SOUP
Soup is a food that is made by combining ingredient such as meat and vegetable in stock or hot/boiling water , until the flavor is extracted , forming a broth
NATIONAL SOUP
MULLIGATAWNY SOUP : An Anglo- is Indian curried soup
VICHYSSOISE : French cold puree soup with added potatoes , leeks and cream
TURTLE SOUP : British soup with herbs and flavored with sherry or madeira
DESSERT SOUPS
Ginataan , filipino soup made from coconut milk , fruit and tapioca
pearls ,served hot or cold.
Oshiruko , A Japanese azuki bean soup
Tong sui a collective term as for Chinese sweet soups.
chilled blueberry soup.
chocolate soup.
THICK SOUP
CREAM SOUP ( Roux-Based ) : Main ingredient simmered in white stock , a thin veloute or bechamel and then pureed and strained .
PUREE SOUP ( Starch - based ) :
Starchy vegetable or legumes are cooked in stock or broth and some or all of the ingredient is pureed .
Pureed soup are coarser and generally not strained .
CLEAR SOUP
Broth -a broth is defined by as a soup in which there are soild pieces of meat or fish ,along with some vegetable ,rice ,barley or pulses .....SCOTCH BROTH- mutton , barley and various vegetable
Consommes - is a type of clear soup which is made from richly flavored stock or bouillon that has been clarified usually through a fining process and add the egg protein .
MINESTRONE SOUP
Minestrone soup is orgine from itlayin soup is a popular thick soup recipe with beans , vegetable and chesse . It is a combination of tomato puree , ginger , water and milk with addition of cabbage , macroni , salt and pepper .Minestrone soup is mostly relished with crackers or a few piece of garlic bread .
NUTRITION - WISE ;
1 cup of misestrone soup contain 82 Kcal and 3gm of fat .
CLASSIFICATION OF SOUP
CLEAR SOUPS : are all the based on clear , unthicken broth or stock .
a. broth or bouillon - clear soup without solid ingr.
b. Vegetable soup - clear , seasoned stock with veg , meat and starches and etc .
c. Consomme - rich , flovorful stock or broth that has been clarified by adding eggwhite
UNDERSTANDING SOUP
Classification of soup
Clear soup are all based on a clear , un -thickened broth or stock
Broth and bouillon
Simple , clear soup without solid ingredient
vegetable soup : a clear , seasoned stock or broth with the addition of one more vegetable .
and , sometime , meat or poultry product and starches .
Comsom'e : a rich flavorful stock or broth that has been clarified to make it perfectly clear and transparent soup .
soup service :
serve cold soup cold at the temperture 41F often served in an iced bowl with an iced spoon
serve hot soup hot near boiling 210 f is ideas .
broths :
A broth is a stocked based and soup , which is not thickened .
It is served un - passed and garnished with chopped herbs , vegetable or meats
For example:- Minestrone , scotch broth etc.
SOME OF THE INTERNATIONAL SOUP AND THEIR ORGINE
S.NO NAME OF THE SOUP ORGIN
1. Minestrone Italy
2. Green turtle soup England
3. French onion soup France
4. Pettite marmite France
5. Scotch broth Scotland
6. Cock-a-leekia Scotland
7. Mulligatawny India ( south)
8. Borscht polonaise Poland
9. Olla - podrida Spain
10. Gazpacho ( cold soup) Spain
11. Manhattan clam chowder America
12. Hoche - pot flamande Belgium
13. Camaro Brazil
14. Leberknoedel Germany
15. Paprika Hungary
16. Bouillabaisse France
BROTH SOUP GARNISHES AND FLOVOR PROFILE
Soup Vegetable Stock/Broth Herbs and spices Garnishes
Borscht onions,celery , carrots Beef ,duck. Marjoram ,garlic. Fresh dill
parsnips , cabbage, beets yogurt, beef shank, duck.
French Onion,leeks,red onion. Combination of Parsley ,bay ,thyme, Sherry ,cheese
Onion beef and chicken. peppercorns. crouton.
Tortilla Onion, tomatoes. Chicken Epazote , garlic , dried Fried tortilla
Soup chilies(pasilla) strips ,avocado ,
queso fresco,
chicken.
Hearty Onion , celery , carrots , Beef Parsley ,bay ,thyme, Beef , barley,
Beef tomatoes. peppercorns. noodles, rice.
Broth
Hearty Onion , celery, carrots. Vegetable parsley ,bay, thyme, Tomatoes ,
Vegetable peppercorns. Summer
Broth Squash , Zucchini,
Cooked legume,
hearty greens
Hearty Onion , celery , carrots. Chicken Parsley ,bay ,thyme, Chicken ,rice,
Chicken peppercorn. noodles.
INTERNATIONAL SOUP
These again do not from a separate classification as they represent the region of origin . For example , green turtle soup from England , French onions soup from France and mulligatawny from Indian.
Gazpacho - Spain
Mulligatawny- Sri lanka
Chicken leekie - Scotland
Clam chowder - U.S.A
Bortsch - Russia
Beer soup - Germany
French onions soup - France
Minestrone - Italian