1. The Arts & Science of Culinary Preparation (1202)
Soup

2. Group Spartan
• Snehasis Das 172 003 054
• Nazim Ahamed 172 005 054
• Tanvir Ahamed 172 012 054
• Fahad Bin Naser 172 016 054
• Shanta Moni Shah 172 019 054

3. Content
• What is Soup?
• Types & definitions
• Clear Soups
• Broth
• Consommé
• Clarification
• Flavor & color
• Thickening Consommé
• Garnish
• Thick Soup
• Purees, Coulis & Bisques
• Vegetable Soup
• Types
• National & Regional Types
• Quick & easy Soup
Garnishes

4. Soup
a liquid dish, typically savory and made by
boiling meat, fish, or vegetables etc. in stock or
water.

5. Types & Definition
• Broth
• Consommés
• Essences
• Jellied Soup
Clear
• Puree/
Coulis/Bisque
• Vegetable Soup
• Cream Soups
• Veloute Soups
Thick
• National
Regional Types
Cold Soups
Specialty

6. Clear Soup
A clear soup is one that you can see through and that
is liquid at room temperature. It should not contain any
vegetables, noodles or chunks of meat. Although
chicken noodle soup and minestrone are broth-based
and low in calories, they are not clear because they
contain ingredients along with the broth.

7. Broth
Broth is a savory liquid made of water in which bones,
meat, fish, or vegetables have been simmered.[1] It can
be eaten alone, but is most commonly used to prepare
other dishes such as soups, gravies, and sauces.

8. Consommé
In cooking, a consommé is a type of clear soup made
from richly flavored stock or bouillon that has been
clarified, a process which uses egg whites to remove fat
and sediment.

9. Clarification
The clarification makes a true consommé. The
clarification process is simple. Well flavored, fat free
stock is brought slowly to a boil while a clarification
mixture is whisked in. the whole process leaving the
liquid through the filter, leaving the liquid consommé
crystal clear & sparkling.

10. Flavor & Color
Ground or finely chopped vegetables can added flavor
in the soup.
Madeira or sherry can add flavor too.
Consommé should have a clear tint.
Meat Consommé should be darker than that of chicken
or fish.

11. Thickening Consommé
Consommés are thickened naturally by their gelatin
content, egg yolks, fresh cream. Tapioca or arrowroot.

12. Garnish
Consommé garnish is added just before serving, so that
it does not cloud the soup. No ingredients should be
larger than the size of a pea. Chopped herbs, small
quenelles, pasta, brunoised of vegetables & royals are
appropriate garnishes.

13. Thick soup
Thick soup is a term used for soups served as a
substantial first course of a meal or as the main dish.
They are not necessarily thickened. They may be made
with meat stock, poultry stock, fish stock, shellfish stock
or vegetables stock.

14. Purees, Coulis & BisquesPUREES
• Purees are
either
purees of
starchy
vegetables
or
leguminous
plants.
COULIS
• a thin fruit
or
vegetable
puree,
used as a
sauce.
BISQUES
• a rich
shellfish
soup,
typically
made from
lobster.

15. Vegetable Soup
Any soup containing one or more vegetables, cut in
dice, brunoise, julienne, chiffonade or paysanne &
eaten with the liquid they have flavored, is classified as
vegetable soup or potage.

16. Types
• Select the most common vegetables
• Add green peppers & turnips
• Cut the vegetables in the size & shaped desired
• Braise the vegetables in butter
• Add a bouquet garni & broth
• Season with salt & pepper

17. • Cook slowly for approximately 1 hour
• Add finely shredded cabbage & shimmer 10 minutes
• Correct seasoning & add parsley chives

18. National & Regional Types
• America
• France
• Italy
• Russia

19. America
Shrimp & Corn Chowder Soup
A rich soup
typically
containing fish,
clams, or corn
with potatoes
and onions.

20. America
Slow Cooking Chicken & Rice Gumbo Soup
Okra,
especially the
gelatinous
pods used in
cooking.

21. France
French Onion Soup
Its popularity is based
on its simplicity in
flavor & texture & even
more so because its
called Comfort Food.

22. India
Mulligatwny Soup
It’s a Cream of curry
soup which is
considered to be a
classic example of
national soup.

23. Italy
Minestrone
It’s a thick soup
made of any
vegetables
available at the
market.

24. Russia
Borscht Soup
A soup made with
beetroot and
usually served
with sour cream

25. Quick & Easy Soup Garnishes
Thick Soup
•Crisped Diced Bacon, Croutons
•Grated Cheese, Finely Chopped Fresh Herbs
Hot Clear Soups
•Avocado Slices, Dumplings, Finely Chopped fresh herbs
•Paper thin slices of lemon, Julienne of cooked meats
Legume Soups
•Crisped Diced Bacon, Paper thin slices of lemon,
•Finely Chopped fresh herbs
•Finely Chopped onion, Croutons,

26. Chilled thin Soups
• Avocado Slices, thin sliced cucumber, Finely chopped fresh herbs
• Paper thin slices of lemon, julienne of cooked meats, thin sliced tomato
Hot or Chilled Cream Soup
• Crisp diced Bacon, Grated cheese, croutons, paprika, chopped nuts
• Finely chopped fresh herbs
Jellied Soup
• Caviar, Finely chopped fresh herbs
• Paper thin slices of lemon