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Classification of Soups

henry spence

on 4 September 2013

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Transcript of Soups

Escoffier once said 'of all the items on the menu, soup is that which exacts the most delicate perfection & strictest attention'
Standard Soups
As a lunch dish or a meal in itself, soup is likely to be thick, filling and served in large portions.
as a first course it should be light & delicate in order to stimulate the palate.
A standard dinner portion is 200-250 mls
Most soups are served hot, but in summer, cold soups make an interesting change.
A soup containing crustacea, traditionally thickened with rice but roux are often used
A soup consisting of a well flavoured stock, containing diced ingredients such as vegetables, meat, fish & cereals.
A soup containing shellfish. Traditionally thickened with water crackers, but today is often thickened with a beurre manie
A thin clarified soup made from well-flavoured stock.
A soup containing cream or a roux based sauce such as a bechamel or veloute.
A soup thickened by blending it's main ingredients.
broth and consomme
puree, Cream, Bisque & Chowder
soups are an ideal enviroment for food-poisioning bacteria because of the stock, cereals and protiens used to make them.
hot soup can only be held for a maximum of 2 hours at room temperature.
Hot soup should be held above 65C but preferably above 75C
Soup which is to be stored must be cooled quickly, covered, dated & refrigerated.
Soups may usually be stored in the refrigerator for 1-3 days.
Many soups freeze well and can be stored for up to 1 month.
It is best to re-heat soup by bring it back to boiling point. Those containing cream & egg yolks should be heated to at least 75C
Crayfish Bisque
Miso shuri
Lamb Broth
Origin: Mediterranean / France
Origin: Malaysia
Origin: Japan
Origin: Peasant origins from all cultures.
Origin: Italy
Origin: France
Origin: Southern Spain
Origin: France
Origin: France
Full transcript