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Soups

Soups. Catering 20.3. Types of soups. 1. Clear: Made from clear stock or broth. Clear soups are not thickened. -Chicken Noodle. 2. Thick: . A soup that is not clear or transparent. Thick soups include a thickening agent, such as roux; cream; or a vegetable purée. Cream of mushroom.

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Soups

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  1. Soups Catering 20.3

  2. Types of soups • 1. Clear: Made from clear stock or broth. Clear soups are not thickened. -Chicken Noodle

  3. 2. Thick: • A soup that is not clear or transparent. Thick soups include a thickening agent, such as roux; cream; or a vegetable purée. • Cream of mushroom

  4. 3. Specialty: • A soup that highlights a specific region, or reflects, or shows, the use of special ingredients or techniques. • Clam Chowder

  5. Clear soups • 1. Vegetable soup: Meat based stock is usually used • 2. Consumme: A concentrated, clear soup made from a rich broth.

  6. Thick Soups • Includes a thickening agent such as roux or cream. • Puree soups: Thickened by grinding the soups main ingredient in a food processor or blender. • Tomato • Sweet potato • Squash • Cream soups: Smooth thick soup made with cream as a thickener. • Baked Potato

  7. bisque A specialty soup that is usually made from shellfish and contains cream. chowder A specialty soup made from fish, seafood, or vegetables. Types of Soup • Specialty soups include: • bisques • chowders • cold soups

  8. cold soup A specialty soup that may be cooked or uncooked and then chilled. Types of Soup • Specialty soups include: • bisques • chowders • cold soups

  9. International Soups • Linked to different cultures • An example would be egg drop soup.

  10. Presenting Soups • 1. The portion should be 6-8oz for an appetizer and 10-12 oz for a main course • 2. The bowl should be warm for hot soup and cold for cold soup • 3. Make sure the soup itself is the correct temperature. • 4. The size and type of cup or bowl is determined by the type of soup. • 5. It is also determined by when the meal is going to be served.

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