Soups

SOUP OVERVIEW

• Soups are food created by combining meat and vegetables with a liquid such as stock, juice, water, or other forms of liquid.

TYPES OF SOUPS

Clear Soups

• Defined as soups based on a clear, unthickened broth or stock.

• May be served plain or garnished with a variety of vegetables and meats.

Bouillon Soup

• A broth formed by simmering bones, meat, fish, grains, or vegetables in water or stock.

• Also referred to as bouillon.

Vegetable Soup

• One of the simplest forms of thin soups to prepare, utilizing either a meat-based or vegetable-based stock or broth.

• Vegetables must be uniformly cut into various shapes (diced, brunoise, julienne, chiffonade, or paysanne) to ensure even cooking.

Basic Cuts of Vegetables

• Strip Length: $2 rac{1}{2} ext{ inches} / 6 ext{ cm}$

• Carre/Large Dice: $3/4 ext{ inches} / 2 ext{ cm}$

• Baton: $1/2 ext{ inches} / 1.3 ext{ cm}$

• Batonnet: $1/4 ext{ inches} / 0.6 ext{ cm}$

• DICE:

  • Julienne/Allumet: $1/8 ext{ inches} / 0.3 ext{ cm}$

  • Fine Julienne: $1/16 ext{ inches} / 0.15 ext{ cm}$

  • Parmentier/Medium Dice: $1/2 ext{ inches} / 1.3 ext{ cm}$

  • Macédoine/Small Dice: $1/4 ext{ inches} / 0.6 ext{ cm}$

  • Brunoise: $1/8 ext{ inches} / 0.3 ext{ cm}$

  • Fine Brunoise: $1/16 ext{ inches} / 0.15 ext{ cm}$

Consommé Soup

• A concentrated, completely clear broth prepared from meat, poultry, or fish.

• It is cooked long enough for most ingredients to be extracted into the liquid.

• Notable for its strong, rich flavor and clarity.

Thick Soups

• Characterized by opacity and the inclusion of thickening agents.

Cream Soup

• A type of soup with a thick, smooth, and creamy texture.

• Achieved by pureeing ingredients and adding cream, milk, or a roux.

• Common examples include cream of mushroom, cream of chicken, cream of celery, and cream of tomato.

Purée Soup

• Thick and hearty soups with a vegetable base that have been pureed using a blender or food processor.

• May contain milk or cream, typically coarser in texture compared to cream soups.

Specialty Soups

• Highlight special ingredients or techniques in preparation.

• Examples include bisques, chowders, and cold soups.

Bisque Soup

• A roux-based specialty soup that contains cream, typically made with a concentrated stock of shellfish.

• Shells are often added during cooking for flavor and removed before straining.

Cold Soup

• Can be cooked and chilled or not cooked at all.

• Often thickened using yogurt, cream, or puréed fruit.

• Example: Cucumber soup.

International Soups

• Soups associated with specific regions, nations, or cultures.

• Use ingredients common to the culture's cuisine; often served in ethnic or specialty restaurants.

Gazpacho Soup

• A Spanish tomato-vegetable soup served ice cold.

• Made with raw blended vegetables such as tomatoes, cucumbers, bell peppers, garlic, and olive oil.

Minestrone Soup

• An Italian vegetable soup that reflects seasonal and regional ingredients.

• Typically includes a variety of vegetables, beans, pasta or rice, and sometimes meat.

Oshiruko Soup

• A Japanese sweet soup made from azuki (red beans).

• Often served as dessert or a snack, featuring soft, sweetened beans and usually served with mochi (rice cakes).

Pho Bo

• A Vietnamese beef noodle soup often eaten for breakfast.

• Features a clear broth simmered with beef bones, star anise, ginger, and spices for hours, served with rice noodles, thinly sliced beef, and fresh herbs (basil, mint), bean sprouts, lime, and chili.

Mulligatawny Soup

• An Indian soup that translates to "pepper water" in Tamil.

• Flavored with curry.

Bouillabaisse Soup

• A traditional fish soup from Marseille, France, made with various types of seafood, olive oil, water, and seasonings.

GARNISHES AND ACCOMPANIMENTS

Garnishes

• Enhance the presentation of soups, making them more appetizing.

• Should enrich appearance and add texture, complementing the soup flavor.

• Vegetable or meat garnishes must be cut into uniform sizes and shapes and cooked separately to avoid cloudiness in the soup.

Examples of Garnishes:

1. Croustons

   • Small cubes of toasted or fried bread, often seasoned.

   • Ideal with creamy soups like tomato bisque or French onion soup.

2. Walnuts

   • Toasted and chopped for flavor and crunch.

   • Excellent with cream of mushroom or pumpkin soup.

3. Parmesan Cheese

   • Freshly grated adds umami and saltiness; melts into hot soups enhancing flavor.

4. Crispy Cheese

   • Baked or fried cheese crisps providing crunch, suitable for creamy soups.

5. Sour Cream

   • A tangy dairy product often added just before serving.

6. Onion Rings

   • Crispy fried rings, adding sweetness and crunch.

7. Meat

   • Small pieces like crispy bacon or diced ham for flavor and protein.

8. Poultry

   • Cooked chicken or turkey pieces for more filling soup.

9. Seafood

   • Cooked fish or shrimp added for elegance, usually just before serving.

10. Vegetables

    • Fresh vegetables for color and nutrition, enhancing visual appeal and flavor.

Accompaniments

• Serve with soups to add texture and enhance overall experience. Should maintain a crisp character.

Examples of Accompaniments:

1. Toasted Flutes

   • Thin, crispy French bread slices.

2. Melba Toast

   • Very thin, twice-baked crisp toast.

3. Saltine Oysters

   • Light, crispy crackers, ideal for chowders and light broths.

4. Bread Sticks

   • Long, crispy sticks for dipping into soup.

5. Cheese Croutons

   • Cubes of bread toasted with cheese for added crunch.

6. Bread Rolls

   • Fresh rolls for dipping.

7. Corn Chips

   • Great with Mexican-style soups.

8. Whole-Grain Wafers

   • Healthy, nutty crunch.

9. Garlic Toast

   • Bread toasted with garlic butter, often served with soups.