1. SOUP
By: Prajwol Manandhar

2. Introduction to
soup
 Soup is a liquid food which may be thick or thin
and can be served hot or cold as well.
 Soup may contain vegetables, cereals, meat,
sea food, poultry, etc.
 It’s a healthy liquid food which is easily
digestible, palatable and has distinct flavor,
taste and consistency
 Soup is also served as an appetizer also along
with some accompaniments like bread sticks,
bread rolls.

3. Consideration to make a perfect soup
 Use strong and flavorful stock for good quality
soup
 Soup should not consist any chewy food
particles
 Soup should be moderately seasoned
 Serve soup piping hot(800C) and cold soup at
30C.
 If there is a heavy main course then thin soup
would go best
 If heavy soup is served then the portion
should be small
 Garnish of soup should be small so that it can
be easily picked up by soup spoon

4. Classification of soup

5. 1)Thin soup
Thin soup are made without
adding any thickening agents
and is made from meat,
poultry, game and fish or
vegetable which are clarified to
remove impurities.
Classification of soup..

6.  Consommé (Clear) Soup
Consommé soup is a thin passed
clear soup which is clarified by
adding egg white into ingredients.
It is made by strongly flavored stock
of chicken, beef and fish
It is cooked slowly for longer period
of time due to nutritive properties
that is to be extracted in a liquid.
It gets name generally from its
varieties of garnish. Eg: Julienne
consommé, Brunoise consommé
Types of thin soup..

7.  Broth
Broth are un passed clear soup
prepared from strongly flavored
stock which contains the chunks
of ingredients
Types of thin soup..

8. 2)Thick Soup
These soup are thick in consistency
which are thicken by sauce, roux,
starchy ingredient, puree of
vegetable or cream
Classification of soup..

9.  Cream soup
Cream soup are thickened by
adding béchamel sauce and
are finished using fresh cream.
This soup contains heavy
proportion of milk or cream
Types of thick soup..

10.  Puree Soup
Puree soup are the soup which
are thickened by main
ingredients used in soup and
finished with cream
These soups are passed and
then served by finishing with
cream and are usually
accompanied with bread
crouton
Types of thick soup..

11.  Veloute Soup
Veloute soup are thickened using
veloute sauce which are finished
using cream
This soup get its name by the
flavorful stock used in it. Eg:
Chicken veloute soup is made
by using chicken stock
Types of thick soup..

12.  Bisque
Bisque are the soup which
are made from shell fish
puree as a base
shell fish puree is sautéed
with mirepoix in butter,
flavor with brandy and
white wine and rice or roux
is added to thicken it.
Types of thick soup..

13.  Chowder
Chowder are said to be
originated from America which
are thick and heavy
It consist of potato, onions and
pieces of bacon, seasonings
and sea food
It can be milk or tomato based
Crackers are generally added
before serving
Types of thick soup..

14. 3)International Soup
International soup has a special origin which
are from certain locality and are associated
with particular place
Classification of soup..
French onion soup Minestrone
soup
Gazpacho soup

15. THANK
YOU