2BrothsThese are soups made using the appropriate stock and vegetables.These soups have a high proportion of ingredients to stock (50 : 50) and are hearty filling food.Must use a very well flavoured stock as base.Ingredients must be neatly prepared, can’t hide any mistakes!
3Can be lightly thickened with own ingredients, ie; barley, rice or pasta Examples;MinestroneScotch brothCock a LeekieCultivateurPaysanne
4Puree Soups Composed of a single basic ingredient i.e. Single vegetable, combination of vegetable or Single item of poultry, game, meat or fishSupported by a thickening agent which could be :Rice for puree of poultry, fish and certain vegPotatoes, Root Vegetables, Pumpkins
5Liquids Generally; White bouillon Also milk 2 LTRS of liquid to 1 litre of actual puree
6Examples of Puree Soups Potage St Germain – Green pea soupPotage Crecy – Carrot SoupPotage Parmentier – Leek and Potato SoupPotage Egyptienne – Yellow pea soup
7Thick Soups – Potages Lié These soups come in several forms, there are the unpassed types, such as Broths and PotagesThese soups are made by cooking various types of meat and vegetables in stockThe thickening coming from either cereals or a farinaceous component.
8Cream SoupAre soups that are made from stocks and cooking liquors that can not thicken themselves without a thickening agent they are often thickened with flour and always finished with cream and/or milk.A puree soup that has been finished with cream is referred to as a cream soup.
9Alternative method for Cream soups. Make a roux (45g butter, 45g flour)Use infused milk (500ml) to make a thick Bechamel, pass and reboil.Add cooked pureed and passed ingredient (500g) to Bechamel, add cream (100ml) season and garnish.
10Velouté soups.A thick soup made from white stock and a roux, finished with a liaison of egg yolks and cream.
11Examples Of Velouté and Cream Soups Velouté Doria – Cucumber SoupVelouté Agnès Sorrel – Chicken, Mushroom and Tongue SoupCrème Dubarry – Cauliflower SoupCrème de Champignons – Mushroom SoupCrème de Tomate – Tomato Soup
12Thickened Passed Soups These soups usually are comprised of a roux base, or farinaceous base to act as the thickener to suspend the liquidised ingredients, they can be divided into;PureeCreamVeloutéBisquesBrown Soups
13Tradition garnishes Croutons or fried bread for veg purees Small dice of poultry or game – meat soupSmall dice of the cooked Fish – fish based !All puree soups are to be liquidised and finished last minute with 100g butter per 1 litre of soup
14Consommé- Clear Soups Consommés are Soups made from clarified stocks The base stock should be very strong, as these soups should be well flavouredAfter clarification, these soups should be crystal clearGarnishes can be used, or the consommé can be chilled to set it, chopped and served cold
15Basic Recipe-Clarification 500g Minced Shin of BeefSalt4 x Egg whitesCold white or brown beef stockCarrot, onion, celery, leek finely choppedBouquet GarniPeppercorns
17Consommé examplesRoyale – Flavoured egg custards (Half egg, Half cream)Brunoise – Carrot turnip, white of leek, celery, onion, petit pois & French green bean cut into squares, pluche of chervilCarmen – Pimento & tomato pureeBelle Fermière – julienne of cabbage, diamonds of French beansBellini – semolina gnocchiDianne – Game flavoured consommé, quenelles of pheasant forcemeat Brunoise of celery & pearl barleyCelestine – Rounds of pancake layered with chicken forcemeat & truffleMadrilène - Chicken flavoured with tomato, celery & red pimento (served hot or cold)
19Bisques Bisques are thickened soups made from shellfish The thickening agent in these soups’ is riceShrimp, Prawns, Crab and Lobster are all used to make these soupsThese Crustacea should always be used live when making these soupsTheir shells are used as a great deal of flavour is contained in them.
20Bisques – Cont.When cooked the entire mass is liquidised and then passed.A powerful liquidiser is requiredYou may wish to remove the hard claw and carapace shells before processing to limit the amount of “chalkiness” in the finished soupCream is used to finish the soup for service
21Some examples of Bisques Bisque de Crevettes – Shrimp BisqueBisque de Crabe – Crab BisqueBisque de Homard – Lobster Bisque
22Foreign Soups, Potage Etranger These are soups which have no classification.Gazpacho, Mulligatawny
23Cold Soups These are a good addition to any chefs repertoire These are refreshing alternatives to hot soups in the summer monthsJellied ConsommesCold Veloutes and Cream soupsAppropriate garnishHygiene considerationsExamples : Vichyssoise, Gazpacho
24Brown SoupsThis classification is of soups that are peculiar to EnglandThey are brown thickened soupsThe brown colour is usually from gravy browningExamples;Brown WindsorThick Oxtail Soup