Unit ObjectivesUnit Objectives

Students will be able to: list different categories of soups. identify principles of soup production.understand concepts of various thickening

agents.prepare different types of soups. 

SoupSoup

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SoupSoup• A liquid, savory food commonly made

with meat, poultry, fish, or vegetable stock as its base.

• Soups can be served either hot or cold

• Specialty soups have their own set of principles.

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SoupsSoupsWide variety of ingredients,

seasonings, and garnishes

World’s finest ingredients or leftovers can be used to make quality soup◦If you use leftovers, follow strict

sanitation principles

The quality of a soup is determined by its ingredients, flavor, appearance, and texture

Types of SoupsTypes of Soups• Clear soups and Broths

• Thick Soups◦ Cream soups◦ Purée soups

• Other Soups (Specialty)◦ Bisque and Chowders◦ Cold soups

Broth Based SoupsBroth Based Soups• Broth- A flavorful liquid obtained from

the long simmering of meats and/or vegetables.

• Vegetables:• Complement one another• Visually attractive• Add when appropriate• Cook grain/pasta separately.

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Broth Based Soup Broth Based Soup ProductionProduction• Sauté, sweat or simmer the

ingredients.

• Add broth or stock.

• Add seasonings.

• Continue to simmer until the desired flavor is achieved – skim as needed

• Adjust seasonings.7

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Thick Soup- CreamThick Soup- Cream• Any soup with the addition of

cream/milk

• Variations:o Veloute finished with heavy cream.o Béchamel based soups.

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Thick Soup- PureeThick Soup- Puree• Puree

•Finely chopped/mashed ingredients

• Used as a thickener•Usually done toward the end of cooking•Distinct impact on texture •Sometimes ½ of garnish not pureed for

desired texture

• Soup can be finished with cream (vegetable)

Specialty SoupsSpecialty Soups Special ingredients or techniques

that reflect regional cuisine.

•Bisque – traditionally, thick soups made from shellfish and thickened with cooked rice.

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•Chowder - Typically contain potatoes, milk, pork or bacon fat, onions, celery and often shellfish, fish or vegetables.

Specialty SoupsBorscht Seafood Gumbo

Garnishing SoupsGarnishing Soups• The word garnish has two

meanings when applied to soups:◦Food added to soups as a decoration◦Foods that serve as decorations but

also as critical components of the final product