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Types of Soups: Clear vs. Thick

This document provides an overview of different types of soups. It defines soups as being based on stocks with added ingredients for flavor, consistency, appearance and aroma. Soups are classified as clear soups, made from broth or stock without solid ingredients, and thick soups, which are thicker in consistency using techniques like roux or cream. Various soup categories are described like cream soups, purees, bisques, chowders, and dessert soups. Basic principles for preparing soup are also outlined.

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Maria Christa Dimabayao
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13 views15 pages

Types of Soups: Clear vs. Thick

This document provides an overview of different types of soups. It defines soups as being based on stocks with added ingredients for flavor, consistency, appearance and aroma. Soups are classified as clear soups, made from broth or stock without solid ingredients, and thick soups, which are thicker in consistency using techniques like roux or cream. Various soup categories are described like cream soups, purees, bisques, chowders, and dessert soups. Basic principles for preparing soup are also outlined.

Uploaded by

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

Soups

Lesson 2
PRE-LESSON QUESTIONS

FROM YOUR OWN PERSPECTIVE WHAT


IS SOUP?

WHAT IS THE DIFFERENCE OF STOCKS


AND SOUPS?
SOUPS
- Soups are based on stocks added with other ingredients
for variety of flavor, consistency, appearance and
aroma
- A well prepared soup always leaves you with a well
imprinted memory of its taste
CLASSIFICATIONS OF SOUPS

CLEAR SOUPS
- These are soup based on a clear, unthickened broth or
stock
- These are also called “plain soups”
Broth and Bouillon
It is a simple clear Broth and bouillon
soup without a are similar to stock in
solid ingredient. technique and in
cooking time.
Clear seasoned stock or Rich flavorful stock or
broth with the addition broth that has been
of one or more clarified to make it
vegetable, meat, or perfectly, clear, and
poultry. transparent.

Vegetable soup Consomme


THICK SOUPS

These are soups that are thickened to


provide a heavier consistency.

These are cream based soup on


béchamel sauce and is finished
with a heavy cream
Are soups
thickened with
roux, Vegetable soup
Thickened soups
beurremanie, thickened with
made from
liaison or other starch
shellfish
thickening agents,
plus milk, or
cream.
Cream soups Purees Bisques
They are hearty soups made
from fresh fish or Soups thickened with egg,
vegetables, they usually butter and cream
contain milk and potatoes.

Chowders Veloutes
Dessert soup

These are soups for after


dinner and these are sweet
and delicate
Filipino soup
made from
coconut milk,
A Japanese asuki A famous Chinese
fruit, and tapioca
bean soup delicacy
pearl served best
cold but also good
while hot.

Ginataan Osheriku Tonge sui


Fruit soup may Variations on the
include milk, sweet traditional soup A traditional soup
or savory wherein the that is typical
dumpling, spices temperature when broth, clear soup,
or alcoholic served is kept at or or starch
beverages like low below thickened soup.
brandy and temperature
champagne.

Fruit soup Cold soup Asian soup


Thickening agents for soup

-RICE -GRAIN
-FLOUR -CORN STARCH

Thickening agent is something you


used to thicken the soup, “slurry” is
another term for this
BASIC PRINCIPLES OF PREPARING SOUP

1ST principle. Starting with cold water


2ND principle. Cutting vegetable to appropriate size for
the type of stock
3rd principle. Select your protein based, beef, chicken,
pork and fish
5th principle. Simmering
6th principle. Skimming
THANK YOU!

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