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Types and Varieties of Soups

This document provides a classification and overview of different types of soups. It discusses clear soups like broth and consommé, thick soups like purees and bisques, and cold soups. It also covers different bases used in soups like clarified butter, margarine, animal fats, and vegetable oils. Dessert soups made with fruits and starches are mentioned. The document provides information on various international soups like Filipino, Japanese, and Chinese varieties.

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John MichaelMackay
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9 views11 pages

Types and Varieties of Soups

This document provides a classification and overview of different types of soups. It discusses clear soups like broth and consommé, thick soups like purees and bisques, and cold soups. It also covers different bases used in soups like clarified butter, margarine, animal fats, and vegetable oils. Dessert soups made with fruits and starches are mentioned. The document provides information on various international soups like Filipino, Japanese, and Chinese varieties.

Uploaded by

John MichaelMackay
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd

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SOUPS
is a flavourful and nutritious liquid food served at the beginning of a meal
or a snack. 
Classification of Soups
 Clear Soups-Clear soups are thin like liquid; they never coat the back
of the spoon. 
 Broth
-A broth is a stock-based soup, which is not thickened.
 Consommé
-is a clear soup which is clarified with egg whites.
 Thick Soups-are soups that are thickened to provide a heavier
consistency.
 Puree
-Puree soups are thick soups made by cooking and then pureeing
vegetables or ingredients used in the soup. 
 Velouté
-which is thickened with a blond roux, passed and finished with a liaison.
They may be vegetable or chicken stock based.
Cream
-is a passed thick soup. It may be vegetable based or even meat based; but
most commonly vegetables are used to prepare cream soups.
Bisque
-It is a shellfish-based soup, which is passed and may be garnished with
dices of the seafood used. Traditionally it is thickened with rice and
finished with cream.
 a. Dessert soup
 Ginataan – a Filipino soup made from coconut milk, milk, fruit, and
tapioca pearl served hot or cold.
Osheriku – a Japanese asuki bean soup
 Tonge sui – a Chinese soup

 
 b. Fruit Soup can be served hot or cold depending on the recipe where
dried fruits are used like raisins . Fruit soup may include milk, sweet or
savory dumplings, spices or alcoholic beverages like brandy and
champagne.
 
 
Cold Soups
-these soups are served cold but not chilled. Chilling would dull the
flavours and the soup would taste bland. 
Asian soup is a traditional soup which is typical broth, clear soup, or
starch thickened soup.
Variation of Sauces
 Hot Sauces – made just before they are to be used.
 Cold sauces – cooked ahead of time, then cooled, covered, and placed
in the refrigerator to chill.
 
 Starchgranules are separated in two ways:
Mixing the starch with fat roux
Mixing the starch with a cold liquid slurry
Fat
 Clarified butter. Using clarified butter results to finest sauces because
of its flavor.

 Margarine. Used as a substitute for butter because of its lower cost


 Animal fat. Chicken fat, beef drippings and lard.

. Vegetable oil and shortening. Can be used for roux, but it adds no flavor.

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