Soup Recipes and Preparation Guide PDF

soup  SOUP Soup, according to the dictionary (MW, 2004), is “a liquid food with stock as its base and often containing pieces of solid food.”  Soups are based on stocks added with other SOUP ingredients for variety of flavor, consistency, appearance and aroma....

soup  SOUP Soup, according to the dictionary (MW, 2004), is “a liquid food with stock as its base and often containing pieces of solid food.”  Soups are based on stocks added with other SOUP ingredients for variety of flavor, consistency, appearance and aroma. A well prepared soup always make a memorable impression. Soups allow the use of trimmings and left-overs creatively. It may be hot or cold with meat and vegetables as th main ingredients. Soups are versatile dishes. May serve as appetizer or as main course for lunch or dinner. CLASSIFICATION OF SOUP  THIN OR CLEAR SOUP the thinnest soups are clear. Broth, bouillons, consommés, and other thin soups are made from clear stocks with few ingredients. A broth is a rich flavorful stock. A bouillon is made for stock, extra meat and seasoning. A consommé is a perfect clear thin soup.  THICK SOUPS thick soups have thicker consistency and fuller body than thin or clear soups. These are: 1. Cream - soups are thickened with roux and finished with cream 2. Purees - vegetable soup made thicker with starch 3. Bisques - are thickened soups made from shellfish 4. Chowders or gumbo is a thick soup , made from fish, shellfish, and vegetables.  Soups that are thickened to provide heavier consistency. Made with thickening agents such as starch, cream vegetable puree , Thick soup butter and egg, PUREE- vegetables thickened with starch Cream soup- from roux and cream Chowder Soup- thick soup from sea food's and vegetables. Added with cream or milk and thickened with roux Veloutes- soup thickened with egg, butter or cream.  A purée is cooked food, usually vegetables, fruits or legumes, that has been PUREE ground, pressed, blended or sieved to the consistency of a creamy paste or liquid.  CREAM SOUP A cream soup is a soup prepared using cream, light cream, half and half or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been puréed.  Chowder is a type of soup or stew often prepared with milk or cream and CHOWDER thickened with broken SOUP crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable  Dessert Soup NATIONALITY OR SPECIALTY Fruit Soup SOUP Cold Soup NATIONALITY OR SPECIALTY SOUPS These soups are originated from a particular geographic are or region. These can be thin or thick. Other Types of Soup 1. Dessert Soup 3. Cold Soup 2. Fruit Soup 4. Asian soup  Nationality or specialty soup- Soup that can be can be clear or thick soup. This soup has specific ingredients, special cooking methods from the origin of the country, and then the soup is introduced to the outside world so that it becomes famous in the hotel or restaurant. Dessert Soup- an appropriate end to a meal or a great option for late night snack. Fruit Soup- prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. Cold Soup- particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature.  COLD SOUP starchy vegetables, legumes, or fruits as the main ingredients. Generally, cold soup is blended or pureed. Cold soups can be as simple as a chilled version of cream soup or as a cold fruit soup blended with yogurt. Gazpacho soup is a cold soup made of raw, blended vegetables. A classic of Spanish cuisine DESSERT SOUP  FRUIT SOUP Fruit soup is a soup prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. Some fruit soups use several varieties of fruit, and alcoholic beverages such as rum, sherry and kirsch (a fruit brandy) may be used. Fruit soup is sometimes served as a dessert. Cold Cucumber Soup  ASIAN SOUPS are generally categorized as either savoury or sweet. The quality of a savoury soup is determined mainly by its fragrance and umami or "xian" flavour, as well as, to a lesser extent, its mouthfeel. Sweet soups such as tong sui are enjoyed for their aroma, mouthfeel, and aftertaste Peanut Soup BASIC PRINCIPLES OF PREPARING SOUP 1st Principle: Start with Cold Water 2nd Principle: Cut vegetables to appropriate size for the type of stock 3rd Principle: Select your protein base: beef, chicken, pork and fish 4th Principle: Simmer 5th Principle: Skim THICKENING AGENTS Starch-based thickening agents are polysaccharides. The structures of these polysaccharides are dependent on the plant source. Wheat is one of the world's most commonly consumed cereal grains. Wheat flour is a powder made from the grinding of wheat used for human consumption.  Is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by ROUX weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. ROUX Corn starch or maize starch is the starch derived from the corn grain. Tapioca starch tapioca starch is made from the south american cassava plant or yuca Agar-agar a jelly-like substance, obtained from red algae. Algin chemical taken from brown seaweeds  Arrowroot a starch obtained from the rhizomes (rootstock) of several tropical plants  Gum arabic or acacinnatural gum consisting of the hardened sap of various species of the acacia tree. Gum Tragacanth natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus,  Pectin is a naturally occurring substance (a polyscaccaride) found in berries, apples and other fruit.  When preparing stock for soup, always skim off the skin of fats and impurities to produces clearer or better soup PROCEDURE Strain stocks and soup. IN PREPARING Uses spices with discretion. SOUP To improve the flavor of the soup, sauté vegetable garnishes.  PRESENTING AND EVALUATING SOUP Soups should be presented in creative manners, appealing to the diners appetite.  COLOR CONSISTENCY CONSIDER THE SEASONING GARNISHES FOLLOWING FACTOR: ACCOMPANIMENTS SERVICE WARES Garnishes  Garnishes for soups may be part of the soup, added into the soup, served on top or accompany the soup. They may even play a role in thickening the soup. Garnishes should go together or contrast with the colour, flavour, shape and texture of the soup ingredients. Accompaniments are served with the soup. SOUP Toasted and garnished bread Fried bread cubes and pieces GARNISHES Nuts Fried onion Chopped herbs and spices Yoghurt Cream Sour cream Fried garlic Cheese ACCOMPANIMENTS