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SOUPS
SOUPIS A FOOD THATIS MADE BYCOMBININGINGREDIENTS SUCH
AS MEAT ANDVEGETABLES INSTOCK ORHOT/BOILING WATER,
UNTIL THE FLAVOR ISEXTRACTED, FORMINGA BROTH
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CLASSIFICATION
SOUPS
THIN THICK COLD NATIONAL
UNPASSED PASSED PUREE CREAM CHOWDERS BISQUES
BROTHS
BOULLLIONS
CONSOMMES
VELOUTES
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CLASSIFICATION
TRADITIONALLY, SOUPS ARECLASSIFIED INTO TWO BROADGROUPS: CLEAR SOUPSAND THICKSOUPS.
THE ESTABLISHED FRENCHCLASSIFICATIONS OF CLEAR SOUPS
ARE BOUILLONAND CONSOMM.
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CLASSIFICATION
THICK SOUPS ARE CLASSIFIED DEPENDINGUPON THE TYPE OF THICKENING AGENTUSED
PURESARE VEGETABLE SOUPS
THICKENED WITH STARCH. BISQUESARE MADE FROM PURED
SHELLFISH THICKENED WITH CREAM. CREAM SOUPS ARE THICKENED WITH WITH
EGGS, BUTTER AND CREAM. OTHERINGREDIENTS COMMONLY USED TOTHICKEN SOUPS AND BROTHS INCLUDERICE, FLOUR,GRAIN AND BCHAMEL SAUCE.
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CLASSIFICATION
CHOWDER:-SEAFOOD BASEDAMERICAN SOUP THICKEND WITHPOTATOES.
VELOUTSARE THICKENED WITHEGGS, BUTTER AND CREAM. OTHERINGREDIENTS COMMONLY USED TO
THICKEN SOUPS AND BROTHSINCLUDE RICE, FLOUR AND GRAIN.
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CONSOMMES
NAME
CONSOMMEBRUNOISE.
CONSOMMECRECY.
CONSOMME
JULIENNE. CONSOMME
CELESTINE.
GARNISH
SMALL CUBES OFVEGETABLES.
CUBES OFCARROTS.
JULIENNES OFVEGETABLES.
STRIPS OFTRUFFLESPANCAKE.
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CONSOMMES
NAME
CONSOMME XAVIER.
CONSOMME DORIA.
CONSOMME CARMEN
CONSOMME ROYAL.
GARNISH
THREADED EGG.
CHICKEN QUENELLS
AND CUCUMBERPELLETS.
JULLIENNES OFCAPSICUM,TOMATOAND BOILED RICE.
DICES OF SAVOURYEGG CUSTARD.
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BROTHS
BROTHIS A LIQUID IN WHICH BONES, MEAT, FISH,CEREAL GRAINS, OR VEGETABLES HAVE BEENSIMMERED AND STRAINED OUT.
SCOTCH BROTH:- A THICK SOUP MADE FROM BEEFOR MUTTON WITH VEGETABLES AND PEARLBARLEY.
PETIT MARMITE:-MADE FROM BEEF, CHICKEN,MARROW BONES AND VARIOUS VEGETABLESMADE AND SERVED IN A SMALL, COVEREDEARTHENWARE CASSEROLE.
POTAGE FERMIERE:-VEGETABLE BROTH MADE OFLEEKS,POTATOES,ONION AND TURNIPS.
CHICKEN BROTH. SOUP BONNE FEMME.
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PUREE SOUP
PUREE ST GERMAIN:- PUREE OF GREENSPLIT 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.
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CREAM SOUP
CRME DASPERGES:- CREAM OFASPARAGUS SOUP.
CRME DE CELERIS:-CREAM OFCELERY SOUP.
CRME DE VOLAILLE:-CREAM OFCHICKEN SOUP.
CRME DE POIS FRAIS:- CREAM OFPEAS SOUP.
