soups
DESCRIPTION
Soups. Catering 20.3. Types of soups. 1. Clear: Made from clear stock or broth. Clear soups are not thickened. -Chicken Noodle. 2. Thick: . A soup that is not clear or transparent. Thick soups include a thickening agent, such as roux; cream; or a vegetable purée. Cream of mushroom. - PowerPoint PPT PresentationTRANSCRIPT
SoupsCatering 20.3
Types of soups
• 1. Clear: Made from clear stock or broth. Clear soups are not thickened.-Chicken Noodle
2. Thick: • A soup that is not clear or transparent. Thick soups include a
thickening agent, such as roux; cream; or a vegetable purée.• Cream of mushroom
3. Specialty: • A soup that highlights a specific region, or reflects, or shows,
the use of special ingredients or techniques.• Clam Chowder
Clear soups• 1. Vegetable soup: Meat based stock is usually used• 2. Consumme: A concentrated, clear soup made from a rich
broth.
Thick Soups• Includes a thickening agent such as roux or cream.
• Puree soups: Thickened by grinding the soups main ingredient in a food processor or blender.• Tomato• Sweet potato• Squash
• Cream soups: Smooth thick soup made with cream as a thickener.• Baked Potato
• Specialty soups include:
• bisques• chowders• cold soups
Types of Soup
chowderA specialty soup made from fish, seafood, or vegetables.
bisqueA specialty soup that is usually made from shellfish and contains cream.
• Specialty soups include:
• bisques • chowders • cold soups
Types of Soup
cold soupA specialty soup that may be cooked or uncooked and then chilled.
International Soups• Linked to different cultures
• An example would be egg drop soup.
Presenting Soups• 1. The portion should be 6-8oz for an appetizer and 10-12 oz
for a main course• 2. The bowl should be warm for hot soup and cold for cold
soup• 3. Make sure the soup itself is the correct temperature. • 4. The size and type of cup or bowl is determined by the type
of soup. • 5. It is also determined by when the meal is going to be
served.