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Soup (Potage) Soup

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Soup (Potage) Soup CHEFS https://cisock.wordpress.com/ SOUP (POTAGE) (SOUP, POTAGE, ZUPPA, SUPPE, SOPA, SHORBA, MARMITE, SOEP) A soup is a flavourful liquid food served at the beginning of a meal. Hot soup should be served as piping hot. Portion size: 120- 180 ml Common garnishes- croutons, Accompaniment: bread rolls. Cream, cuts of vegetables or meat Classification of Soup SOUP THICK INTERNATI THIN SOUP SOUP COLD SOUP ONAL SOUP UNPASSED PASSED CREAM PUREE VELOUTE BISQUE CHOWDER CREAM- PUREE+ STOCK + BECHAMEL+CREAM. BROTH/ PUREE- PUREE+ STOCK CONSOMME BOUILLION VELOUTE- PUREE+ STOCK+VELOUTE+LIAISON BISQUE- SEAFOOD+STOCK+RICE+CREAM CHOWDER- PUREE+POTATO/RICE+MILK/CREAM THIN SOUPS:- As the name describes they are thin in consistency because of lack of thickening agents. UNPASSED SOUPS:- These are soups which is made without straining or clarification. BROTH/BOUILLION: These are thin; clear un passed soups and the body is flavoured stock. Vegetables or meat will be added to make it full bodied. Bouillion is basically the French term for broth which means “to boil”. Eg:- MINESTRONE,SCOTCH BROTH etc. PASSED SOUPS:- Thin soups which are made by straining or by clarifying are comes under this category CHEFS https://cisock.wordpress.com/ CHEFS https://cisock.wordpress.com/ CONSOMME:-(means concentrate/complete ). Thin, Clear, passed soup clarified with egg whites. Stock with minced meat , mirepoix and egg white are simmered to create RAFT. The mass floating on the top of consommé is called RAFT. The consommé is AMBER COLOURED. The garnish gave the name for the consommé. Browned onion (ONION BRULEE) half will be kept on top to give colour Eg: CONSOMMÉ JULIENNE (Garnish is julienne vegetables) CONSOMME CELESTINE (Garnish is julienned of pancake) CONSOMME ROYAL (Garnish is diced egg custard) THICK SOUPS:- These are soups which are thick in consistency. CREAM SOUP: These are passed soups thickened with white sauce and finished with cream. The garnishes may be croutons, cream etc. Eg: CREAM OF MUSHROOM, CREAM OF CHICKEN. PUREE SOUP: These are thick soups with a base of pureed vegetable or meat which is diluted with stock to get a thick consistency. The common garnish is croutons. Eg: PUREE DE CRECY, LENTIL SOUP. VELOUTE: These are passed soups thickened with veloute sauce and finished with liaison (eggyolk+cream). Eg: VELOUTE PRINCESSE, VELOUTE CELERIS BISQUE: These are seafood based soup garnished with dice of seafood. It is thickened with rice and finish with cream. Eg: SEAFOOD BISQUE, LOBSTER BISQUE CHOWDER: These are thick soups from U.S, traditionally thickened with potato and finished with milk or cream. Eg: MANHATTAN CLAM CHOWDER, SEAFOOD CHOWDER COLD SOUPS: As the name describes these are soups which are served as cold but not too chilled. This include thick and thin cold soups. Eg: GAZPACHO, VICHYSSOISE, AJO BLANCO, CONSOMME MANDRILIENE, BORSCHT. INTERNATIONAL SOUPS: These are national soups of various countries. GAZPACHO – SPAIN PAPRIKA SOUP - HUNGARY MINESTRONE - ITALY TOM YOM SOUP - THAILAND GREEN TRUTLE SOUP - ENGLAND BORSCHT - UKRAINE MANHATTAN CLAM CHOWDER – U.S.A COCK-A-LEEKIE - SCOTLAND MULLIGATAWNY - INDIA MISO SOUP - JAPAN CHEFS https://cisock.wordpress.com/ .
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