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 .
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
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
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
Soups are made with unusual ingredients or unusual methods like something different .
Specialty Soup
African Peanut Soup, Singapore Turtle Soup, Louisiana Gumbo
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
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.
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.
Stock, Broth, or Bouillon.
Fumets (fish stock).
Fruit and vegetable juice.
Water.
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
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