SOUPS

Soup is derived from the Latin word “SOP” which means bread. The old French
term “souppe”also means bread. Bread is the staple food, but in order to have
bread a liquid is necessary to moisten the bread so that the same could be eaten
with ease. Bread alone if eaten is too dry and makes one feel thirsty. Hence in
olden days a liquid was often served with the bread, which in course of time is
termed as “soup” as we know today. Butter, which is served always with the
bread, too serves the same purpose even though a liquid/soup is preferred, in
addition. Now the soup has gained much more importance than the “sop” or
bread, the staple food. The popularity of soups today may be due to increased
nutrition consciousness, to a desire for simpler or lighter meals, or to an increased
appreciation of how appetizing and satisfying soups can be.

A soup is defined as a liquid of varying consistency, which is made from meat,

fish, poultry, game, cereals, and or vegetables and is served in a thin, thick or in a
pureed form with or without inclusions in it. Soup is a liquid food consisting of any
meat, seafood, poultry, game, cereals, vegetables, etc. they play an important role
on the menu and are regarded as appetizers as they stimulate the appetite for
heavier foods to follow. On the menu they are served as the first course, if
Horsd’oeuvre are not being served. If horsd’oeuvre is served then the soup is
served as the second course. Stock is the basis of all good soups.

Parts / Structure of a soup:-

All the soups have the following four major parts namely

1. Liquid: A stock is the main basis of a soup.

2. Thickening Agent: A roux, slurry, cereals, root vegs, pastas, liaison, gelatin (in
case of consommés) etc gives the right consistency or strength to a soup.

3. Body: This is the main ingredient or ingredients, which is used to prepare a

soup. A number of soups derive their names, the flavors and qualities from the
                                                                                                CHEF IYER/ MS SNEHA, IHM MUMBAI, 24/09/2013 

 
main ingredient used in the preparation of the soup. For example: tomato soup,
chicken soup, pumpkin soup etc.

4. Garnish: The ingredient which is used sparingly to increase the eye appeal and
presentation of the soup. Garnish need not necessarily increase or contribute to
enhance the taste of the dish. For e.g. parsley, swirl of cream, cheese, paprika,
croutons, etc.

CLASSIFICATION OF SOUPS

THIN: Clear soup prepared from beef chicken, fish or game stock is garnished
with a variety of ingredients. Some hotels refer clear soups for any broth, bouillon
or coulis. Broth and Bouillon are two terms used in many ways. In general, they
both refer to simple, clear soups without solid ingredients. Vegetable soup is a
clear, seasoned stock or broth with the addition of one or more vegetables. The
term double consommé is used to differentiate consommé from other clear soups.
                                                                                                CHEF IYER/ MS SNEHA, IHM MUMBAI, 24/09/2013 

 
Consommé is originated from the word “consummate” which means bring
completion or perfection. This type of soups is made to perfection by using a “clear
meat” for clarification which consists of egg white, minced lean meat, mirepoix
vegetables, vinegar, and other seasonings and flavorings. The soup thus prepared
will be very clear, with full-bodied meaty flavor and pleasing color. The color of
the consommé may be adjusted by using a bud of onion browned on a hot plate or
griddle and placing the same over the raft while the consommé is simmering
(called ‘Oignon Brulee’ in French). The soup gets its name from the additional
cooked ingredient used in it as garnish and usually added to it at the end.
Sometimes it is named after historical figures, people or events in the form of
accompanying garnish. Consommé should be sparkling clear and well flavored.
They can be served hot or cold.
Garnishes:
Consommé Brunoise: garnished with small dices of cooked vegetables.
Consommé Royal: garnished with dices of savory egg custard.

BROTH/BOUILLON/COULIS/CUT VEGETABLE SOUP

Cooking cut vegetables and meat in clear white stock (beef, chicken or mutton)
along with some cereals or pastas as thickening agents, makes broths. The
vegetables and meat should not be overcooked nor should the stock be allowed to
go milky due to over cooking or vigorous boiling, except those made with milk.
Dried sippets can be served most broths.
E.g. Bortsch and Scotch broth.

