Hospitality and Tourism

What is a soup?

A soup is a liquid food made from the broth of meat, poultry seafood or vegetable.

How are soups classified?

1. Clear soups

   Consomme’

   Broth/Bouillon

   Clear Vegetable soup

2. Thick soups

   Cream soup

   Purées

   Bisques

   Chowders

3. Speciality and National soups

What are the two main groups of cream soup

1. Velours soups

   White stock is the main liquid

2. Bechamel soup

   Milk is the main liquid

Roux for thickening

Pureed or finely chopped

Flavouring ingredient

What is a chowder

Chowders are chunky, hearty soups. E.g. potato chowder, manhattan clam chowder, New England clam chowder

Speciality soups

Are soups that are distinguished by unusual ingredients.

E.g. turtle soup, minestrone, gumbo.

National soups

are known as regional soups.

E.g. New England clam chowder, Bordcht-Russia, French Onion soup, Scotch broth-Scotland, peanut soup-Mulligatawny, Gumbo-U.S, potage st. Germain-French Canadian

Cold soups

Are considered speciality soups and often need extra seasoning.

E.g. Vichyssouse, gazpacho, creamy cucumber, peach&champagne.

Stock

Is a flavoured liquid.

A good stock is

1. Clear

2. Fat free

3. Pleasant smelling

4. Flavourful

Stocks fall into two basic groups

1. White stocks

2. Brown stocks

White stocks

White veal stock

White chicken stock

Fish stock

Flavour builders are called

Mirepoix

Mirepoix for white stocks consist of

Onions

Celery

Leeks (white part)

Mirepoix for dark stocks consist of

Onions

Celery

Carrots

Tomatoes

Thickening agent

Thickening agents are used to make various foods thicker.

A roux is

Equal parts of flour and margarine that are cooked together and used to thicken soups, sauces and gravy

A roux are three main stages

1. White roux

2. Blond roux

3. Brown roux