TLE (L2)

• Soup

  ￫ It is an essential and nutritious part of our diet. It can be a part of a meal or a meal in itself when served with some crusty bread and salad.
• Classification of Soups

  Clear Soups, Thick Soups
• Clear Soups

  ￫ These soups are all based on a clear, unthickened broth or stock. They may be served plain or garnished with a variety of vegetables and meats.
• Types of Clear soups

  Broth and bouillon, Vegetable soup, Consommé, Julienne soup
• Consommé

  ￫ It is a rich flavorful stock or broth that has been clarified to make the end product perfectly clear and transparent.
• Vegetable soup

  ￫ It is a clear, seasoned stock or broth with the addition of one or more vegetables.
• Julienne soup

  ￫ This is a delicately flavored soup containing shredded vegetables and is aptly named after the French word, “Julienne,” meaning a particular way of cutting the vegetables.
• Julienne

  ￫ A French word meaning a particular way of cutting the vegetables.
• Thick Soups

  ￫ Are opaque rather than transparent. It is thickened by adding a thickening agent, pureeing one or more ingredients.
• Cream Soup

  ￫ These are thickened with any of the following: mixture of flour and butter, added milk or cream (roux, beurre manie, liaison).
• Purées

  ￫ These are soup that are naturally thickened by the puréeing one or more of their ingredients. However, they are not as smooth and creamy as cream soups.
• Bisques

  ￫ These are thickened soup made from shellfish. They are usually prepared like cream soups and are almost always finished with cream.
• Chowders

  ￫ These are hearty American soups made from fish, shellfish, and/or vegetables. They usually contain milk and potatoes.
• Potage

  ￫ This is a term sometimes associated with certain thick, hearty soups, but it is actually a general for soup.
• A clear soup is called potage in french.
• Specialty and national soups

  ￫ This is a catch-all-category that includes soups that do not fit well into the main categories and soups that are native to particular countries or regions.