Soups

CLEAR SOUP

- Are made from clear stock or broth.- Broth is made from simmered meat and vegetables in liquid.

CLEAR SOUPConsommé

(Example: Chicken Consommé)

THICK SOUP

- Are not clear and not transparent.- They include a thickening agent, such as roux; milk; cream; or a vegetable puree.

THICK SOUPCream Soup – creamy & made with vegetables that are sometimes pureed.

(Example: broccoli and carrot cream soup)

THICK SOUPPuree Soup –

the main ingredient is pureed for

thickness. They have a courser

texture than cream soup and the

texture can come from legumes.

(Example: tomato puree soup)

SPECIALTY SOUP

(This information does not go on the chart)

- They highlight a specific region or reflect the use of special ingredients or techniques.

SPECIALTY SOUPBisque – made with shell fish & cream

(Example: lobster bisque)

SPECIALTY SOUPChowder – made with fish or seafood and vegetables.

(Example: seafood chowder with clams)

SPECIALTY SOUPCold Soup – either cooked or uncooked, but served cold.

(Example: strawberry soup)

SPECIALTY SOUP

International Soup –

ingredients or recipes from

other cultures.

(Example: gazpacho is a cold

Spanish soup)

Soup Accompaniments–Whole-grain wafers–Corn chips–Saltine or oyster crackers–Melba toast–Bread

Guidelines for Garnishing Soup• Garnishes should be attractively arranged.• Veggies and meats should be cut into the same

shapes.• The flavor and texture should complement the

soup.• Cook vegetable or starches separately so they do

not cloud the soup.• Do not overcook garnishes. (cook separately to prevent)

– vegetables should not be mushy– meats & poultry should not fall apart– rice and pasta should hold their shape

Storing Soup• Soup should be cooled and

stored in tightly sealed containers.