SOUPS

• SOUP IS A FOOD THAT IS MADE BY COMBINING INGREDIENTS SUCH AS MEAT AND VEGETABLES IN STOCK OR HOT/BOILING WATER, UNTIL THE FLAVOR IS EXTRACTED, FORMING A BROTH

CLASSIFICATION

SOUPSSOUPS

THINTHIN THICKTHICK COLDCOLD NATIONALNATIONAL

UNPASSEDUNPASSED PASSEDPASSED PUREEPUREE CREAMCREAM CHOWDERSCHOWDERS BISQUESBISQUES

BROTHSBROTHS

BOULLLIONSBOULLLIONS

CONSOMMESCONSOMMES

VELOUTESVELOUTES

CLASSIFICATION

• TRADITIONALLY, SOUPS ARE CLASSIFIED INTO TWO BROAD GROUPS: CLEAR SOUPS AND THICK SOUPS.

• THE ESTABLISHED FRENCH CLASSIFICATIONS OF CLEAR SOUPS ARE BOUILLON AND CONSOMMÉ.

CLASSIFICATION

• THICK SOUPS ARE CLASSIFIED DEPENDING UPON THE TYPE OF THICKENING AGENT USED

• PURÉES ARE VEGETABLE SOUPS THICKENED WITH STARCH.

• BISQUES ARE MADE FROM PURÉED SHELLFISH THICKENED WITH CREAM.

• CREAM SOUPS ARE THICKENED WITH WITH EGGS, BUTTER AND CREAM. OTHER INGREDIENTS COMMONLY USED TO THICKEN SOUPS AND BROTHS INCLUDE RICE, FLOUR,GRAIN AND BÉCHAMEL SAUCE.

CLASSIFICATION

• CHOWDER:- SEAFOOD BASED AMERICAN SOUP THICKEND WITH POTATOES.

• VELOUTÉS ARE THICKENED WITH EGGS, BUTTER AND CREAM. OTHER INGREDIENTS COMMONLY USED TO THICKEN SOUPS AND BROTHS INCLUDE RICE, FLOUR AND GRAIN.

CONSOMMES

• NAME• CONSOMME

BRUNOISE.• CONSOMME

CRECY.• CONSOMME

JULIENNE.• CONSOMME

CELESTINE.

• GARNISH• SMALL CUBES OF

VEGETABLES.• CUBES OF

CARROTS.• JULIENNES OF

VEGETABLES.• STRIPS OF

TRUFFLES PANCAKE.

CONSOMMES• NAME• CONSOMME XAVIER.• CONSOMME DORIA.

• CONSOMME CARMEN

• CONSOMME ROYAL.

• GARNISH• THREADED EGG.• CHICKEN QUENELLS

AND CUCUMBER PELLETS.

• JULLIENNES OF CAPSICUM,TOMATO AND BOILED RICE.

• DICES OF SAVOURY EGG CUSTARD.

BROTHS

• BROTH IS A LIQUID IN WHICH BONES, MEAT, FISH, CEREAL GRAINS, OR VEGETABLES HAVE BEEN SIMMERED AND STRAINED OUT.

• SCOTCH BROTH:- A THICK SOUP MADE FROM BEEF OR MUTTON WITH VEGETABLES AND PEARL BARLEY.

• PETIT MARMITE:-MADE FROM BEEF, CHICKEN, MARROW BONES AND VARIOUS VEGETABLES MADE AND SERVED IN A SMALL, COVERED EARTHENWARE CASSEROLE.

• POTAGE FERMIERE:-VEGETABLE BROTH MADE OF LEEKS,POTATOES,ONION AND TURNIPS.

• CHICKEN BROTH.• SOUP BONNE FEMME.

PUREE SOUP

• PUREE ST GERMAIN:- PUREE OF GREEN SPLIT PEA SOUP.

• POTAGE BRETONNE:-PUREE OF HARICOT BEAN SOUP.