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VELOUTES SOUP
VELOUTE DAME BLANCHE:- CHICKENVELOUTE GARNISH WITH CHICKEN ANDCREAM.
VELOUTE COMTESSE:-ASPARAGUSVELOUTE GARNISHED WTH SORREL,ASP
TIPS AND CREAM.
VELOUTE BORLEY:- FISH VELOUTE WITH
EGGYOLK AND CREAM. VELOUTE DORIA:- VELOUTE OF CUCUMBER
WITH EGGYOLK ANDCREAM.
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BISQUE SOUP
BISQUE DE CREVETTES:- SHRIMPBISQUE FINISHED WITH CREAM.
BISQUE D HOMARD:- LOBSTERBISQUE FINISHED WITH SAFFRONFLAVOURED MILK, BUTTER ANDCREAM.
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CHOWDER
CLAM CHOWDER:-AMERICAN CLAMSSOUPSWITH
CHOPPED ONIONS,PORK PEPPER,THYMEANDTHICKENED WITH
CRUSHEDBISCUITS.
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NATIONAL SOUPS
1. AVGOLEMONO:- AGREEK CHICKENSOUP WITH LEMONAND EGG.
2. COCK-A-LEEKIE:-LEEK AND POTATOSOUP MADE WITHCHICKEN STOCK,FROM SCOTLAND.
3. GOULASH:- A
HUNGARIAN SOUP OFBEEF, PAPRIKA ANDONION.
4. MINESTRONE:- - ANITALIAN VEGETABLE
SOUP.
http://images.google.co.in/imgres?imgurl=http://bp0.blogger.com/_UIXOn06Pz70/R880zhG1omI/AAAAAAAACEo/P7XcRNuL9Zs/s800/Avgolemono%2BSoup.jpg&imgrefurl=http://closetcooking.blogspot.com/2008/03/avgolemono-soup.html&h=375&w=500&sz=49&hl=en&start=1&sig2=JuNP_Q8NTbDL8xOIQehXiQ&um=1&tbnid=8pOaSW9Qot2kVM:&tbnh=98&tbnw=130&ei=pGqhSICeKJqKswLMw7D-Bw&prev=/images%3Fq%3DAVGOLEMONO%26um%3D1%26hl%3Den%26sa%3DN8/12/2019 soups-130326024325-phpapp02
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NATIONAL SOUPS
MULLIGATAWNY SOUP:- AN ANGLO-INDIAN CURRIED SOUP
VICHYSSOISE:- FRENCH COLD PURESOUP WITH POTATOES, LEEKS, ANDCREAM.
TURTLE SOUP:- BRITISH SOUP WITH
HERBS AND FLAVOURED WITHSHERRY OR MADEIRA.
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NATIONAL SOUPS
GAZPACHO:- COLD SPANISH SOUPMADE FROM UNCOOKED CUCMBER,TOMATOES,ONIONS,GREEN PEPPER
AND FLAVOURED WITH GARLIC. SOUPE A LOIGNON:- CONSOMME
GARNISHED WITH FRIED ONIONS
GRATINATED MELBA TOAST WITHPARMESAN CHEESE.
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SPECIAL SOUPS
BIRD'S NEST- A CHINESE SOUP ACTUALLYMADE FROM THE WHITE OR BLACK NESTSOF A SMALL ASIAN BIRD.
BOUILLABAISSE - A FRENCH SEAFOODSTEW MADE OF FISH, SHELLFISH, ONIONS,TOMATOES, WHITE WINE, OLIVE OIL,GARLIC, SAFFRON AND HERBS.
EGG DROP SOUP:-A SAVORY CHINESESOUP MADE FROM CRACKING EGGS INTO
BOILING WATER OR BROTH.
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SPECIAL SOUPS
BRUNSWICK STEW- A HEARTY SQUIRRELMEAT AND ONION STEW ORIGINATING INBRUNSWICK COUNTY, VIRGINIA, USA.
