Tle Week 2

Soup

It is usually served as the first course for lunch and supper. These are the based on stocks added with other ingredients for variety of flavor, consistency, appearance, and aroma.

2 classifications of sopus

Clear soup, Thick soup

Clear soup

They are soups based on a clear, unthicken broth or stock. They may be served plain or garnished with a variety of vegetables and meats. They are very similar to stocks, except that broths are based on meats rather than bones, so they are richer and have a more defined flavor.

What are the three clear soups?

Broth and Bouillon, Vegetable soup, Consommé

Broth and bouillon

A simple clear soup without solid ingredient. It is like stock in technique and in cooking time.

Vegetable soup

A clear seasoned stock or broth with addition of one or more vegetables, meat, or poultry

Consomme

Rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

Thick soups

Are soups that are thickened to provide a heavier consistency.

Bechamel

It is a sauv