2. WHAT IS SOUP
Soup is a primarily liquid food, generally
served warm or hot.
Made by combining ingredients such
as meat and vegetables with stock, juice,
water, or another liquid.
Soups are a great use for left-overs, and some
freeze well for a healthy, preservative-free
instant meal.
3. Tomato soup is one of the most liked dishes in
the Middle East.
It is a typical first course meal to break the fast
during Ramadan.
Starting with soup at Iftar will replenish the
fluids lost in your body while fasting during the
day.
5. Clear Soups
Most clear soups include broths and bouillons
made from meats, fish or vegetables.
classifications of clear soups
are bouillon and consommé.
There are also consommés, which are stock or
broths that are clarified to remove impurities.
6. Broths
Broths are prepared by simmering flavouring
ingredients in a liquid over a long period of
time.
Broths are designed to be fully flavoured and
fully seasoned.
Broth can be served with a vegetable or meat
garnish.
7. Consommés
A consommé is probably one of the more
complicated types of soup to be able to create.
Consommé clarify it by simmering it gently
with ingredients that attract the clouding
particles within a stock.
After simmering, the consommé is carefully
strained through several layers of cheesecloth
to remove any trade of impurities.
8. Thick Soups
Generally two different types of thick soups:
Cream veloute-based soups and puree
soups.
Cream veloute-based soups are thickened
with a roux. Puree soups rely on a puree of the
main ingredient for thickening.
Thickening all types of soup can be done by a
starch from potatoes or rice, cream etc.
*Roux -a mixture of fat (especially butter) and flour
*Veloute- Sauce made from a roux of butter and flour with chicken or pork
stock.
9. Bisque
Traditionally, bisques were made from shellfish
or game, and thickened with cooked rice and
the pulverized shells or bones.
Now, bisques are usually prepared using a
combination of cream and puree soup
methods without pulverizing the shells, but
simmering for extended time periods.
10. Chowders
Chowders are hearty soups with chunks
of diced potatoes and garnishes.
Chowders are thickened with roux.
These type of soups are mainly prepared
during Ramadan due to its richness in proteins
and helps to stay full throughout the day.
11. Health Benefits
Prepares your digestive system for the rest of
the meal and helps to maintain a healthy
digestive system.
Soup is a rich source of vitamins, minerals
and other nutrients which are essential for the
body.
Especially during Ramadan as it stays for a
long period of the day without food.
12. Conclusion
It is important to ensure that when making a
soup that all the ingredients are added at the
appropriate time. Especially vegetables
Many vegetables have different cooking times
and if added at the improper time, could result in
undercooked or overcooked vegetables.
Perfection is achieved when all ingredients
finish cooking at the exact same time!
For Ramadan soup recipes :
https://recipe.maggime.com/en/recipes/?subcat=p
roduct-maggi-excellence-soups&subcatid=28
