10 soups

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SOUPSChef Mehernosh Dhanda

Soup (1865) William Adolphe Bouguereau

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Scope

Origin & definition Escoffier’s classification of soups Modern classification of soups Guidelines for garnishing soups Service of soups

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Definition.

A soup is a flavorful nutritious liquid generally consumed before a meal

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Origins & History

Soups go as far back as about 6,000 BC. The word soup comes

from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth")

Commercial soup was first consumed in France in the 16th century, to describe a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion.

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Escoffier’s Classification of Soups

Clear soups Purées Cullises Bisques Veloutés Cream soups Special soups Vegetable soups Foreign soups

Refer LABENSKY S.R.;HAUSE A.M. (2007) On Cooking: A textbook of Culinary Fundamentals Fourth Edition, Pearson Prentice Hall, ISBN 0-13-171327-2 page 279

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Modern Classifications of Soup Clear soups

Broths Consommés

Thick soups Cream soups Purée soups

Bisques Chowders Cold soups

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Clear Soups

Broths- a broth is defined by as a soup in which there are solid pieces of meat or fish, along with some vegetables, rice, barley or pulses. Scotch Broth - mutton, barley and

various vegetables Consommés - is a type of

clear soup made from richly flavored stock or bouillon that has been clarified usually through a fining process involving egg protein. Consommé Julienne

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Thick Soups

Cream soups Thickened with a roux or

other starch Cream of tomato soup Cream of mushroom soup

Purée soups The puree itself is the

thickening agent in the soup Some purée soups are finished

with cream Some purée soups are

thickened slightly with roux Puree Crecy Puree Dubarry

Cream of tomato soup

Puree Dubarry

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Classroom Activity 1

Divide into 2 groups Log onto Wikipedia Read & list down 20 International soups

in the next 5 minutes Come up & share your findings with the

class in the next 15 minutes

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Group work

Group 1: Prepare charts on any 25 international soups

Group 2: Prepare charts on any 25 international soups

No duplication Monday 17 September 2012 - 1000 hrs

Cheers!!

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Preparation of Soups

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Procedure for Preparing Consommés Start with cold, grease-free stock Add clear meat or clarification Slowly bring to a simmer Clearmeat will form a raft Create a hole in the raft to allow liquid to

bubble through After simmering, carefully strain through

several layers of cheesecloth Serve piping hot with appropriate garnish Quick chill & freeze if going to be stored.

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Other Soups

Bisque Generally made from

crustaceans and thickened with roux Bisque d’homard

Chowder Hearty soups with

chunks of the main ingredient and garnishes New England clam

chowder

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Cold Soups

Some cold soups may be cooked & then served cooled Canadian cheese soup Chilled Pumpkin soup

Some may be prepared with raw ingredients Gazpacho Vichyssoise 

Gazpacho

Canadian cheese soup

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Convenience Soups

After end of World War II Developed basically for military & naval

use Marketing concepts - TV Dinners Global reach & use Today’s social & familial structure

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Better shelf life Easy storage &

inventory Standard flavor &

yield Cost effective in

bulk use

Generates solid waste

High chemical content

Not nutritious No scope for

creativity

Advantages Disadvantages

Convenience Soups

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Guidelines for Garnishing Soups Attractive Neatly cut, uniform shape and size Color contrast Texture Temperature Complement the soup Flavors

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Garnishing & presentation styles

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Garnishing & presentation styles

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BAC 101 Culinary Foundation Level 1

Garnishing & presentation styles

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Soup Service

Serve cold soup cold At a temperature below 41°F Often served in an iced bowl with an iced

spoon Serve hot soup hot

Near boiling, 210°F, is ideal

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Soup Service

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Group work: Conduct a survey of a minimum 300

students of different colleges at MU Food court on studying the student preference of Soups.

Prepare a Word doc report & PPT presentation on your findings.

Submission date: Wednesday, 3 October 2012

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Thank you