Notes on Soup | Grade 12 > Hotel Management > Food Production Department | KULLABS.COM

Soup

  • Note
  • Things to remember

Why do we eat / drink/ take soup is a basic question in everyone`s mind. The reason for taking soup is generally two folded and they are;

  1. Soup represents an appetizer in case the menu doesn't provide hors-d'oeuvre. It acts as a stimulating meal.
  2. Soup clears the elementary canal and makes a smooth way for a heavy meal to flow.

soup source (my dinnertoday.com)

Fig: soup (source: my dinnertoday.com)

Soup can be defined as a wholesome nutritious liquid food made from rich stocks of meat, poultry, seafood, vegetables or cereals. Clean, strong, flavored stock is the base of most of the soup while preparing. It helps in producing good quality of soup. The portion of soup should be small. They play an important role on the menu and are regarded as an appetizer, as they stimulate the appetite for the main course to follow.

For best result (service and preparation of soup)

  1. The clean, strong and flavorful stock should be used.
  2. If there is a heavy entrée, the soup should be thin and light.
  3. If heavy soup is to be served, the portion should be small.
  4. Soup should not contain the filling which requires much chewing.
  5. Garnish should be small dainty so that they can be easily picked up by the spoon.
  6. Hot soup should be served very hot and cold soup should be served very cold.
  7. A small quantity of sugar is recommended to tone the acidity of soup.
  8. In case of consommé soup, it should be amber in color (onion halved and browned on a hot plate is added to the soup for color)
  9. Crisp accompaniments are recommended for example Melba toast, various crackers, bread sticks, cheese croutons, bread rolls etc
  10. Entrée position of one liter of soup yields five portions.

Types of Soup

Soup can be catgorized as thin and thick soup. Some of varities of soup are as follow:

1. Thin Soup

Thin soups have a thin consistency. They are clear, highly flavored and prepare without starch. Some of the thin soups are

thin soup source (myreceipes.com)

Fig: thin soup (source: myreceipes.com)

  • Consomme

Consommé is derived from the word "consummate" which means to bring out completion. Consommé is a clarified as thin soup made from the minced meat of beef. The name of soup is taken from the garnish done in the soup. Such as consommé royale, Alexandra, and a louse, bretonne, and Colbert is some of the examples of consommé soup. It is also called clear soup.

  • Bouillon and broths

Bouillon comes from the word "boil" it has strong meaty flavor with pieces of vegetables, meat, seafood etc. the broths usually have the cheaper cuts of meat, such as scrag end of the mutton shank, etc.

Scotch broth, mutton broth, chicken broth, petite marmite, soup bonne femme, soup paysanne and potage fermiere are some of the examples of broths. It is also called unclear soup.

2. Thick soup

Thick soup may be passed or unpassed. The soup should have a smooth consistency. Pureed soup, cream soup, veloute soup, bisques soup, chowder soup are some of the examples of thick soup.

thich soup source (www.dishmap.com)

Fig: thick soup(source: www.dishmap.com)

  • Puree

Puree soup is made up of starchy commodities and thickened with the blend of the ingredients used. But in the case of it is to be made from non-starchy vegetables like carrots, peas pumpkin, and leafy green vegetables, thickening agents are necessary. The liquid in which the pureed products are cooked is used as the liquid in soup. Puree soup is served with croutons (fried small dice of bread).

  • Cream soup

It is the addition of cream soup when we say cream soup. .it is all about the soup having a cream consistency. They are thickened with a roux ( a mirepoix equal portion of flour and butter cooked together)and flavored with bouquet gamirepoix. The cream soup is finished with milk and can be made from fish poultry, vegetables or meat.

  • Veloute

The basic recipe for veloute is blonde roux + white stock with other flavorings like bouquet garni and mirepoix. Veloute is finished with liaison either of yolk or creams as it enhances the taste and texture. Veloute indianne, veloute supreme, and veloute and a louse are some of the examples of veloute soup.

  • Bisques

These are French soup made from shellfish puree and thickened with rice or cream. A small amount of wine may be added to enhance the flavor. An example of bisques is ; crayfish bisque, lobster bisque.

