Chapter 7: Soups Flashcards
CLASSIFICATION OF SOUPS
- Clear or Unthickened Soups
- Thick Soups
- Specialty and National Soups
are all based on a clear, unthickened broth or stock. They may be served plain or garnished with a variety of vegetables and meats.
Clear or Unthickened Soups
are opaque rather than transparent. They are thickened either by adding a thickening agent, such as a roux, or by puréeing one or more of their ingredients to provide a heavier consistency.
Thick Soups
simple, clear soups without solid ingredients.
Broth and bouillon
is a clear, seasoned stock or broth with the addition of one or more vegetables and, sometimes, meat or poultry products and starches.
Vegetable soup
is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
Consommé
thickened with roux, beurre manié, liaison, or other added thickening agents, plus milk and/or cream
Cream Soups
are soups naturally thickened by puréeing one or more of their ingredients. They are not as smooth and creamy as cream soups.
Purees
are thickened soups made from shellfish. They are usually prepared like cream soups and are almost always finished with cream.
Bisques
are hearty soups made from fish, shellfish, and/or vegetables.
Chowders
is a term sometimes associated with thick, hearty soups, but it is actually a general term for soup. A clear soup is called a _____ clair in French.
Potage
are distinguished by unusual ingredients or methods, such as turtle soup, gumbo, peanut soup, and cold fruit soup.
Specialty and National Soups
Standard Portion Sizes
Appetizer portion: 6 to 8 oz (200 to 250 mL)
Main course portion: 10 to 12 oz (300 to 350 mL)
Temperature
- Serve hot soups hot, in hot cups or bowls.
- Serve cold soups cold, in chilled bowls or even nested in a larger bowl of crushed ice.
Garnish
- Garnishes in the soup.
- Toppings
- Accompaniment
