Types of Soup

Del

hind

ra/ c

hefq

train

er.b

logs

pot.c

om

Clear Soup Thick Soup Cold

SoupSpecial Soup

National Soup

Classification Types of Soup

Del

hind

ra/ c

hefq

train

er.b

logs

pot.c

om

Clear Soup

Del

hind

ra/ c

hefq

train

er.b

logs

pot.c

om

Broth Bouillon Consommé Vegetable Soup

Clear Soup

Del

hind

ra/ c

hefq

train

er.b

logs

pot.c

om

Clear Soup1. Broth, Bouillon : Clear soup without solid ingredients2. Vegetable : clear soup with vegetables3. Consommé : rich, flavorful broth that has been clarified to

make it perfectly clear

Del

hind

ra/ c

hefq

train

er.b

logs

pot.c

om

Ingredients Raft : 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

Clarification for consommé

Del

hind

ra/ c

hefq

train

er.b

logs

pot.c

om

How to make consommé

Del

hind

ra/ c

hefq

train

er.b

logs

pot.c

om

:Consommé Variation Nama dan Ingredients / Garnish1. Consommé Royale - Dices savory egg custard2. Consommé Julienne - Julienne of vegetables3. Consommé Brunoises - Brunoises of vegetables4. Consommé Celestine - Julienne of thin pan cake5. Consommé Breton - Juliennes of celery, onion and leeks6. Consommé Dubbary - Floweret’s of cauliflower7. Consommé Florentine - Juliennes of blanched spinach 8. Consommé St. Germain - Fresh green peas9. Consommé Cereals - Rice and barley10. Consommé Madrilène - Flavored with tomato and celery, garnished with tomato flesh

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

Thick Soup

Cream Soup

Puree Soup Bisque Chowder

SoupVeloute

Soup

Thick Soup

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

Thick Soup

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

Thick soups are classified depending upon the type of thickening agent used ...

Cream Soups

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

Thickened with roux, beurre manie, liaison, or other thickeners plus milk or cream

Named after the main ingredient in the soup. Cream of ________.

Puree Soups

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

Soup that are thickened by pureeing one or more of the ingredients in the soup

Bisque

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

Thick soup made with shellfish. Lobster Bisque, Shrimp Bisque, Crab Bisque, Crayfish bisque

Chowder

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

Soup made with fish, shellfish and or vegetables. Usually contain milk and potatoes

Veloute Soup

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

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)

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

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 + crayfish + liaison

Valoute Soup and Ingredients

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

Cold Soup

Cold Soup

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

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.

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

Cold Soup Variation

Gazpacho Vichyssoise Water Melon Gazpacho Chilled Papaya Soup Sweet potato Soup Chilled Pear Soup

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

Specialty Soups

Specialty Soups

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

Unusual ingredients or methodsFor Example

Turtle Soup Gumbo Peanut soup Cold fruit soup vichyssoise

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

National Soups

Minestrone-tomato-based vegetable soup from Italy Gumbo-Soup Amarika , Soup kental dan pedas dari Louisiana

dibuat dengan bahan okra and filè (fee-LAY) powder / Gumbo Powder, rice,

Vichyssoise (vee-shee-SWAH),Cold Soup Perancis dibuat dengan bahan potato, leek dan cream.

Gazpacho- Soup Spanyol,Cold soup dengan bahan tomato, cucumber, onions, green peppers, garlic dan white bread.f

Borscht- Soup Rusia yang menggunakan buah beet. Soto Ayam, Soup Indonesia mengunakan bumbu kuning dan

ayam

National Soups

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

Minestrone ItalyGreen Turtle Soup EnglandFrench Onion Soup FrancePetite Marmite FranceScotch Broth ScotlandMulligatawny IndiaGazpacho SpainManhattan Clam Chowder AmericaCamaro BrazilLaberkroedel GermanyPaprika HungaryBorscht Polonais PolandHotch Pot Flamanda BelgiumCock-a-Leekie ScotlandCreole New OrleansMock Turtule Soup U.S.A.Bouillabaisse a La Provençale FranceChicken Broth England

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

Cooking soups

Del

hind

ra/ c

hefq

trai

ner.b

logs

pot.c

om

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. Scum or foam that rises to top should be removed.

Del

hind

ra/ c

hefq

train

er.b

logs

pot.c

om