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Types of Soup
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2.
Types of Soup
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A soup can be any combination of vegetables, meat, or fish
cooked in a liquid & served with the liquid as a major part of the
dish.
What is a Soup?
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▪ Main Ingredients
- Meats
▪ Flavorful, mature
▪ Cut from neck or shank
▪ Stewing hens or fowl
- Fresh fish and seafood
- Vegetables
▪ Aromatics
- Add extra flavor dimension
- Examples
▪ Spices
▪ Herbs
▪ Mirepoix
▪ Sachet d'épices
▪ Bouquet garni
▪ Liquids
- Examples
▪ Best quality stocks
▪ Fumets
▪ Vegetable essence
▪ Fruit and vegetable juice
▪ Water
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Soups

5.
What is the difference between Stock & Broth?
Stock
▪ usually made with bones & aromatics
Broth
▪ Usually made with meat & aromatics
▪ The meat is usually removed .
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6.
Clear Soup Thick Soup Cold Soup
Special
Soup
National
Soup
Classification Types of Soup
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8.
Clear Soup
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▪ Based on stocks or broth
▪ Garnish may be cooked in soup or
cooked separately
▪ Examples of clear soups
- Consommé
- Broth
- Clear vegetable
Clear Soup

10.
Broth/
Bouillon
Consommé
Clear
Vegetable
Soup
Clear Soup
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11.
1. Broth, Bouillon - Clear soup without solid ingredients
2. Vegetable - Clear soup with vegetables
3. Consommé - Rich, flavorful broth that has been clarified to
make it perfectly clear
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Types of Clear Soup

12.
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Stock, Broth and Bouillon
Stock
▪ Stock is more intense than broth, having been cooked slowly to extract
as much flavor as possible from meat or fish bones and aromatics.
▪ A stock is used as an ingredient in other dishes, such as soups, stews,
and sauces, rather than served alone.
▪ Chicken stock tends to have a fuller mouth feel and richer flavor, due to
the gelatin released by long-simmering bones.
▪ The Ingredients: Water, Bones, Bouquet garni and mirepoix
Broth/ Bouillon
▪ Bouillon is often used synonymously with broth.
▪ A: Chicken stock tends to be made more from bony parts, whereas
chicken broth is made more out of meat.
▪ The ingredients: Water, Meat, Bouquet garni and Mirepoix.

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Ingredients Raft or Clarified ingredients :
▪ Lean ground beef
- Adds flavor and protein
▪ Egg whites
- Mostly albumin- aid in clarification
▪ Mirepoix- helps form the raft, and adds flavor
- Must be cut small
▪ Acid- added to help coagulate the protein
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How to make Beef consommé

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How to make Beef consommé
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:
Consommé Variation
Name of consommé and Ingredients / Garnish
▪ Consommé Royale - Dices savory egg custard
▪ Consommé Julienne - Julienne of vegetables
▪ Consommé Brunoises - Brunoises of vegetables
▪ Consommé Celestine - Julienne of thin pan cake
▪ Consommé Breton - Juliennes of celery, onion and leeks
▪ Consommé Dubbary - Floweret’s of cauliflower
▪ Consommé Florentine - Juliennes of blanched spinach
▪ Consommé St. Germain - Fresh green peas
▪ Consommé Cereals - Rice and barley
▪ Consommé Madrilène - Flavored with tomato and celery,
garnished with tomato flesh
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16.
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Beef Consommé Recipe
Grounded Beef 5 lb.
Chopped Onion 3 lb.
Chopped Carrots 1.5 lb.
Chopped Celery 0.5 lb.
Egg White 0.5 qt
Black peppercorns 8 pcs
Chopped garlic 1 oz
Cloves 5 pcs
Dried Thyme 1 tabs
Bay leaves 2 pcs
Soy sauce (additional) 0.5 cup
Blackened Onion 3 pcs
Chicken stock 10 gal
Salt to taste

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Grounded Chicken Meat 5 lb.
Chopped Onion 3 lb.
Chopped Carrots 1.5 lb.
Chopped Celery 0.5 lb.
Egg White 0.5 qt
Black peppercorns 8 pcs
Chopped garlic 1 oz
Cloves 5 pcs
Dried Thyme 1 tabs
Bay leaves 2 pcs
Soy sauce (additional) 0.5 cup
Blackened Onion 3 pcs
Chicken stock 10 gal
Salt to taste
Chicken Consommé Recipe

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Grounded Duck Meat 5 lb.
Chopped Onion 3 lb.
Chopped Carrots 1.5 lb.
Chopped Celery 0.5 lb.
Egg White 0.5 qt
Black peppercorns 8 pcs
Chopped garlic 1 oz
Ginger 3 oz
Lemon Grass 3 pcs
Bay leaves 2 pcs
Soy sauce 1 cup
Brown Duck stock 10 gal
Salt to taste
Asian Duck Consommé Recipe

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How to make Beef Consommé video

20.
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Thick Soup

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Cream Soup Puree Soup Bisque
Chowder
Soup
Veloute
Soup
Thick Soup
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Thick Soup
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Thick soups are classified depending upon the
type of thickening agent used ...

