1. SOUPS
• SOUP IS A FOOD THAT
IS MADE BY
COMBINING
INGREDIENTS SUCH
AS MEAT AND
VEGETABLES IN
STOCK OR
HOT/BOILING WATER,
UNTIL THE FLAVOR IS
EXTRACTED, FORMING
A BROTH

2. CLASSIFICATION
SOUPSSOUPS
THINTHIN THICKTHICK COLDCOLD NATIONALNATIONAL
UNPASSEDUNPASSED PASSEDPASSED PUREEPUREE CREAMCREAM CHOWDERSCHOWDERS BISQUESBISQUES
BROTHSBROTHS
BOULLLIONSBOULLLIONS
CONSOMMESCONSOMMES
VELOUTESVELOUTES

3. CLASSIFICATION
• TRADITIONALLY, SOUPS ARE
CLASSIFIED INTO TWO BROAD
GROUPS: CLEAR SOUPS AND THICK
SOUPS.
• THE ESTABLISHED FRENCH
CLASSIFICATIONS OF CLEAR SOUPS
ARE BOUILLON AND CONSOMMÉ.

4. CLASSIFICATION
• THICK SOUPS ARE CLASSIFIED DEPENDING
UPON THE TYPE OF THICKENING AGENT
USED
• PURÉES ARE VEGETABLE SOUPS
THICKENED WITH STARCH.
• BISQUES ARE MADE FROM PURÉED
SHELLFISH THICKENED WITH CREAM.
• CREAM SOUPS ARE THICKENED WITH WITH
EGGS, BUTTER AND CREAM. OTHER
INGREDIENTS COMMONLY USED TO
THICKEN SOUPS AND BROTHS INCLUDE
RICE, FLOUR,GRAIN AND BÉCHAMEL
SAUCE.

5. CLASSIFICATION
• CHOWDER:- SEAFOOD BASED
AMERICAN SOUP THICKEND WITH
POTATOES.
• VELOUTÉS ARE THICKENED WITH
EGGS, BUTTER AND CREAM. OTHER
INGREDIENTS COMMONLY USED TO
THICKEN SOUPS AND BROTHS
INCLUDE RICE, FLOUR AND GRAIN.

6. CONSOMMES
• NAME
• CONSOMME
BRUNOISE.
• CONSOMME
CRECY.
• CONSOMME
JULIENNE.
• CONSOMME
CELESTINE.
• GARNISH
• SMALL CUBES OF
VEGETABLES.
• CUBES OF
CARROTS.
• JULIENNES OF
VEGETABLES.
• STRIPS OF
TRUFFLES
PANCAKE.

7. CONSOMMES
• NAME
• CONSOMME XAVIER.
• CONSOMME DORIA.
• CONSOMME CARMEN
• CONSOMME ROYAL.
• GARNISH
• THREADED EGG.
• CHICKEN QUENELLS
AND CUCUMBER
PELLETS.
• JULLIENNES OF
CAPSICUM,TOMATO
AND BOILED RICE.
• DICES OF SAVOURY
EGG CUSTARD.

8. BROTHS
• BROTH IS A LIQUID IN WHICH BONES, MEAT, FISH,
CEREAL GRAINS, OR VEGETABLES HAVE BEEN
SIMMERED AND STRAINED OUT.
• SCOTCH BROTH:- A THICK SOUP MADE FROM BEEF
OR MUTTON WITH VEGETABLES AND PEARL
BARLEY.
• PETIT MARMITE:-MADE FROM BEEF, CHICKEN,
MARROW BONES AND VARIOUS VEGETABLES
MADE AND SERVED IN A SMALL, COVERED
EARTHENWARE CASSEROLE.
• POTAGE FERMIERE:-VEGETABLE BROTH MADE OF
LEEKS,POTATOES,ONION AND TURNIPS.
• CHICKEN BROTH.
• SOUP BONNE FEMME.

