MASING, Ma. Klarence G.

Soups
 Learning Objectives
At the end of the topic session, the students should be
able to:

1. Classify soups;

2. Produce different kinds of soups; and

3. Apply guidelines in service of soups.

 Soups
▪ Soup, or generally known as potage, is a liquid food derived
from meat, poultry, fish, or vegetables.

▪ A station chef that specializes in soups is called a potager.

▪ The two basic categories of soups are clear or unthickened

soups and thick soups.
 Clear Soups
BROTH AND BOUILLON

▪ In general, both refer to simple, clear soups without solid

ingredients except, sometimes, with a small amount of garnish.

▪ Stock is made by simmering bones, and/or meat and vegetables,

while a broth is made by simmering meat and/or bones and
vegetables with additional flavorings and seasonings.
 Clear Soups
Standards of Quality for Broths

o Appearance. Broth should be clear, with no cloudiness caused by

hard or prolonged boiling. Color may range from pale gold to rich
brown, depending on the ingredients and on whether or not the
meat and mirepoix is browned.

o Flavor and Aroma. These should be full and rich, not thin, with the
distinct flavor of the main ingredients (meat, poultry, or fish).
 Clear Soups
o Texture. Broth should have a good body and not feel watery in the
mouth. Any garnish should be cooked to the right degree of
tenderness.

VEGETABLE SOUP

▪ Is a clear, seasoned stock with the addition of one or more

vegetables and, sometimes, meat or poultry products and starches.
 Clear Soups
CONSOMME

▪ Is a rich, flavorful stock that has been clarified to make it perfectly

clear and transparent. The word consommé means literally,
“completed” or “concentrated”
o Clarification – refers to the technique used to clarify a stock,
using a mixture of certain ingredients like clearmeat.
o Clearmeat – is a mixture of ground meat, egg white, and
flavoring ingredients used to clarify consommés.
 Thick Soups
CREAM SOUP

▪ It is a soup thickened with roux, beurre manié, or other added

thickening agents, plus milk and/or cream.

▪ Cream soups are usually named after its main ingredient, as in

cream of mushroom or cream of corn.

▪ Curdling is the separation of protein solids from liquids due to

coagulation. It is a common problem in cream soups because
these contain milk and/or cream.
 Thick Soups
PUREE SOUP

▪ It is made by simmering dried or fresh vegetables, especially high-

starch ones, in stock or water, then puréeing the soup after.

▪ It is not as smooth and creamy as cream soups, but are coarser in

texture.
 Thick Soups
BISQUE

▪ It is a thickened soup made from shellfish.

▪ It is usually prepared like cream soups and is almost finished with

cream.

▪ The term bisque is sometimes used on menus for a variety of

vegetable soups.
 Thick Soups
CHOWDER

▪ It is a hearty soup made from fish, shellfish, and/or vegetables. It

usually contains milk and potatoes.