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Cream Soups
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▪ Thickened with roux, beurre manie,
liaison, or other thickeners plus milk or
cream
▪ Main item is often a vegetable
▪ Main ingredient is often puréed
▪ Don’t confuse with puréed soups
▪ Very smooth
▪ Very creamy
▪ Named after the main ingredient in the
soup.
▪ Cream of ________.

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How to make Cream of Broccoli soup video

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Puree Soups
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▪ Soup that are thickened by pureeing one
or more of the vegetables in the soup
▪ Similar to cream soups
▪ Main ingredients
▪ Generally starchy vegetables
▪ i.e. Legumes, potatoes, sweet potatoes
▪ No thickeners
▪ Main ingredient is puréed
▪ Generally not strained
▪ Coarse texture
▪ More rustic appearance

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How to make Puree of Pumpkin Cream soup video

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Bisque
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▪ Bisque is a smooth, creamy, highly seasoned
soup of French origin, classically based on a
strained broth of crustaceans.
▪ Traditionally based on crustaceans
▪ Similar characteristics of cream soups
▪ Thickening agents
▪ Rice (classically)
▪ Roux
▪ Often finished with Sherry Wine and garnished
with diced meat of the main ingredient
▪ E.g. Lobster Bisque, Shrimp Bisque, Crab Bisque,
Crayfish bisque

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How to make Lobster Bisque soup video

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Chowder
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▪ Soup made with fish, shellfish and or
vegetables. Usually contain milk or cream
and potatoes
▪ Proteins and/or vegetable based
▪ Creamy or clear
▪ Pork product often added for flavor
▪ Generally contain onions and potatoes
▪ Heavy on the garnish
▪ Hearty soups
▪ Variations of chowder can be seafood or
vegetable
▪ Serve with Saltine Cracker or Oysters cracker

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How to make Chowder soup video

31.
Veloute Soup
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The base of a velouté soup consists of velouté sauce, being of
vegetable, poultry, game or fish, plus a puree of the main
ingredient.
Finish with liaison (mixture egg yolk and cream)

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▪ Veloute Agnes Sorel (Chicken Veloute with mushrooms) :
Chicken veloute + Julienne mushroom + Julienne Chicken
Julienne beef ox tongue +Liaison.
▪ Veloute Bagration Maigre (Fish veloute flavored with
mushrooms): Fish Veloute + Julienne of sole, Quenelles of
white fish + Qrayfish + Liaison
Veloute Soup and Ingredients

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Cold Soup

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Cold Soup
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Cold soups can be as simple as a chilled version of a cream soup
or as a cold fruit soup blended with yogurt.
They are divided here into two categories: those that require
cooking and those that do not.

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Cold Soup Variation
▪ Gazpacho
▪ Vichyssoise
▪ Water Melon Gazpacho
▪ Chilled Papaya Soup
▪ Sweet potato Soup
▪ Chilled Pear Soup

36.
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How to make Gazpacho soup video

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How to make Vichyssoise soup video

38.
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Specialty Soups

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Specialty Soups
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Unusual ingredients or methods
For Example
▪ Turtle Soup
▪ Gumbo
▪ Peanut soup

40.
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How to make Gumbo soup video

41.
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National Soups

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▪ Minestrone-tomato- Italian Soup - vegetable soup, tomat, bean and pasta.
▪ Gumbo- American Soup - Thick spicy Soup from Louisiana, made from
okra and filè (fee-LAY) powder / Gumbo Powder, rice, seafood and
sausage
▪ Vichyssoise (vee-shee-SWAH) - French Cold Soup, made from potato, leek
dan cream.
▪ Andalusian Gazpacho - Cold soup from Spain, made from blended
vegetable (tomato, cucumber, onions, green peppers, garlic) dan white
bread.
▪ Borscht - Rusian Soup, made from red beet and beef
▪ Soto Ayam - Indonesian Soup, made from chicken stock, yellow paste,
chicken and garnish with boiled egg, glass noodle.
National Soups
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43.
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How to make Minestrone soup video

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Minestrone Italy
Green Turtle Soup England
French Onion Soup France
Petite Marmite France
Scotch Broth Scotland
Mulligatawny India
Gazpacho Spain
Manhattan Clam Chowder America
Soto Ayam Indonesia
Camaro Brazil
Laberkroedel Germany
Paprika Hungary
Borscht Polonais Poland
Hotch Pot Flamanda Belgium
Cock-a-Leekie Scotland
Creole New Orleans
Mock Turtule Soup U.S.A.
Bouillabaisse a La Provençale France
Chicken Broth England
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National Soups

45.
Cooking soups
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▪ Soups are simmered, Not boiled
- Boiling causes:
- Separation
- Cloudiness
▪ Cooked properly at a gentle boil, stirred occasionally
▪ Cream soups should never be boiled-causes milk fat to break down making
the soup too watery.
▪ Meats to toughen
▪ Taste soups during cooking process
▪ Check vegetables for doneness
▪ Check flavors and adjust as necessary
▪ Cream soups should never be boiled-causes milk fat to break down making
the soup too watery.
▪ Scum or foam that rises to top should be removed

46.
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