Types of Soup Classification and Preparation Guide

Types of Soup
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Clear
Soup
Thick Soup Cold Soup
Special
Soup
National
Soup
Classification Types of Soup

Clear Soup

Broth Bouillon Consommé
Vegetable
Soup
Clear Soup

Clear Soup
1. Broth, Bouillon : Clear soup without solid ingredients
2. Vegetable : clear soup with vegetables
3. Consommé : rich, flavorful broth that has been clarified to
make it perfectly clear

 Ingredients Raft :
 Lean ground beef
 Adds flavor and protein
 Egg whites
 Mostly albumin- aid in clarification
 Mirepoix- helps form the raft, and adds flavor
 Must be cut small
 Acid- added to help coagulate the protein
Clarification for consommé

How to make consommé

:
Consommé Variation
Nama dan Ingredients / Garnish
1. Consommé Royale - Dices savory egg custard
2. Consommé Julienne - Julienne of vegetables
3. Consommé Brunoises - Brunoises of vegetables
4. Consommé Celestine - Julienne of thin pan cake
5. Consommé Breton - Juliennes of celery, onion and leeks
6. Consommé Dubbary - Floweret’s of cauliflower
7. Consommé Florentine - Juliennes of blanched spinach
8. Consommé St. Germain - Fresh green peas
9. Consommé Cereals - Rice and barley
10. Consommé Madrilène - Flavored with tomato and celery,
garnished with tomato flesh

Thick Soup

Cream Soup Puree Soup Bisque
Chowder
Soup
Veloute
Soup
Thick Soup

Thick Soup
Thick soups are classified depending upon the type of
thickening agent used ...

Cream Soups
 Thickened with roux, beurre manie, liaison, or other
thickeners plus milk or cream
 Named after the main ingredient in the soup.
 Cream of ________.

Puree Soups
Soup that are thickened by pureeing one or more of the
ingredients in the soup

Bisque
Thick soup made with shellfish.
Lobster Bisque, Shrimp Bisque, Crab Bisque, Crayfish bisque

Chowder
Soup made with fish, shellfish and or vegetables. Usually contain
milk and potatoes

Veloute Soup
The base of a velouté soup consists of velouté sauce, being of
vegetable, poultry, game or fish, plus a puree of the main
ingredient.
Finish with liaison (mixture egg yolk and cream)

 Veloute Agnes Sorel (Chicken Veloute with mushrooms) :
chicken veloute + julienne mushroom + julienne Chicken
julienne beef ox tongue +liaison.
 Veloute Bagration Maigre (Fish veloute flavored with
mushrooms): fish Veloute + julienne of sole, quenelles of white
fish + crayfish + liaison
Valoute Soup and Ingredients

Cold Soup

Cold Soup
Cold soups can be as simple as a chilled version of a cream soup
or as a cold fruit soup blended with yogurt.
They are divided here into two categories: those that require
cooking and those that do not.

Cold Soup Variation
 Gazpacho
 Vichyssoise
 Water Melon Gazpacho
 Chilled Papaya Soup
 Sweet potato Soup
 Chilled Pear Soup

Specialty Soups

Specialty Soups
Unusual ingredients or methods
For Example
 Turtle Soup
 Gumbo
 Peanut soup
 Cold fruit soup
 vichyssoise

National Soups

 Minestrone-tomato-based vegetable soup from Italy
 Gumbo-Soup Amarika , Soup kental dan pedas dari Louisiana
dibuat dengan bahan okra and filè (fee-LAY) powder / Gumbo
Powder, rice,
 Vichyssoise (vee-shee-SWAH),Cold Soup Perancis dibuat
dengan bahan potato, leek dan cream.
 Gazpacho- Soup Spanyol,Cold soup dengan bahan tomato,
cucumber, onions, green peppers, garlic dan white bread.f
 Borscht- Soup Rusia yang menggunakan buah beet.
 Soto Ayam, Soup Indonesia mengunakan bumbu kuning dan
ayam
National Soups

Minestrone Italy
Green Turtle Soup England
French Onion Soup France
Petite Marmite France
Scotch Broth Scotland
Mulligatawny India
Gazpacho Spain
Manhattan Clam Chowder America
Camaro Brazil
Laberkroedel Germany
Paprika Hungary
Borscht Polonais Poland
Hotch Pot Flamanda Belgium
Cock-a-Leekie Scotland
Creole New Orleans
Mock Turtule Soup U.S.A.
Bouillabaisse a La Provençale France
Chicken Broth England

Cooking soups
 Cooked properly at a gentle boil, stirred occasionally
 Cream soups should never be boiled-causes milk fat to break
down making the soup too watery.
 Scum or foam that rises to top should be removed.

Types of Soup Classification and Preparation Guide

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Types of Soup Classification and Preparation Guide