SOUPS

SOUP IS A FOOD THAT IS MADE BY COMBINING INGREDIENTS SUCH AS MEAT AND VEGETABLES IN STOCK OR HOT/BOILING WATER, UNTIL THE FLAVOR IS EXTRACTED, FORMING A BROTH

CLASSIFICATION
SOUPS

THIN

THICK

COLD

NATIONAL

UNPASSED

PASSED

PUREE

CREAM

CHOWDERS

BISQUES

VELOUTES

BROTHS

CONSOMMES

BOULLLIONS

CLASSIFICATION
TRADITIONALLY, SOUPS ARE CLASSIFIED INTO TWO BROAD GROUPS: CLEAR SOUPS AND THICK SOUPS. THE ESTABLISHED FRENCH CLASSIFICATIONS OF CLEAR SOUPS ARE BOUILLON AND CONSOMM.

CLASSIFICATION
THICK SOUPS ARE CLASSIFIED DEPENDING UPON THE TYPE OF THICKENING AGENT USED PURES ARE VEGETABLE SOUPS THICKENED WITH STARCH. BISQUES ARE MADE FROM PURED SHELLFISH THICKENED WITH CREAM. CREAM SOUPS ARE THICKENED WITH WITH EGGS, BUTTER AND CREAM. OTHER INGREDIENTS COMMONLY USED TO THICKEN SOUPS AND BROTHS INCLUDE RICE, FLOUR,GRAIN AND BCHAMEL SAUCE.

CLASSIFICATION
CHOWDER:- SEAFOOD BASED AMERICAN SOUP THICKEND WITH POTATOES. VELOUTS ARE THICKENED WITH EGGS, BUTTER AND CREAM. OTHER INGREDIENTS COMMONLY USED TO THICKEN SOUPS AND BROTHS INCLUDE RICE, FLOUR AND GRAIN.

CONSOMMES
NAME CONSOMME BRUNOISE. CONSOMME CRECY. CONSOMME JULIENNE. CONSOMME CELESTINE. GARNISH SMALL CUBES OF VEGETABLES. CUBES OF CARROTS. JULIENNES OF VEGETABLES. STRIPS OF TRUFFLES PANCAKE.

CONSOMMES
NAME CONSOMME XAVIER. CONSOMME DORIA. GARNISH THREADED EGG. CHICKEN QUENELLS AND CUCUMBER PELLETS. JULLIENNES OF CAPSICUM,TOMATO AND BOILED RICE. DICES OF SAVOURY EGG CUSTARD.

CONSOMME CARMEN CONSOMME ROYAL.

BROTHS
BROTH IS A LIQUID IN WHICH BONES, MEAT, FISH, CEREAL GRAINS, OR VEGETABLES HAVE BEEN SIMMERED AND STRAINED OUT. SCOTCH BROTH:- A THICK SOUP MADE FROM BEEF OR MUTTON WITH VEGETABLES AND PEARL BARLEY. PETIT MARMITE:-MADE FROM BEEF, CHICKEN, MARROW BONES AND VARIOUS VEGETABLES MADE AND SERVED IN A SMALL, COVERED EARTHENWARE CASSEROLE. POTAGE FERMIERE:-VEGETABLE BROTH MADE OF LEEKS,POTATOES,ONION AND TURNIPS. CHICKEN BROTH. SOUP BONNE FEMME.

PUREE SOUP
PUREE ST GERMAIN:- PUREE OF GREEN SPLIT PEA SOUP. POTAGE BRETONNE:-PUREE OF HARICOT BEAN SOUP. PUREE EGYPTIENNE:- PUREE OF YELLOW SPLIT PEA SOUP. POTAGE PARMENTIER:-PUREE OF POTATO AND LEEK SOUP. POTAGE FRENEUSE:-PUREE OF TURNIP SOUP.

CREAM SOUP
CRME DASPERGES:- CREAM OF ASPARAGUS SOUP. CRME DE CELERIS:-CREAM OF CELERY SOUP. CRME DE VOLAILLE:-CREAM OF CHICKEN SOUP. CRME DE POIS FRAIS:- CREAM OF PEAS SOUP.

VELOUTES SOUP
VELOUTE DAME BLANCHE :- CHICKEN VELOUTE GARNISH WITH CHICKEN AND CREAM. VELOUTE COMTESSE :-ASPARAGUS VELOUTE GARNISHED WTH SORREL,ASP TIPS AND CREAM. VELOUTE BORLEY:- FISH VELOUTE WITH EGGYOLK AND CREAM. VELOUTE DORIA:- VELOUTE OF CUCUMBER WITH EGGYOLK ANDCREAM.

BISQUE SOUP
BISQUE DE CREVETTES:- SHRIMP BISQUE FINISHED WITH CREAM. BISQUE D HOMARD:- LOBSTER BISQUE FINISHED WITH SAFFRON FLAVOURED MILK, BUTTER AND CREAM.

CHOWDER
CLAM CHOWDER :AMERICAN CLAMS SOUPSWITH CHOPPED ONIONS, PORK PEPPER, THYMEAND THICKENED WITH CRUSHED BISCUITS.

NATIONAL SOUPS
1. AVGOLEMONO:- A GREEK CHICKEN SOUP WITH LEMON AND EGG. 2. COCK-A-LEEKIE:LEEK AND POTATO SOUP MADE WITH CHICKEN STOCK, FROM SCOTLAND. 3. GOULASH:- A HUNGARIAN SOUP OF BEEF, PAPRIKA AND ONION. 4. MINESTRONE:- - AN ITALIAN VEGETABLE SOUP.