CIOPPINO- A RICH ITALIAN SEAFOOD STEWMADE WITH TOMATOES AND A VARIETY OFFISH AND SHELLFISH, USUALLY HIGHLY-SPICED.
COULIS- ORIGINALLY THIS TERMREFERRED TO THE JUICES FROM COOKED
MEATS. IT CAN ALSO BE A THICK PUREDSHELLFISH SOUP.
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SPECIAL SOUPS
MENUDO - A HEARTY, SPICY MEXICANSOUP MADE WITH TRIPE, CALF'S FEET,CHILES, HOMINY AND SEASONINGSREPUTED TO BE A GREAT HANGOVER
CURE. POSOLE - A MEXICAN THICK, HEARTY SOUP
MADE OF PORK OR CHICKEN MEAT ANDBROTH, HOMINY, ONION, GARLIC, DRIEDCHILES AND CILANTRO AND SERVED WITHCHOPPED LETTUCE, RADISHES, ONIONS,CHEESE AND CILANTRO AS OPTIONAL
ADDITIONS AT THE TABLE.
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SPECIAL SOUPS
BOUROU-BOUROU - A VEGETABLE & PASTASOUP FROM THE ISLAND OF EASTERISLAND, GREECE.
FAKI SOUPA- A GREEK LENTIL SOUP, WITH
CARROTS, OLIVE OIL, HERBS AND POSSIBLYTOMATO SAUCE OR VINEGAR. FUFU AND EGUSI SOUP- A TRADITIONAL
SOUP FROM NIGERIA MADE WITH
VEGETABLES, MEAT, FISH, AND BALLS OFGROUND MELON SEED .
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SPECIAL SOUPS
WATERZOOI- A BELGIAN FISH SOUP
UREK - A POLISH WHEAT SOUP WITHSAUSAGES OFTEN SERVED IN ABOWL MADE OF BREAD.
REVITHIA- A GREEK CHICKPEA SOUP
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FRUIT SOUPS
FRUIT SOUPS ARE SERVED HOT OR COLD.SOME LIKE NORWEGIAN 'FRUKTSUPPE'MAY BE SERVED HOT AND RELY ON DRIED
FRUIT SUCH AS RAISINS AND PRUNES ANDSO COULD BE MADE IN ANY SEASON.
FRUIT SOUPS MAY INCLUDE MILK, SWEETOR SAVOURY DUMPLINGS, SPICES, OR
ALCOHOLIC BEVERAGES LIKE BRANDY ORCHAMPAGNE.
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FRUIT SOUPS
COLD FRUIT SOUPS ARE MOST COMMON INSCANDINAVIAN, BALTIC AND EASTERN EUROPEANCUISINES WHILE HOT FRUIT SOUPS WITH MEATAPPEAR IN MIDDLE EASTERN, CENTRAL ASIAN
AND CHINESE CUISINES. WINTER MELON SOUP IS A CHINESE SOUP,
USUALLY WITH A CHICKEN STOCK BASE. OFTENINCLUDING OTHER VEGETABLES ANDMUSHROOMS.
ETROG A FRUIT SOUP MADE UP FROM THECITRON USED IN JEWISH RITUAL AT THE FEAST .
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DESSERT SOUPS
GINATAAN, FILIPINO SOUPMADE FROM COCONUTMILK, MILK, FRUITS ANDTAPIOCA PEARLS, SERVEDHOT OR COLD.
OSHIRUKO, A JAPANESEAZUKI BEAN SOUP
TONG SUI, A COLLECTIVETERM FOR CHINESE SWEETSOUPS.
CHILLED BLUEBERRYSOUP.
PEACH SOUP.
CHOCOLATE SOUP.
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SERVICE OF SOUP
SOUP MUST BE SERVED PIPING HOTIN SOUP BOWLS,SOUP PLATES OR INCONSOMME CUPS WITH AN
UNDERLINER. DESSERT SPOON IS PLACED FOR
CLEAR SOUP AND SOUP SPOON IS
PLACED FOR THICK SOUPS.