Soup is a solid food in the form of liquid which has been enhanced with flavors, taste and contain nutrients. it is prepared from solid food such as meat, poultry, sea foods, fish, vegetables and cereals which is served as a second course as a french classical menu but also served as a first course when "Hore d' oeuvers" (adab/appitizer) is not present. So, soup must be appealing and appetizing. Soups are served both cold and hot.
Soup is called in different languages:
Indian language: Shorba
Chinese language: Tong
Italian language: Zuppa
Thai language: Tom
French language: Pottage
Classification of soups:
1. Thin Soup
2. Thick Soup
1. Thin Soup: Soup which contains more amount of liquid content in it is Thin Soup. Thin Soup are of 3 kinds:
a. Clear Soup( Consomme): Clear soup is thin transparent soup clarified by means of addition of egg white and minc meat.
b. Bovillon Soup: Bovillon soup is clear soup which is garnished and cooked to increase their flavor. Vegetables are cut in small strips and pieces of meat are cooked until final stage of cooking.
c. Broth Soup: Broth soup is made from basic stock of beef, chicken or mutton which is garnished and thickened by brunoise vegetables, dice cut meat or chicken, rice, pearl barley etc.
2. Thick Soup: Thick soup is more thicker than thin soup by adding thickening agents. There are basically 5 kinds:
a. Cream Soup: Cream soup are thicken by Bechamel sauce & Veloute Sauce and finished with cream. Ex: Cream of Chicken Soup, Cream of Mushroom Soup.
b. Veloute Soup: Veloute soups are prepared by white stock and blond roux. This soup is finished with liaison of egg yolk and cream. Ex: Chicken Veloute, Fish Veloute.
c. Puree Soup: Puree soups are mashed or liquidize where the principle ingredients forms thickening agents. They are served with Croutons (Dice cut deep fried bread). Ex: Tomato puree soup.
d. Biscues Soup: Biscues Soup are made from shellfish, which are sauteed (fry) with mirepoix in butter flamed with brandy or white wine. Moisten with half fish stock and half white stock. Tomato & Tomato puree, Tomato paste are added together with bouquetgarni and rice or roux is used to thickened.
e. Chowder: Chowder is american originated soup with thick and heavy consistency of potato, onion and pieces of bacon with various seasoning and sea foods. It can be milk or tomato based. Ex: Clam Chowder, Sea Food Chowder, Oyster Chowder.
Soup is called in different languages:
Indian language: Shorba
Chinese language: Tong
Italian language: Zuppa
Thai language: Tom
French language: Pottage
Classification of soups:
1. Thin Soup
2. Thick Soup
1. Thin Soup: Soup which contains more amount of liquid content in it is Thin Soup. Thin Soup are of 3 kinds:
a. Clear Soup( Consomme): Clear soup is thin transparent soup clarified by means of addition of egg white and minc meat.
b. Bovillon Soup: Bovillon soup is clear soup which is garnished and cooked to increase their flavor. Vegetables are cut in small strips and pieces of meat are cooked until final stage of cooking.
c. Broth Soup: Broth soup is made from basic stock of beef, chicken or mutton which is garnished and thickened by brunoise vegetables, dice cut meat or chicken, rice, pearl barley etc.
2. Thick Soup: Thick soup is more thicker than thin soup by adding thickening agents. There are basically 5 kinds:
a. Cream Soup: Cream soup are thicken by Bechamel sauce & Veloute Sauce and finished with cream. Ex: Cream of Chicken Soup, Cream of Mushroom Soup.
b. Veloute Soup: Veloute soups are prepared by white stock and blond roux. This soup is finished with liaison of egg yolk and cream. Ex: Chicken Veloute, Fish Veloute.
c. Puree Soup: Puree soups are mashed or liquidize where the principle ingredients forms thickening agents. They are served with Croutons (Dice cut deep fried bread). Ex: Tomato puree soup.
d. Biscues Soup: Biscues Soup are made from shellfish, which are sauteed (fry) with mirepoix in butter flamed with brandy or white wine. Moisten with half fish stock and half white stock. Tomato & Tomato puree, Tomato paste are added together with bouquetgarni and rice or roux is used to thickened.
e. Chowder: Chowder is american originated soup with thick and heavy consistency of potato, onion and pieces of bacon with various seasoning and sea foods. It can be milk or tomato based. Ex: Clam Chowder, Sea Food Chowder, Oyster Chowder.
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