NATIONAL SOUPS
MULLIGATAWNY SOUP:- AN ANGLOINDIAN CURRIED SOUP VICHYSSOISE:- FRENCH COLD PURE SOUP WITH POTATOES, LEEKS, AND CREAM. TURTLE SOUP:- BRITISH SOUP WITH HERBS AND FLAVOURED WITH SHERRY OR MADEIRA.

NATIONAL SOUPS
GAZPACHO:- COLD SPANISH SOUP MADE FROM UNCOOKED CUCMBER, TOMATOES,ONIONS,GREEN PEPPER AND FLAVOURED WITH GARLIC. SOUPE A LOIGNON:- CONSOMME GARNISHED WITH FRIED ONIONS GRATINATED MELBA TOAST WITH PARMESAN CHEESE.

SPECIAL SOUPS
BIRD'S NEST - A CHINESE SOUP ACTUALLY MADE FROM THE WHITE OR BLACK NESTS OF A SMALL ASIAN BIRD. BOUILLABAISSE - A FRENCH SEAFOOD STEW MADE OF FISH, SHELLFISH, ONIONS, TOMATOES, WHITE WINE, OLIVE OIL, GARLIC, SAFFRON AND HERBS. EGG DROP SOUP:- A SAVORY CHINESE SOUP MADE FROM CRACKING EGGS INTO BOILING WATER OR BROTH.

SPECIAL SOUPS
BRUNSWICK STEW - A HEARTY SQUIRREL MEAT AND ONION STEW ORIGINATING IN BRUNSWICK COUNTY, VIRGINIA, USA. CIOPPINO - A RICH ITALIAN SEAFOOD STEW MADE WITH TOMATOES AND A VARIETY OF FISH AND SHELLFISH, USUALLY HIGHLYSPICED. COULIS - ORIGINALLY THIS TERM REFERRED TO THE JUICES FROM COOKED MEATS. IT CAN ALSO BE A THICK PURED SHELLFISH SOUP.

SPECIAL SOUPS
MENUDO - A HEARTY, SPICY MEXICAN SOUP MADE WITH TRIPE, CALF'S FEET, CHILES, HOMINY AND SEASONINGS REPUTED TO BE A GREAT HANGOVER CURE. POSOLE - A MEXICAN THICK, HEARTY SOUP MADE OF PORK OR CHICKEN MEAT AND BROTH, HOMINY, ONION, GARLIC, DRIED CHILES AND CILANTRO AND SERVED WITH CHOPPED LETTUCE, RADISHES, ONIONS, CHEESE AND CILANTRO AS OPTIONAL ADDITIONS AT THE TABLE.

SPECIAL SOUPS
BOUROU-BOUROU - A VEGETABLE & PASTA SOUP FROM THE ISLAND OF EASTER ISLAND, GREECE. FAKI SOUPA - A GREEK LENTIL SOUP, WITH CARROTS, OLIVE OIL, HERBS AND POSSIBLY TOMATO SAUCE OR VINEGAR. FUFU AND EGUSI SOUP - A TRADITIONAL SOUP FROM NIGERIA MADE WITH VEGETABLES, MEAT, FISH, AND BALLS OF GROUND MELON SEED .

SPECIAL SOUPS
WATERZOOI - A BELGIAN FISH SOUP UREK - A POLISH WHEAT SOUP WITH SAUSAGES OFTEN SERVED IN A BOWL MADE OF BREAD. REVITHIA - A GREEK CHICKPEA SOUP

FRUIT SOUPS
FRUIT SOUPS ARE SERVED HOT OR COLD. SOME LIKE NORWEGIAN 'FRUKTSUPPE' MAY BE SERVED HOT AND RELY ON DRIED FRUIT SUCH AS RAISINS AND PRUNES AND SO COULD BE MADE IN ANY SEASON. FRUIT SOUPS MAY INCLUDE MILK, SWEET OR SAVOURY DUMPLINGS, SPICES, OR ALCOHOLIC BEVERAGES LIKE BRANDY OR CHAMPAGNE.

FRUIT SOUPS
COLD FRUIT SOUPS ARE MOST COMMON IN SCANDINAVIAN, BALTIC AND EASTERN EUROPEAN CUISINES WHILE HOT FRUIT SOUPS WITH MEAT APPEAR IN MIDDLE EASTERN, CENTRAL ASIAN AND CHINESE CUISINES. WINTER MELON SOUP IS A CHINESE SOUP, USUALLY WITH A CHICKEN STOCK BASE. OFTEN INCLUDING OTHER VEGETABLES AND MUSHROOMS. ETROG A FRUIT SOUP MADE UP FROM THE CITRON USED IN JEWISH RITUAL AT THE FEAST .

DESSERT SOUPS
GINATAAN, FILIPINO SOUP MADE FROM COCONUT MILK, MILK, FRUITS AND TAPIOCA PEARLS, SERVED HOT OR COLD. OSHIRUKO, A JAPANESE AZUKI BEAN SOUP TONG SUI, A COLLECTIVE TERM FOR CHINESE SWEET SOUPS. CHILLED BLUEBERRY SOUP. PEACH SOUP. CHOCOLATE SOUP.

SERVICE OF SOUP
SOUP MUST BE SERVED PIPING HOT IN SOUP BOWLS,SOUP PLATES OR IN CONSOMME CUPS WITH AN UNDERLINER. DESSERT SPOON IS PLACED FOR CLEAR SOUP AND SOUP SPOON IS PLACED FOR THICK SOUPS.