9. PUREE SOUP
• PUREE ST GERMAIN:- PUREE OF GREEN
SPLIT PEA SOUP.
• POTAGE BRETONNE:-PUREE OF HARICOT
BEAN SOUP.
• PUREE EGYPTIENNE:- PUREE OF YELLOW
SPLIT PEA SOUP.
• POTAGE PARMENTIER:-PUREE OF POTATO
AND LEEK SOUP.
• POTAGE FRENEUSE:-PUREE OF TURNIP
SOUP.

10. CREAM SOUP
• CRÈME D’ASPERGES:- CREAM OF
ASPARAGUS SOUP.
• CRÈME DE CELERIS:-CREAM OF
CELERY SOUP.
• CRÈME DE VOLAILLE:-CREAM OF
CHICKEN SOUP.
• CRÈME DE POIS FRAIS:- CREAM OF
PEAS SOUP.

11. VELOUTES SOUP
• VELOUTE DAME BLANCHE :- CHICKEN
VELOUTE GARNISH WITH CHICKEN AND
CREAM.
• VELOUTE COMTESSE :-ASPARAGUS
VELOUTE GARNISHED WTH SORREL,ASP
TIPS AND CREAM.
• VELOUTE BORLEY:- FISH VELOUTE WITH
EGGYOLK AND CREAM.
• VELOUTE DORIA:- VELOUTE OF CUCUMBER
WITH EGGYOLK ANDCREAM.

12. BISQUE SOUP
• BISQUE DE CREVETTES:- SHRIMP
BISQUE FINISHED WITH CREAM.
• BISQUE D’ HOMARD:- LOBSTER
BISQUE FINISHED WITH SAFFRON
FLAVOURED MILK, BUTTER AND
CREAM.

13. CHOWDER
• CLAM CHOWDER :-
AMERICAN CLAMS
SOUPSWITH
CHOPPED ONIONS,
PORK PEPPER,
THYMEAND
THICKENED WITH
CRUSHED
BISCUITS.

14. NATIONAL SOUPS
AVGOLEMONO:- A
GREEK CHICKEN
SOUP WITH LEMON
AND EGG.
COCK-A-LEEKIE:-
LEEK AND POTATO
SOUP MADE WITH
CHICKEN STOCK,
FROM SCOTLAND.
GOULASH:- A
HUNGARIAN SOUP OF
BEEF, PAPRIKA AND
ONION.
MINESTRONE:- - AN
ITALIAN VEGETABLE
SOUP.

15. NATIONAL SOUPS
MULLIGATAWNY SOUP:- AN ANGLO-
INDIAN CURRIED SOUP
VICHYSSOISE:- FRENCH COLD PURÉE
SOUP WITH POTATOES, LEEKS, AND
CREAM.
TURTLE SOUP:- BRITISH SOUP WITH
HERBS AND FLAVOURED WITH
SHERRY OR MADEIRA.

16. NATIONAL SOUPS
• GAZPACHO:- COLD SPANISH SOUP
MADE FROM UNCOOKED CUCMBER,
TOMATOES,ONIONS,GREEN PEPPER
AND FLAVOURED WITH GARLIC.
• SOUPE A L’OIGNON:- CONSOMME
GARNISHED WITH FRIED ONIONS
GRATINATED MELBA TOAST WITH
PARMESAN CHEESE.

17. SPECIAL SOUPS
• BIRD'S NEST - A CHINESE SOUP ACTUALLY
MADE FROM THE WHITE OR BLACK NESTS
OF A SMALL ASIAN BIRD.
• BOUILLABAISSE - A FRENCH SEAFOOD
STEW MADE OF FISH, SHELLFISH, ONIONS,
TOMATOES, WHITE WINE, OLIVE OIL,
GARLIC, SAFFRON AND HERBS.
EGG DROP SOUP:- A SAVORY CHINESE
SOUP MADE FROM CRACKING EGGS INTO
BOILING WATER OR BROTH.

18. SPECIAL SOUPS
• BRUNSWICK STEW - A HEARTY SQUIRREL
MEAT AND ONION STEW ORIGINATING IN
BRUNSWICK COUNTY, VIRGINIA, USA.
• CIOPPINO - A RICH ITALIAN SEAFOOD STEW
MADE WITH TOMATOES AND A VARIETY OF
FISH AND SHELLFISH, USUALLY HIGHLY-
SPICED.
• COULIS - ORIGINALLY THIS TERM
REFERRED TO THE JUICES FROM COOKED
MEATS. IT CAN ALSO BE A THICK PURÉED
SHELLFISH SOUP.