  • Chowder

These are thick and heavy American soup, owing their consistency to potatoes, onions, bacon, and seafood with milk or tomato base. Examples of chowders are ; calm chowder, seafood chowder, oyster chowder, etc

International soup

The world of "soup" has opened a new chapter to the international soup. International soup is the soup originated in different countries and continents and named after different historical figures or narrating to some great happenings. An example of international soups is; minestrone (Italy), mulligatawny (India), French onion (France), cam chowder (USA).

Some of the recipes of famous soups

Consomme

It is a thin soup made from the minced meat of beef.

consomme soup source (www.fresaline.com)

Fig: consomme soup (source:www.fresaline.com)

Cooking time 30 minutes

No of serving 4 people

Service ware soup bowl

Ingredients:-

  • Minced meat 25 gms
  • Chopped onions 70 gms
  • Chopped carrots 50 gms
  • Chopped turnips 30 gms
  • Stock 500 ml
  • egg white 2 eggs
  • Celery 40gms
  • Thyme 1 tablespoon
  • Bay leaves 3 number
  • Pepper corns 15 gm

Method of preparation:-

  • Mix minced meat, chopped onions, carrots, turnips, celery and egg white together.
  • Add cold stock and bouquet garni.
  • Place on fire; go on stirring so that the ingredients do not stick on the bottom of the pan.
  • When the mixture starts boiling, lower the temperature and let it simmer until the raft (coagulated mass) comes up.
  • Simmer the mass till half an hour.
  • Strain and check the seasoning.

Cream DE Tomate

ceam de tomato source (thegrubdaily)

Fig: cream de tomato (Source:alltomatosouprecipe.blogspot.com)

IT is a thick suop made of tomato cream.Cooking time 20 minute

Cooking time 20 minute

Number of serving 4 people

Service ware soup bowl

Ingredients:-

  • Cream of tomato
  • Smoked belly part of pork' 20 gm
  • Bacon trimming 25 gm
  • Mirepoix 200 gm
  • Flour 40 gm
  • Salt to taste
  • White pepper powder to taste
  • White stock 1.5 liter
  • Garlic 1 clove
  • Bouquet garni 1o gm
  • Bread crouton 20 pieces
  • Fish cream 125 ml
  • Sugar 1 pinch if tomato is too sour

Method of preparation:-

  • Boil tomatoes cool, blend and prepare the fish puree.
  • Prepare mirepoix (roughly cut aromatized vegetables).
  • Heat butter and fry gently, garlic bacon bits and mirepoix.
  • Add flour, mix well and cook till blond roux.
  • Cool the mixture and add fresh tomato puree, mix well and add boiling stock.
  • Reboil, skim, and add bouquet garni and allow simmering for 1 hour.
  • Pass through a conical strainer, check for seasoning.
  • Add fresh cream, boil after adding cream.
  • Serve hot in a soup bowl garnished with crouton.

References:

Joshi, Basant Prasad et.al., Fundamentals of Hotel Management-XII, Sukunda Pustak Bhandar, Kathmandu

Bhandari, Saroj Sing et.al., Principle of Hotel Management-XII, Asmita Publication, Kathmandu

Oli, Gopal Singh et.al., Hotel Management Principle and practices-XII, Buddha Prakashan, Kathmandu



For best result (service and preparation of soup)

  1. The clean, strong and flavorful stock should be used.
  2. If there is a heavy entrée, the soup should be thin and light.
  3. If heavy soup is to be served, the portion should be small.
  4. Soup should not contain the filling which requires much chewing.
  5. Garnish should be small dainty so that they can be easily picked up by the spoon.
  6. Hot soup should be served very hot and cold soup should be served very cold.
  7. A small quantity of sugar is recommended to tone the acidity of soup.
  8. In case of consommé soup it should be amber in color (onion halved and browned on a hot plate is added to the soup for color)
  9. Crisp accompaniments are recommended for example Melba toast, various crackers, bread sticks, cheese croutons, bread rolls etc
  10. Entrée position of one liter of soup yields five portions. 

 

The reason for taking soup is generally two folded and they are:

  1. Soup represents an appetizer in case the menu doesn't provide hors-d'oeuvre. It acts as a stimulating meal.
  2. Soup clears the elementary canal and makes a smooth way for a heavy meal to flow. 

Soup are classified into two:

  1. Thin soup
  2. Thick soup

 

 

 

 

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