1. Unit Objectives Students will be able to:
list different categories of soups.
identify principles of soup production.
understand concepts of various thickening agents.
prepare different types of soups.

2. Soup

3. Soup
A liquid, savory food commonly made with meat, poultry, fish, or vegetable stock as its base.
Soups can be served either hot or cold
Specialty soups have their own set of principles.

4. Soups Wide variety of ingredients, seasonings, and garnishes
World’s finest ingredients or leftovers can be used to make quality soup
If you use leftovers, follow strict sanitation principles
The quality of a soup is determined by its ingredients, flavor, appearance, and texture

5. Types of Soups Clear soups and Broths Thick Soups
Cream soups
Purée soups
Other Soups (Specialty)
Bisque and Chowders
Cold soups

6. Broth Based Soups
Broth- A flavorful liquid obtained from the long simmering of meats and/or vegetables.
Vegetables:
Complement one another
Visually attractive
Add when appropriate
Cook grain/pasta separately.
Discuss concept of garnish and pasta or grains adding heartiness to product.
Starch in grain/pasta/starchy food (potato), can be added earlier to add body to the soup

7. Broth Based Soup Production
Sauté, sweat or simmer the ingredients.
Add broth or stock.
Add seasonings.
Continue to simmer until the desired flavor is achieved – skim as needed
Adjust seasonings.

8. Thick Soup- Cream Any soup with the addition of cream/milk Variations:
Veloute finished with heavy cream.
Béchamel based soups.

9. Thick Soup- Puree Puree Used as a thickener
Finely chopped/mashed ingredients
Used as a thickener
Usually done toward the end of cooking
Distinct impact on texture
Sometimes ½ of garnish not pureed for desired texture
Soup can be finished with cream (vegetable)

10. Specialty Soups
Special ingredients or techniques that reflect regional cuisine.
Bisque – traditionally, thick soups made from shellfish and thickened with cooked rice.
Chowder - Typically contain potatoes, milk, pork or bacon fat, onions, celery and often shellfish, fish or vegetables.

11. Specialty Soups
Borscht
Seafood Gumbo

12. Garnishing Soups
The word garnish has two meanings when applied to soups:
Food added to soups as a decoration
Foods that serve as decorations but also as critical components of the final product in