THICK

1. PUREE:
Usually made of a particular kind of fresh vegetable, or dried pulses and thickened
by its main ingredient and strained. Fresh vegetables are first cooked in butter
before adding the stock or water and dried pulses are cooked in water after
overnight soaking or cooked by pressure cookers or steamers. Starchy vegetables
like potatoes or rice or cereals usually act as thickening and need no additional
thickening, to prevent the puree from separating. The consistency should be like
thick cream and the color and flavor delicate. Puree soups are not as smooth and
creamy as cream soups.Often cream may be added to give a smooth consistency as
                                                                                                CHEF IYER/ MS SNEHA, IHM MUMBAI, 24/09/2013 

 
well as to enrich the taste and texture. Puree soups are served with fried croutons.
E.g. puree of peas, carrots, pumpkin, cauliflower, sweet corn etc.

2. CREAM SOUPS:
Soup of creamy consistency, which is made with vegetable puree, fish, or poultry
puree, mixed with béchamel/ white sauce or given a finishing with cream. The
resultant soup should be very smooth and creamy. This soup contains 2/3
quantities of basic puree and 1/3 béchamel/white sauce. Cream soups are usually
named after their major ingredient, as in cream of chicken, mushroom, tomato,
vegetable etc.

Problem encountered with cream soups:

Because cream soups contain milk or cream or both, curdling is a common
problem. The heat of cooking and the acidity of many of the other soup ingredients
are the causes of this curdling. To avoid curdling, roux and other starch thickeners
can be used to stabilize milk and cream. To prevent curdling, do not combine milk
and simmering soup stock without the presence of roux or other starch. Do not add
cold milk or cream to simmering soup. Do not boil soups after milk or cream is
added.
A cream soup should be of the consistency of heavy cream, not too thick.
A cream soup should be smooth and lump free. Should have a distinct flavor of the
main ingredient. No starchy taste from uncooked roux.

3. VELOUTE SOUPS:
Veloute is soup made from white stock and roux, finished with liaison of egg yolks
and cream. Generally half basic veloute and ¼ puree, ¼ stock or white consommé
are added to dilute the mixture of puree and veloute to the correct consistency and
finished with cream and egg yolk to enhance taste and texture. E.g. chicken
veloute, celery veloute, etc.

4. CHOWDER:
American origin soup, resembling a stew. Usually made from shell fish (mollusc)
like clams, oysters, mussels, scallops, etc. these may be prepared from meat or
vegetables too. They are heavy and chunky soups. They can be milk, stock, potato

                                                                                                CHEF IYER/ MS SNEHA, IHM MUMBAI, 24/09/2013 

 
or tomato based. Crackers are generally added just before serving. e.g. Clam
Chowder, Oyster chowder etc.

5. BISQUE:
Another American origin soup, based or prepared from shell fish (crustaceans) like
prawns, shrimps, lobster, etc. These are shellfish puree soups, thickened with rice
or cream with small particles of cooked shellfish floating in it. A small amount of
wine is added to enhance the flavour. These soups can even be served flambéed.
Expensive to prepare and rich in taste, they are considered luxury soups. E.g. Cray
fish bisque, lobster bisque.

SPECIALITY AND NATIONAL SOUPS:

There are many varieties, cold or hot, thin or thick soups. As they have different
origins they have been placed in a special category. These are soups that are
originated in a certain locality and are associated with that particular place. In
some cases these soups have a great tradition.

E.g. New England Clam Chowder, Cream Crecy ( Carrot soup) originated when
nothing was available at site Battle of Crecy.
Minestrone -- Italy.
French Onion Soup -- France.
Scotch Broth -- Scotland.
Cockie – Leekie -- Scotland.
Mulagutwanny -- India/ SriLanka.
Water – Zoi -- Belgium.
Avego – lemono -- Greece.
Linzen Souppe -- Germany.
Vichyssoise -- America.
New England Clam Chowder -- America.
Bortsch -- Russia.
Gazpacho -- Spain.
Some specialty soups are distinguished by unusual ingredients or methods, such as
turtle soup, gumbo, peanut soup, cold fruit soup.