• PUREE EGYPTIENNE:- PUREE OF YELLOW SPLIT PEA SOUP.

• POTAGE PARMENTIER:-PUREE OF POTATO AND LEEK SOUP.

• POTAGE FRENEUSE:-PUREE OF TURNIP SOUP.

CREAM SOUP

• CRÈME D’ASPERGES:- CREAM OF ASPARAGUS SOUP.

• CRÈME DE CELERIS:-CREAM OF CELERY SOUP.

• CRÈME DE VOLAILLE:-CREAM OF CHICKEN SOUP.

• CRÈME DE POIS FRAIS:- CREAM OF PEAS SOUP.

VELOUTES SOUP

• VELOUTE DAME BLANCHE :- CHICKEN VELOUTE GARNISH WITH CHICKEN AND CREAM.

• VELOUTE COMTESSE :-ASPARAGUS VELOUTE GARNISHED WTH SORREL,ASP TIPS AND CREAM.

• VELOUTE BORLEY:- FISH VELOUTE WITH EGGYOLK AND CREAM.

• VELOUTE DORIA:- VELOUTE OF CUCUMBER WITH EGGYOLK ANDCREAM.

BISQUE SOUP

• BISQUE DE CREVETTES:- SHRIMP BISQUE FINISHED WITH CREAM.

• BISQUE D’ HOMARD:- LOBSTER BISQUE FINISHED WITH SAFFRON FLAVOURED MILK, BUTTER AND CREAM.

CHOWDER

• CLAM CHOWDER :- AMERICAN CLAMS SOUPSWITH CHOPPED ONIONS, PORK PEPPER, THYMEAND THICKENED WITH CRUSHED BISCUITS.

NATIONAL SOUPS1. AVGOLEMONO:- A GREEK

CHICKEN SOUP WITH LEMON AND EGG.

2. COCK-A-LEEKIE:- LEEK AND POTATO SOUP MADE WITH CHICKEN STOCK, FROM SCOTLAND.

3. GOULASH:- A HUNGARIAN SOUP OF BEEF, PAPRIKA AND ONION.

4. MINESTRONE:- - AN ITALIAN VEGETABLE SOUP.

5.

NATIONAL SOUPS

MULLIGATAWNY SOUP:- AN ANGLO-INDIAN CURRIED SOUP

VICHYSSOISE:- FRENCH COLD PURÉE SOUP WITH POTATOES, LEEKS, AND CREAM.

TURTLE SOUP:- BRITISH SOUP WITH HERBS AND FLAVOURED WITH SHERRY OR MADEIRA.

NATIONAL SOUPS

• GAZPACHO:- COLD SPANISH SOUP MADE FROM UNCOOKED CUCMBER, TOMATOES,ONIONS,GREEN PEPPER AND FLAVOURED WITH GARLIC.

• SOUPE A L’OIGNON:- CONSOMME GARNISHED WITH FRIED ONIONS GRATINATED MELBA TOAST WITH PARMESAN CHEESE.

SPECIAL SOUPS

• BIRD'S NEST - A CHINESE SOUP ACTUALLY MADE FROM THE WHITE OR BLACK NESTS OF A SMALL ASIAN BIRD.

• BOUILLABAISSE - A FRENCH SEAFOOD STEW MADE OF FISH, SHELLFISH, ONIONS, TOMATOES, WHITE WINE, OLIVE OIL, GARLIC, SAFFRON AND HERBS.

EGG DROP SOUP:- A SAVORY CHINESE SOUP MADE FROM CRACKING EGGS INTO BOILING WATER OR BROTH.

SPECIAL SOUPS

• BRUNSWICK STEW - A HEARTY SQUIRREL MEAT AND ONION STEW ORIGINATING IN BRUNSWICK COUNTY, VIRGINIA, USA.

• CIOPPINO - A RICH ITALIAN SEAFOOD STEW MADE WITH TOMATOES AND A VARIETY OF FISH AND SHELLFISH, USUALLY HIGHLY-SPICED.