19. SPECIAL SOUPS
• MENUDO - A HEARTY, SPICY MEXICAN
SOUP MADE WITH TRIPE, CALF'S FEET,
CHILES, HOMINY AND SEASONINGS
REPUTED TO BE A GREAT HANGOVER
CURE.
• POSOLE - A MEXICAN THICK, HEARTY SOUP
MADE OF PORK OR CHICKEN MEAT AND
BROTH, HOMINY, ONION, GARLIC, DRIED
CHILES AND CILANTRO AND SERVED WITH
CHOPPED LETTUCE, RADISHES, ONIONS,
CHEESE AND CILANTRO AS OPTIONAL
ADDITIONS AT THE TABLE.

20. SPECIAL SOUPS
BOUROU-BOUROU - A VEGETABLE & PASTA
SOUP FROM THE ISLAND OF EASTER
ISLAND, GREECE.
FAKI SOUPA - A GREEK LENTIL SOUP, WITH
CARROTS, OLIVE OIL, HERBS AND POSSIBLY
TOMATO SAUCE OR VINEGAR.
FUFU AND EGUSI SOUP - A TRADITIONAL
SOUP FROM NIGERIA MADE WITH
VEGETABLES, MEAT, FISH, AND BALLS OF
GROUND MELON SEED .

21. SPECIAL SOUPS
• WATERZOOI - A BELGIAN FISH SOUP
• ŻUREK - A POLISH WHEAT SOUP WITH
SAUSAGES OFTEN SERVED IN A
BOWL MADE OF BREAD.
• REVITHIA - A GREEK CHICKPEA SOUP

22. FRUIT SOUPS
• FRUIT SOUPS ARE SERVED HOT OR COLD.
SOME LIKE NORWEGIAN 'FRUKTSUPPE'
MAY BE SERVED HOT AND RELY ON DRIED
FRUIT SUCH AS RAISINS AND PRUNES AND
SO COULD BE MADE IN ANY SEASON.
• FRUIT SOUPS MAY INCLUDE MILK, SWEET
OR SAVOURY DUMPLINGS, SPICES, OR
ALCOHOLIC BEVERAGES LIKE BRANDY OR
CHAMPAGNE.

23. FRUIT SOUPS
• COLD FRUIT SOUPS ARE MOST COMMON IN
SCANDINAVIAN, BALTIC AND EASTERN EUROPEAN
CUISINES WHILE HOT FRUIT SOUPS WITH MEAT
APPEAR IN MIDDLE EASTERN, CENTRAL ASIAN AND
CHINESE CUISINES.
• WINTER MELON SOUP IS A CHINESE SOUP,
USUALLY WITH A CHICKEN STOCK BASE. OFTEN
INCLUDING OTHER VEGETABLES AND
MUSHROOMS.
• ETROG A FRUIT SOUP MADE UP FROM THE
CITRON USED IN JEWISH RITUAL AT THE FEAST .

24. DESSERT SOUPS
• GINATAAN, FILIPINO SOUP
MADE FROM COCONUT
MILK, MILK, FRUITS AND
TAPIOCA PEARLS, SERVED
HOT OR COLD.
• OSHIRUKO, A JAPANESE
AZUKI BEAN SOUP
• TONG SUI, A COLLECTIVE
TERM FOR CHINESE SWEET
SOUPS.
• CHILLED BLUEBERRY
SOUP.
• PEACH SOUP.
• CHOCOLATE SOUP.

25. SERVICE OF SOUP
• SOUP MUST BE SERVED PIPING HOT
IN SOUP BOWLS,SOUP PLATES OR IN
CONSOMME CUPS WITH AN
UNDERLINER.
• DESSERT SPOON IS PLACED FOR
CLEAR SOUP AND SOUP SPOON IS
PLACED FOR THICK SOUPS.