Soup – Recipes and Types


what is soup

Soup is a liquid food consisting of meat, sea-food, vegetable, cereals, poultry etc. They plan an important role on the
menu and are regarded as appetizer as they stimulated the appetite for the heavier food to follow. On the menu they are served as the first course, if hors d’oeuvres is not being served. If hors d’oeuvres is served then the soup is served as a second course.

SPECIAL POINT FOR THE SERVICE AND PREPARATION OF SOUP:

  1. Special first class clean, strong flavourful stock should be used as it
  2. would help in producing good first class soups.
  3. If there is a heavy Entrée, the soup should be thin of light.
  4. If a heavy soup served, the portion should be small.
  5. Garnish should be small and dainty so that they can be picked up easily by a spoon.
  6. Serve hot soup piping hot, and cold soup is very cold or chill.
  7. Accompaniment should be of a crispy characteristic (Melba bread/toast, various crackers, bread sticks, bread role etc.)

CLASSIFICATION

Image result for classification of sauce
Sl.ClassificationBasePassed/
Unpassed
FinishExample
1ClearStockPassedUsually
garnish
Varieties of
consommé
2BrothStock and cuts of vegetablesunpassedChopped
parsley
Minestrone and scotch broth.
3PureeStock, fresh vegetablePassedCroutonsLentil and potato Related soup.
4ValuateBlond roux,
veg,and stock
PassedcreamChicken
veloute
5CreamStock and veg. puree and white sauce

passedCream and Cream
milk
Cream of   mushroom cream of chicken.
6BisqueFish stock and shell fishPassedFinish
with cream
Lobster
7ChowderMilk,PassedCreamOyster

NATIONAL/INTERNATIONAL SOUPS

International Soups – There are many varieties of cold or hot, thin or soup and they have been placed in a special category and different origin. There are soups that originated in certain location and are associated with the particular place.
SL.NAMEORIGINSL.NAMEORIGIN
01MinestroneItaly06CamanoBrazil
02Green turtleEngland07PaprikaHungary
03French onionFrench08GazpachoSpain
04MulligatawnyIndia09Clam chowderNew England
05Manhattan-clam-chowderUSA10PetitemarmeteFrench

PREPARATION OF SOUPS

CONSOMMÉ:

WHAT IS CONSOMMÉ?

The consommé comes from the word ‘consummate’ which means to bring to complete or perfect. It is a clear soup which is prepared from beef, chicken stock, and garnish with verities of ingredients. This can be served hot or chilled, consommé take it name generally from of the garnish for example-
Consommé Julienne:- Julienne cuts of vegetable.

BASIC CONSOMMÉ (1 LIT):

SL.IngredientsQuantitySL.IngredientsQuantity
01Minced meat225gm.06Egg white2 no.
02Onion70gm.07Celery40gm.
03Carrot50gm.08Thyme¼ tsp
04Turnips30gm.09Bay leaf1 no.
05Stock½ lit10Pepper corns3-6 no.
Method: Mix minced meat and chopped onions, carrots, turnips, celery and mix well with egg whites. Add cold stock, thyme, bay leaf and pepper corns. Then put on fire and go on starring so that the ingredients do not stick to the button of the pan and the articles are suspended. When the mixture starts boiling then control the temperature. And let it simmer until the coagulated mass come to the top. Simmer for ½ hour. When the consommé is clear and tasty then strain through a double muslin cloth and adding the seasoning agent.

VARIATION OF CONSOMMÉ:

SL.NameGarnish
01Consommé RoyalDice of savoury, egg custard.
02Consommé JulienneJulienne cuts of vegetables.
03Consommé BrunnoiseSmall dice cuts of veg. (2mm)
04Consommé CelestineJulienne cuts of thin pan cake.
05Consommé vermicelliFine noodles.
06Consommé entasseLightly jelly with gelatin.
07Consommé BretonJulienne cuts of celery, onions lack.
08Consommé DauberyFloweret’s of caulis flower
09Consommé MadrilèneDice cuts of tomato and green peas.
10Consommé st. GermanGreen peas.
11Consommé cerealsRice and barley.
12Consommé PaysanmeUniform size cuts of fresh vegetables.
13Consommé DiabolismDiamond cuts of cheese bisque.
14Consommé AuroraTomato puree and tapioca.
15Consommé CarolineDry cook rice.
16Consommé HungarianPaprika powder and sauté tomato.
17Consommé LeopoldSemolina, Julienne of chervil.
18Consommé Egg-dropsBeaten egg.
19Consommé ThunderstoneSlice mushroom.
20Consommé FlorentineJulienne cuts of spinach.
21Consommé WashingtonSweet corn.
22Consommé PermentierePotato
23Consommé A ‘I’ AgnonGolden brown onion.

THICK SOUP:

Puree (Passed):- Thickens by its main ingredient and passed through a sieve. Milk or little bit of flower blended with and is added to prevent the puree from separately but not as a thickening. The consistency should be light creamiest. Generally served with croutons.
Example: – Puree-de-lentils, Puree-de-tomato.
Cream soup: – Cream consistency which generally made by vegetable, puree mixture with béchamel sauce. It can be finished with cream and milk is used to dilute and achieve the correct consistency.
Example: – Various cream soup like cream of tomato, cream of chicken, cream of asparagus.
Valuate soup:- A thick made from white stock and blond roux, finish with egg yolk and cream.
Example: – Chicken valuate, almond valuate.
Bisque soup:- This are thicken tight fish related soup. Basically made from shellfish and finish stock and thicken with cream.
Example: – Lobster Bisque, Chowder Bisque.
(Note: – A small amount of wine is added to enhance the flavour for bisque soup preparation.)
Chowder soup: – Originated from America. They are thick heavy soup, welling their consistency of potato and chowder consists of potato, onion, pieces of bacon and various seasoning sea food. They can be milk or tomato base.
Example: – Clam chowder, sea-food chowder, oyster chowder.
Cold soup: – Chilled soup includes those soups that are gelatin by the natural gelatin powder or those that are thicken with starch or puree. Cold consommé madrilène is popular and which is served cold and garnish with chopped chives.
Exam: – Andalusia gazpacho is a refreshing tomato and cucumber soup with a garnish of thin strips of pimentos, cumin seeds for flavour, accompanied with croutons.

Comments

Latest Updates on official website of Educaterer India

Labels

Show more

Don't Miss To Read This

MODERN INDIA

A new paradigm known as horizontal leadership

Are Hotel Workers Treated Equally?