUTRITIOUS LIQUID SERVED AT THE
BEGINNING OF MEAL OR SNACKS

2. SOUP CLASSIFICATION
CLEAR SOUP THICK SOUP COLD SOUP
INTERNATIONAL
SOUP
BROTH
CONSOMME
PUREE
VELOUTE
CREAM
BISQUE-
CHOWDER

3. BROTH
- STOCK BASED
-UNPASSED AND GARNISHED WITH THE
CHOPPED HERBS, VEGETABLES OR MEATS
-EXAMPLE: MINESTRONE, SCOTCH BROTH

4. CONSOMME
-CLEAR SOUP THAT HAS BEEN CLARIFIED
WITH EGG WHITE
- NAMED AFTER GARNISH

6. raft a crust formed during the process
of clarifying consommé; it is
composed of the meat and
impurities from the stock, which rise to
the top of the simmering stock and
release additional flavors

7. CONSOMME ROYAL- SAVOURY EGG CUSTARD
CONSOMME BRUNOISE- SMALL DICED VEGETABLE
CONSOMME CELESTINE- JULIENNES OF THIN PANCAKES
CONSOMME VERMICILLI- FINE NOODLES
CONSOMME DUBARY- CAULIFLOWER FLOWERETTES
CONSOMME FLORENTINE- SPINACH JUILIENNES
CONSOMME JUILENNE- JUILIENNES CUTS OF VEGETABLES

8. PUREE
-THICK SOUP
-COOKING AND PUREEING VEGETABLES OR
INGREDIENTS
-EXAMPLES-LENTIL SOUP
-POTATO SOUP

9. VELOUTE
-THICK SOUP
-THICKENED WITH BLOND ROUX, PASSED AND
FINISHED WITH LIAISON
-MAY BE VEGETABLE OR CHICKEN STOCK
BASED
- SMOOTH AND VELVETY TEXTURE

10. CREAM
-THICKENED WITH BECHAMEL AND FINISHED
WITH CREAM
-EXAMPLE: CREAM OF TOMATO
CREAM OF MUSHROOM

11. BISQUE
- SHELLFISH BASED SOUP
-THICKENED WITH RICE FINISHED WITH
CREAM
-PASSED AND MAY BE GARNISHED WITH
SHELLFISH
-EXAMPLE: LOBSTER BISQUE

12. CHOWDER
- SEAFOOD BASED SOUP
-UNPASSED
-THICKENED WITH WITH POTATO AND
FINISHED WITH CREAM OR MILK
-EXAMPLE: CALM CHOWDER

13. COLD SOUP
-SERVED COLD BUT NOT CHILLED
-CAN BE THICK,THIN, PASSED OR UNPASSED
-EXAMPLE: JELLIED CONSOMME,
GAZPACHO,VICHYSSISE ETC.

14. INTERNATIONAL SOUP
REPRESENTED REGION OF ORIGIN.
MINESTRONE- ITALY
FRENCH ONION SOUP-FRANCE
GAZPACHO-SPAIN
MISO SOUP- JAPAN
CABBAGE SOUP- RUSSIA
TOM YOM- THAILAND
EGG DROP SOUP- CHINA
GREEN TURTLE SOUP- ENGLAND
CALM CHOWDER SOUP- AMERICA
MULLIGATAWNY SOUP- INDIA

15. FRENCH ONION SOUP

16. PORTION SIZE
as hors d’oeuvre 60 to 90 ml
as appetizer 120 ml to 180 ml
as main course 200 ml to 250 ml

17. MAKING OF GOOD SOUP
1.ALWAYS USE GOOD QUALITY OF STOCK.
2.FLAVOUR OF MAIN INGREDIENTS SHOULD
STAND OUT OF SOUP.
3.SEASON THE SOUP MODERATELY.
4.CHECK THE SEASONING OF COLD SOUP AS THE
SEASONING GOES DOWN AFTER CHILLING.
5.DO NOT USE OILY FISH TO MAKE SEAFOOD SOUP.
6.FOR PUREE SOUP USE STARCHY VEGETABLES.
7.NEVER STORE THE SOUP BEYOND 2 DAYS.

18. THANK YOU
COMPILED BY
MOHD ABDULLAH
CHEF