All About Soup And Soup Classification:

What is Soup?

Soup can be any type combination of vegetables, meat, poultry, fruits or fish cooked in a liquid or served with the liquid as a major or 50%-70% part of the dish.

5 classification of soup: Clear soup, Thick soup, Specialty soup,National soup and Cold soup .

Types of Soup :

5 Classification of Soup :

1. Clear soup

Broth/ Bouillon: Flavorful liquid madefrom the simmering of meats and vegetable,or meats,vegetables only one.

Consomme: Flavorful broth or stock that has been clarified by raft to create it perfectly transparent and clear.

Clear vegetable soup: Clear broth or stock  with the addition of one or more types of vegetables.

Clear Soup

Consomme, Broth, Clear Vegetable Soup

2. Thick soup

Cream Soups: that is thickened with roux,liaison, beurre manie, or other thickeners with cow milk or cream.

Puree: Soup that's thickened by pureeing one or more of the vegetables within the soup

Chowder: Soup made with shellfish, fish, and seafood or vegetables. Usually contain milk or cream and potatoes.

Bisque: Bisque may be a smooth, creamy, highly seasoned soup of French origin, classically supported a strained broth of crustaceans.

Velouté Soup: main ingredients or the base of a velouté soup consists of thick velouté sauce, being of vegetable, game, poultry, or fish, with this a puree of the main ingredient.

Thick Soup

Bisque, Chowder, Puree Soup

3. Cold soup

The main ingredients are vegetables or fruits and there are two categories of cold soups that need to be cooked and those that don't.

Cold Soup

Vichyssoise,Gazpacho, Watermelon Soup

4. Special soup

Soups are made with unusual ingredients or unusual methods like something different .

Specialty Soup

African Peanut Soup, Singapore Turtle Soup, Louisiana Gumbo

5. National soup

This soup has specific ingredients, special cooking methods from the origin of the country, then the soup is introduced to the outside world so it becomes famous in the hotel or restaurant.

National Soup

Hungarian Goulash, Minestrone Soup, Soto Ayam

Types of Soup Ingredients

1. Types of Main Ingredients

Meat: Beef, lamb, pork, mutton, etc.

Seafood: Fish and shellfish.

Poultry: Chicken, duck, etc.

Vegetable: Beans, mushrooms, green vegetables, root vegetables, etc.

Fruit: Watermelon, papaya, pear, cantaloupe, peach, etc.

2. Types of Aromatics

Spices: Ginger, garlic, turmeric, saffron, peppercorn, seeds of coriander, etc.

Herbs: Thyme, basil, cilantro, oregano, parsley, tarragon, etc.

Mirepoix: Onion, carrot, celery.

Sachet d'épices: Crush or crack spices.

Bouquet garni: Leek, bay leaf, parsley stalk.

3. Types of Liquids

Stock, Broth, or Bouillon.

Fumets (fish stock).

Fruit and vegetable juice.

Water.

4. Types of Garnishes

Bread and Crackers: Croutons dices or other shapes made of bread, toast, pastry.

Grain: Cereals, rice, or barley.

Cheese: Grated Parmesan, mozzarella, Gruyere, etc.

Cream: Whipped cream, sour cream, creme fraiche, etc.

Meats usually small dices or juliennes.

Cured meat: Ham, smoked beef, sausage, etc.

Pasta and Noodles: egg noodle, rice noodle,Spaghetti, macaroni, etc.

Vegetables and fruits: Cut in various sizes

Cooking Soup Tips :

• 1. Soups are simmered, Not boiled

Boiling causes: Separation, Cloudiness, Meats to toughen

• 2. Taste soups during the cooking process

Check vegetables for doneness

Check flavors and adjust as necessary

Culinary Term :

Stock: Usually made with bones & aromatics

Broth: Usually made with meat & aromatics