Soups

• Soup - is a food that is made by combining ingredients such as meat and vegetables in stock or hot/boiling water, until the flavor is extracted, forming a broth.
• Traditionally, soups are classified into two broad groups: clear soups and thick soups.
• The established French classifications of clear soups are bouillon and consommé.
• Thick soups are classified depending upon the type of thickening agent used.
• Purées are vegetable soups thickened with starch.
• Bisques are made from puréed shellfish thickened with cream.
• Cream soups are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, grain, and bechamel sauce.
• • Chowder: - Seafood-based American soup thickened with potatoes.
• Veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, and grain.
• Consomme Brunoise.
• Consommes

  • Consomme Brunoise.
  • Consomme Crecy
  • Consomme Julienne
  • Consomme Celestine
  • Consomme Xavier
  • Consomme Doria
  • Consomme Carmen
  • Consomme Royal
• Consomme Brunoise. - Small cubes of vegetables.
• Consomme Crecy. - Cubes of carrots.
• Consomme Julienne. - Juliennes of vegetables.
• Consomme Celestine. - Strips of truffles pancake
• Dessert Soups

  • Ginataan
  • Oshiruko
  • Tong Sui
  • Chilled Blueberry Soup.
  • Peach Soup.
  • Chocolate Soup.
• Ginataan, Filipino soup made from coconut milk, milk, fruits, and tapioca pearls, served hot or cold.
• Oshiruko, a Japanese azuki bean soup
• Tong Sui, a collective term for Chinese sweet soups.
• Consomme Xavier. - Threaded egg.
• Consomme Doria. - Chicken quenelles and cucumber pellets.
• Consomme Carmen - Juliennes of capsicum, tomato, and boiled rice.
• Consomme Royal. - Dices of savory egg custard.
• Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out.
• Scotch Broth: - A thick soup made from beef or mutton with vegetables and pearl barley.
• Petit Marmite: - Made from beef, chicken, marrow bones, and various vegetables made and served in a small, covered earthenware casserole.
• Potage Fermiere: - Vegetable broth made of leeks, potatoes, onion, and turnips.
• Broth:

  • Scotch Broth
  • Petit Marmite
  • Potage Fermiere
  • Chicken Broth.
  • Soup Bonne Femme.
• Puree Soup

  • Puree St Germain
  • Potage Bretonne
  • Puree Egyptienne
  • Potage Parmentier
  • Potage Freneuse
• Puree St Germain: - Puree of green
split pea soup.
• Potage Bretonne: Puree of haricot
bean soup.
• Puree Egyptienne: - Puree of yellow
split pea soup.
• Potage Parmentier: - Puree of potato
and leek soup.
• Potage Freneuse: - Puree of turnip soup.
• Cream Soup

  • Crème d'Asperges
  • Crème de Celeris
  • Creme de Volaille
  • Crème de Pois Frais
• Crème d'Asperges: - Cream of
asparagus soup.
• Crème de Celeris: - Cream of
celery soup.
• Creme de Volaille: - Cream of chicken soup.
• Crème de Pois Frais: - Cream of
peas soup.
• Bisque Soup

  • Bisque de Crevettes:
  • Bisque d'Homard