• COULIS - ORIGINALLY THIS TERM REFERRED TO THE JUICES FROM COOKED MEATS. IT CAN ALSO BE A THICK PURÉED SHELLFISH SOUP.

SPECIAL SOUPS

• MENUDO - A HEARTY, SPICY MEXICAN SOUP MADE WITH TRIPE, CALF'S FEET, CHILES, HOMINY AND SEASONINGS REPUTED TO BE A GREAT HANGOVER CURE.

• POSOLE - A MEXICAN THICK, HEARTY SOUP MADE OF PORK OR CHICKEN MEAT AND BROTH, HOMINY, ONION, GARLIC, DRIED CHILES AND CILANTRO AND SERVED WITH CHOPPED LETTUCE, RADISHES, ONIONS, CHEESE AND CILANTRO AS OPTIONAL ADDITIONS AT THE TABLE.

SPECIAL SOUPS BOUROU-BOUROU - A VEGETABLE & PASTA SOUP

FROM THE ISLAND OF EASTER ISLAND, GREECE. FAKI SOUPA - A GREEK LENTIL SOUP, WITH

CARROTS, OLIVE OIL, HERBS AND POSSIBLY TOMATO SAUCE OR VINEGAR.

FUFU AND EGUSI SOUP - A TRADITIONAL SOUP FROM NIGERIA MADE WITH VEGETABLES, MEAT, FISH, AND BALLS OF GROUND MELON SEED .

SPECIAL SOUPS

• WATERZOOI - A BELGIAN FISH SOUP

• ŻUREK - A POLISH WHEAT SOUP WITH SAUSAGES OFTEN SERVED IN A BOWL MADE OF BREAD.

• REVITHIA - A GREEK CHICKPEA SOUP

FRUIT SOUPS

• FRUIT SOUPS ARE SERVED HOT OR COLD. SOME LIKE NORWEGIAN 'FRUKTSUPPE' MAY BE SERVED HOT AND RELY ON DRIED FRUIT SUCH AS RAISINS AND PRUNES AND SO COULD BE MADE IN ANY SEASON.

• FRUIT SOUPS MAY INCLUDE MILK, SWEET OR SAVOURY DUMPLINGS, SPICES, OR ALCOHOLIC BEVERAGES LIKE BRANDY OR CHAMPAGNE.

FRUIT SOUPS

• COLD FRUIT SOUPS ARE MOST COMMON IN SCANDINAVIAN, BALTIC AND EASTERN EUROPEAN CUISINES WHILE HOT FRUIT SOUPS WITH MEAT APPEAR IN MIDDLE EASTERN, CENTRAL ASIAN AND CHINESE CUISINES.

• WINTER MELON SOUP IS A CHINESE SOUP, USUALLY WITH A CHICKEN STOCK BASE. OFTEN INCLUDING OTHER VEGETABLES AND MUSHROOMS.

• ETROG A FRUIT SOUP MADE UP FROM THE CITRON USED IN JEWISH RITUAL AT THE FEAST .

DESSERT SOUPS

• GINATAAN, FILIPINO SOUP MADE FROM COCONUT MILK, MILK, FRUITS AND TAPIOCA PEARLS, SERVED HOT OR COLD.

• OSHIRUKO, A JAPANESE AZUKI BEAN SOUP

• TONG SUI, A COLLECTIVE TERM FOR CHINESE SWEET SOUPS.

• CHILLED BLUEBERRY SOUP.

• PEACH SOUP.• CHOCOLATE SOUP.

SERVICE OF SOUP

• SOUP MUST BE SERVED PIPING HOT IN SOUP BOWLS,SOUP PLATES OR IN CONSOMME CUPS WITH AN UNDERLINER.

• DESSERT SPOON IS PLACED FOR CLEAR SOUP AND SOUP SPOON IS PLACED FOR THICK SOUPS.