Grade 11, term 3.

Soup

DefinitionFlavoured liquid foodDerived from meat, poultry, fish or

vegetablesServed hot or cold

Nutritional ValueWhere does soup fall into on the food

pyramid?

ClassificationClear Soup Thick Soup Speciality

Soup• Clear• Un-

thickened• Broth or

stock

• Opaque• Thickened• Roux or

pureeing to thicken

• Unusual ingredients

• Distinctive method

Thin soups - clearBouillon or Broth Consommé

Thick soupsPuree Cream Vegetable

Speciality soupsBisque Chowder Traditional

/ National

Lobster or crab

Thick meat and

vegetable soup

Bread soup

PurchasingIngredients

FreshLean meatBrightly coloured vegetablesOption of pre-mixesLegumes should be soaked

Convenience soupsDehydrated powders

Canned soup

Vacuum packed

Techniques to improve appearance

Clarification

Straining

Liquidising

Finishing touches

Garnishes

Toppings

Accompaniments

Uses and portion sizesFirst course: 200 – 250ml

Main course: 300 – 350ml

Dessert: 200ml (cold fruit soups)