The word ‘soup’ comes from the Latin word ‘ supper’ which means soaking.
Soup is a liquid food consisting of meat, seafood, vegetables, cereals and poultry.Soup play an important role in the menu. They are the time saver and appetite satisfiers. Soups are served all over the world. On the menu, they are served as the second course if Hors d’ oeuvres are being not served. If hours d’ oeuvre is not served then the soup is served as the first course. Soup is a nutritious, filling, easily digested and simple to make.
TYPE OF SOUP
- Thin – Consomme, Bouillon, Broths
- Thick – Puree, Cream, Veloute, Bisque, Chowder
Thin Soup – As the name thin soups are thin in consistency. Thin soups are clear, flavoured nutritious liquid. Starch is not used in most of the thin soup. This is a thin liquid soup with floating things like pieces of vegetables, meat, rice, pasta etc.
- Consomme- This is a clear soup made from flavoured stock that is cleared by the action of egg white protein and meat protein which rise to the surface during cooking, bringing insoluble particles with them.
- Bouillon-Bouillon comes from the word ‘boil’. It is usually made by the simmering of Mirepoix and aromatic herbs with either beef or poultry bones in boiling water.
- Broths- Broths are similar to bouillon but the soup is little cloudy and contains all types of vegetables, meat, chicken etc.
Thick soup – Thick soups are rich soups. Thick soups made from vegetables, meat, seafood, milk and cream.
- Puree soup- Puree soups are passed through a conical strainer. Puree soups are made from the puree of starchy vegetables like carrot, pumpkin, turnip, peas, celery etc or cereals. Usually, act as self-thickeners and no need to add the external thickening agent. Some of the puree soups need to add thickening agents like tomato and green leafy vegetables soup. Puree soup is served with fried golden brown crotons as their accompaniment.
- Cream soup- Cream soup is a rich and smooth soup. It is a soup that has been made from another base soup. They are composed of a puree of vegetables, meat, poultry etc. Thickened with bechamel sauce or given a cream finish. Milk used to achieve a correct consistency.
- Veloutes-Veloutes soup is lighter richer than the cream soup. It is made using a roux, stock and vegetable or meat for flavouring. Generally, proportions for a veloute soup are 1/2 basic roux, 1/4 puree and 1/4 stock.
- Bisques- Bisques are shellfish puree soup. It is thick creamy and highly seasoned soup of French origin. It is thickened with rice or cream. A small amount of wine is added to enhance the flavour.
- Chowders- Chowder is an America originated soup. It is a thick heavy soup, consist of potatoes, onion, pieces of bacon, seasoning and seafood.
Cold soup – Cold soups are top stars in the summer. Light and cool, flavorful, packed with vitamins. Cold soups are the right appetizer for a summer meal. Spanish gazpacho is a king of cold soups.
International soup – There are many varieties, cold or hot, thin or thick soups. They have been placed in a special category, as they have different origins. There are soups that originated in a certain locality and are associated with that particular place. In some cases, these soups have a great tradition, as the England clam chowder, helped the early colonists survive many winters.
Some International Soups with their Country
- Minestrone – Italy
- Green turtle soup – England
- French onion soup – France
- Petite marmite – France
- Scotch broth – Scotland
- Cock-a-leekie – Scotland
- Creole – New Orleans
- Mulligatawny – India
- Bortsch polonaise – Polland
- Olla-podrida – Spain
- Gazpacho – Spain
- Manhattan clam chowder – America
- Hotchpot Alamanda – Belgium
- Camaro – Brazil
- Laberkroedel – Germany
- Paprika – Hungary
- Bouillabaisse – French