Soup – Recipes and Types
Soup is a liquid food consisting of meat, sea-food, vegetable, cereals, poultry etc. They plan an important role on the
menu and are regarded as appetizer as they stimulated the appetite for the heavier food to follow. On the menu they are served as the first course, if hors d’oeuvres is not being served. If hors d’oeuvres is served then the soup is served as a second course.
Special point for the service and preparation of soup:
- Special first class clean, strong flavourful stock should be used as it
- would help in producing good first class soups.
- If there is a heavy Entrée, the soup should be thin of light.
- If a heavy soup served, the portion should be small.
- Garnish should be small and dainty so that they can be picked up easily by a spoon.
- Serve hot soup piping hot, and cold soup is very cold or chill.
- Accompaniment should be of a crispy characteristic (Melba bread/toast, various crackers, bread sticks, bread role etc.)
|2||Broth||Stock and cuts of vegetables||unpassed||Chopped
|Minestrone and scotch broth.|
|3||Puree||Stock, fresh vegetable||Passed||Croutons||Lentil and potato Related soup.|
|5||Cream||Stock and veg. puree and white sauce
|passed||Cream and Cream
|Cream of mushroom cream of chicken.|
|6||Bisque||Fish stock and shell fish||Passed||Finish
International Soups – There are many varieties of cold or hot, thin or soup and they have been placed in a special category and different origin. There are soups that originated in certain location and are associated with the particular place.
|04||Mulligatawny||India||09||Clam chowder||New England|
Preparation of soups
What is consommé?
The consommé comes from the word ‘consummate’ which means to bring to complete or perfect. It is a clear soup which is prepared from beef, chicken stock, and garnish with verities of ingredients. This can be served hot or chilled, consommé take it name generally from of the garnish for example-
Consommé Julienne:- Julienne cuts of vegetable.
Basic consommé (1 lit):
|01||Minced meat||225gm.||06||Egg white||2 no.|
|04||Turnips||30gm.||09||Bay leaf||1 no.|
|05||Stock||½ lit||10||Pepper corns||3-6 no.|
Method: Mix minced meat and chopped onions, carrots, turnips, celery and mix well with egg whites. Add cold stock, thyme, bay leaf and pepper corns. Then put on fire and go on starring so that the ingredients do not stick to the button of the pan and the articles are suspended. When the mixture starts boiling then control the temperature. And let it simmer until the coagulated mass come to the top. Simmer for ½ hour. When the consommé is clear and tasty then strain through a double muslin cloth and adding the seasoning agent.
Variation of consommé:
|01||Consommé Royal||Dice of savoury, egg custard.|
|02||Consommé Julienne||Julienne cuts of vegetables.|
|03||Consommé Brunnoise||Small dice cuts of veg. (2mm)|
|04||Consommé Celestine||Julienne cuts of thin pan cake.|
|05||Consommé vermicelli||Fine noodles.|
|06||Consommé entasse||Lightly jelly with gelatin.|
|07||Consommé Breton||Julienne cuts of celery, onions lack.|
|08||Consommé Daubery||Floweret’s of caulis flower|
|09||Consommé Madrilène||Dice cuts of tomato and green peas.|
|10||Consommé st. German||Green peas.|
|11||Consommé cereals||Rice and barley.|
|12||Consommé Paysanme||Uniform size cuts of fresh vegetables.|
|13||Consommé Diabolism||Diamond cuts of cheese bisque.|
|14||Consommé Aurora||Tomato puree and tapioca.|
|15||Consommé Caroline||Dry cook rice.|
|16||Consommé Hungarian||Paprika powder and sauté tomato.|
|17||Consommé Leopold||Semolina, Julienne of chervil.|
|18||Consommé Egg-drops||Beaten egg.|
|19||Consommé Thunderstone||Slice mushroom.|
|20||Consommé Florentine||Julienne cuts of spinach.|
|21||Consommé Washington||Sweet corn.|
|23||Consommé A ‘I’ Agnon||Golden brown onion.|
Puree (Passed):- Thickens by its main ingredient and passed through a sieve. Milk or little bit of flower blended with and is added to prevent the puree from separately but not as a thickening. The consistency should be light creamiest. Generally served with croutons.
Example: – Puree-de-lentils, Puree-de-tomato.
Cream soup: – Cream consistency which generally made by vegetable, puree mixture with béchamel sauce. It can be finished with cream and milk is used to dilute and achieve the correct consistency.
Example: – Various cream soup like cream of tomato, cream of chicken, cream of asparagus.
Valuate soup:- A thick made from white stock and blond roux, finish with egg yolk and cream.
Example: – Chicken valuate, almond valuate.
Bisque soup:- This are thicken tight fish related soup. Basically made from shellfish and finish stock and thicken with cream.
Example: – Lobster Bisque, Chowder Bisque.
(Note: – A small amount of wine is added to enhance the flavour for bisque soup preparation.)
Chowder soup: – Originated from America. They are thick heavy soup, welling their consistency of potato and chowder consists of potato, onion, pieces of bacon and various seasoning sea food. They can be milk or tomato base.
Example: – Clam chowder, sea-food chowder, oyster chowder.
Cold soup: – Chilled soup includes those soups that are gelatin by the natural gelatin powder or those that are thicken with starch or puree. Cold consommé madrilène is popular and which is served cold and garnish with chopped chives.
Exam: – Andalusia gazpacho is a refreshing tomato and cucumber soup with a garnish of thin strips of pimentos, cumin seeds for flavour, accompanied with croutons.