                                                                                                CHEF IYER/ MS SNEHA, IHM MUMBAI, 24/09/2013 

 
SPECIAL POINTS
• Good quality stock should be used.
• If there is a heavy entrée or main course the soup should be thin.
• If heavy soup is served, the portion size should be small.
• Soup should not be very filling or consist of food particles that require much
chewing.
• Garnish should be small and dainty, so that it can be picked up easily by a
soup spoon.
• Serve hot soups piping hot in hot cups or bowls and cold soups very cold or
absolutely chilled in chilled bowls or even nested in a larger bowl of crushed
ice.
• A little sugar should be added to tone the acidity of the soup, before adding
cream as it prevents curdling.
• Accompaniments of the soup should be of crispy texture. E.g. various
crackers, bread sticks, cheese croquettes or croutons.
• Portion size:
Thin soups 200 ml.
Thick soups 180 ml.
Very thick or heavy soups 160 ml.

GARNISH
Soup garnishes may be divided into 3 groups:
1. Garnishes in the soup: Major ingredients such as vegetables in clear vegetable
soup are often considered garnishes. This group of garnishes also includes meats,
poultry, seafood, pasta products, and grains such as barley or rice. They are treated
as a part of the preparation or recipe itself, not as something added on.
An elegant way to serve soup with a solid garnish is to arrange the garnish
attractively in the bottom of a heated soup plate.
2. Toppings: Thick soups are often decorated with a topping. Toppings should be
placed on the soup just before service so they won’t sink or lose their fresh
appearance. Their flavors must be appropriate to the soup. Do not overdo the soup
toppings. E.g. Fresh herbs chopped, croutons, grated parmesan cheese, paprika etc.
3. Accompaniments: American soups are traditionally served with crackers.

                                                                                                CHEF IYER/ MS SNEHA, IHM MUMBAI, 24/09/2013 

 
E.g. Melba toast, corn chips, bread sticks, cheese straws, whole grain wafers etc.

CONSOMME
Rule one for preparing consommé is that the stock or broth should be strong, rich
and full flavored. Clarification is second in importance to strength.

Clarification: Coagulation of proteins enables to clarify stocks to perfect

transparency. Some proteins, especially those called albumin, dissolve in cold
water. When the water is heated, they gradually solidify or coagulate and rise to
the surface. If we control this process carefully, these proteins collect all the tiny
particles that cloud a stock and carry them to the surface. The stock is then left
perfectly clear. If not carefully monitored, these proteins break up as they
coagulate and cloud the liquid even more.
The color of the consommé may be adjusted by using a bud of onion browned on a
hot plate or griddle and placing the same over the raft while the consommé is
simmering (called ‘Oignon Brulee’ in French).
Basic ingredients:
The mixture of ingredients use to clarify a stock to make a consommé is called
clearmeat or the clarification.
1. Lean ground meat is one of the major sources of protein that enables the
clearmeat to do its job. It also contributes flavor to the consommé. The meat must
be lean because fat is undesirable in a consommé. Beef shank, also called shin
beef, is the most desirable meat because it is high in albumin proteins as well as in
flavor and gelatin, and it is very lean.
2. Egg whites are included in the clearmeat because, being mostly albumin, they
greatly strengthen its clarifying power.
3. Mirepoix and other seasoning and flavoring ingredients are usually included
because they add flavor to the finished consommé, they do not actually help in the
clarification, except possibly to give solidity to the raft. The raft is the coagulated
clearmeat, floating in a solid mass on top of the consommé.
The mirepoix must be cut into fine pieces so it will float with the raft.
4. Acid ingredients are often added because the acidity helps coagulate the protein.

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                                                                                                CHEF IYER/ MS SNEHA, IHM MUMBAI, 24/09/2013