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Soups

Soups. Prepare & Cook Basic Soups. Soups, unlike Sauces are a dish in their own right. Soups may be served as a meal on their own, or as a first course on a menu. A soup can set the tone for a meal. It is important as they can influence the whole meal. Quality points of Soup.

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Soups

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  1. Soups

  2. Prepare & Cook Basic Soups Soups, unlike Sauces are a dish in their own right. Soups may be served as a meal on their own, or as a first course on a menu. A soup can set the tone for a meal. It is important as they can influence the whole meal.

  3. Quality points of Soup. • Be of a good recognised flavor and taste. • Have Seasoning, which compliments the main flavors. • Be free from grease and scum. • Have a good defined color. • Be of a definite consistency, I.E. not lumpy or thick. • Stimulate the digestive juices.

  4. Clear Broth Puree Cream Miscellaneous Type of Soups.

  5. Clear Soups. • Consommé. • Fortified quality stock. • Flavoured with Meat, Poultry, Fish or Vegetables. • Strained through muslim and a named garnish is added to finish dish.

  6. Broth Soups. • Made from Unthickened stock. • With the addition of finely cut Vegetables and either Meat or Fish. • They often contain Cereal such as Pearl Barley or Rice. • Sweated Broth’s contain Fish or Shellfish called Chowders.

  7. Puree Soups. • Thickened by its own ingredients, such as Vegetables, Cereals. • Where starchy ingredients are used these act as a self thickeners • Croutons are usually served as a garnish. • Once cooked the soup is sieved or liquidised.

  8. Cream Soups. • A Puree soup made with the addition of a Béchamel sauce and Stock. • The Béchamel sauce is the thickening agent. Other types of Cream soups. • Puree soups finished with the addition of cream.

  9. Miscellaneous Soups. Also known as unclassified soups, examples are: Muligatawney Soup (curry flavoured). Kidney Soup, Turtle Soup, Oxtail Soup. French Onion (Beef Stock based). Fish Bisque (Shellfish I.E. Lobster). Cold Soups served chilled.

  10. During the service period soups can evaporate and the consistency must be adjusted to ensure quality is maintained. A 250 ML ladle or large ladle is used to serve soup. Hot Soups should be served at 90 c (194 f). Cold Soups should be served at 3 c (37f). Finishing and Presenting Soups.

  11. The main garnish may be added to the soup or kept separate and added to the bowl before the liquid is added. It is important to keep the garnish at the correct temperature. Garnishing Soups.

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