2. Unit Objectives
Students will be able to:
๏ list different categories of soups.
๏ identify principles of soup production.
๏ understand concepts of various thickening agents.
๏ prepare different types of soups.
4. Soup
โข A liquid, savory food commonly made with
meat, poultry, fish, or vegetable stock as its
base.
โข Soups can be served either hot or cold
โข Specialty soups have their own set of
principles.
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5. Soups
๏ Wide variety of ingredients,
seasonings, and garnishes
๏ Worldโs finest ingredients or leftovers
can be used to make quality soup
โฆ If you use leftovers, follow strict sanitation
principles
๏ The quality of a soup is determined by
its ingredients, flavor, appearance,
and texture
6. Types of Soups
โข Clear soups and Broths
โข Thick Soups
โฆ Cream soups
โฆ Purรฉe soups
โข Other Soups (Specialty)
โฆ Bisque and Chowders
โฆ Cold soups
7. Broth Based Soups
โข Broth- A flavorful liquid obtained from the long
simmering of meats and/or vegetables.
โข Vegetables:
โข Complement one another
โข Visually attractive
โข Add when appropriate
โข Cook grain/pasta separately.
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8. Broth Based Soup Production
โข Sautรฉ, sweat or simmer the
ingredients.
โข Add broth or stock.
โข Add seasonings.
โข Continue to simmer until the desired
flavor is achieved โ skim as needed
โข Adjust seasonings. 8
9. 9
Thick Soup- Cream
โข Any soup with the addition of
cream/milk
โข Variations:
o Veloute finished with heavy cream.
o Bรฉchamel based soups.
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Thick Soup- Puree
โข Puree
โข Finely chopped/mashed ingredients
โข Used as a thickener
โข Usually done toward the end of cooking
โข Distinct impact on texture
โข Sometimes ยฝ of garnish not pureed for
desired texture
โข Soup can be finished with cream
(vegetable)
11. Specialty Soups
๏ง Special ingredients or techniques that
reflect regional cuisine.
โข Bisque โ traditionally, thick soups made
from shellfish and thickened with cooked
rice.
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โข Chowder - Typically contain potatoes, milk,
pork or bacon fat, onions, celery and often
shellfish, fish or vegetables.
13. Garnishing Soups
โข The word garnish has two meanings
when applied to soups:
โฆ Food added to soups as a decoration
โฆ Foods that serve as decorations but also
as critical components of the final product
