Soups

• Soups

  Soup is usually defined as liquid food cooked

  by simmering meat, fish, poultry, or vegetables.

  It is typically served hot or warm.
• Clear Soups

  Are soups that are made

  from broth or stock that is

  clear and light. This type of

  soup does not contain solid

  ingredients like vegetables or

  meat.
• 1. Broth

  It is a flavorful liquid that is cooked by

  simmering meat. Vegetables can be added

  when cooking broth. A broth can be consumed

  as it is, or it can be used as a base
• 1. 2. Consomme

  It is a very concentrated soup that is

  prized for its clarity. Consomme is a

  French word that means “concentrated”

  or “completed”
• 1. 3. Vegetable Soup

  It is a soup made from seasoned broth

  and vegetables. Starches like pasta and

  grains can also be added to the soup.
• Thickened Soups

  Thick soups are soups that are

  thickened using flour, cornstarch, cream,

  vegetables and other ingredients.

  Depending on how you thicken a soup,

  you can get different textures and

  flavors.
• 1. Cream Soup

  It is a soup thickened with any of the

  following thickening agents such as

  roux, liaison, or other starches.
• 2. Puree

  It is a soup made from pureeing or

  crushing one or more of its

  ingredients.
• 3. Bisque

  It is a soup made from shellfish like

  shrimp and lobster.
• 4. Chowder

  It is heart soup usually made from fish,

  shellfish, and vegetables. The ingredients

  are chunky, and the liquid part of the soup is

  on the thick side.
• Dessert Soups

  These are soups that are

  sweet and may be served

  hot or cold.
• Fruit Soups

  These can be served hot

  or cold depending on the

  recipe where dried fruits

  are used like raisins and

  prunes.
• Sinigang A famous soup in the Philippines. It is made from tamarind with

  kangkong tops or string beans using pork stock.
• Bulalo • A beef soup comprised of shank with

  bone marrow still inside the bone.

  • Bulalo is considered to be one of the

  most favorite main dishes in the

  Philippines.

  • Some of the famous “Bulalohan” can

  be found in Tagaytay City (Cavite)

  and Sto. Tomas (Batangas).

  Commercial restaurants also include

  Bulalo in their menu.
• Lomi •Lomi or Pancit Lomi is a type of noodle

  soup dish that makes use of thick egg

  noodles.

  •This dish originated from the Chinese dish

  “Lor Mee” which is nearly similar in

  ingredients and preparation.

  •In Batangas, this dish is nearly as popular

  as the Chicken Mami and is also

  rampantly sold in eateries (called Lomi

  haus or lomihan)
• Miso Soup • The base of traditional miso soup is a

  simple combination of dashi and miso.

  • Dashi is a basic Japanese seafood

  stock, & Miso is a fermented paste

  created from a mixture of soybeans, sea

  salt and rice koji.

  • The paste is commonly used in

  Japanese soups, marinades, glazes and

  condiments. Other ingredients, such as

  tofu, vegetables and seaweed, can be

  added, too.
• Wanton A chicken, beef and spinach soup

  from China. Minced meat is placed

  inside a wrapper called wanton. It is

  mixed with spinach leaves, pechay

  leaves, and sometimes shrimp.
• Watercress Soup is a soup prepared using

  the leaf vegetable watercress as a primary

  ingredient.

  Watercress soup can be prepared as a

  puréed soup by mixing the ingredients in a

  food processor.

  It can be served hot or cold, and may be

  garnished with crème fraîche, shaved

  Parmesan cheese, drizzled olive oil and

  watercress leaves.