1. Soups
Catering 20.3

2. Types of soups
1. Clear: Made from clear stock or broth. Clear soups are not thickened.
-Chicken Noodle

3. 2. Thick:
A soup that is not clear or transparent. Thick soups include a thickening agent, such as roux; cream; or a vegetable purée.
Cream of mushroom

4. 3. Specialty:
A soup that highlights a specific region, or reflects, or shows, the use of special ingredients or techniques.
Clam Chowder

5. Clear soups 1. Vegetable soup: Meat based stock is usually used
2. Consumme: A concentrated, clear soup made from a rich broth.

6. Thick Soups Includes a thickening agent such as roux or cream.
Puree soups: Thickened by grinding the soups main ingredient in a food processor or blender.
Tomato
Sweet potato
Squash
Cream soups: Smooth thick soup made with cream as a thickener.
Baked Potato

7. Types of Soup Specialty soups include: bisques chowders cold soups
A specialty soup that is usually made from shellfish and contains cream.
chowder
A specialty soup made from fish, seafood, or vegetables.

8. Types of Soup Specialty soups include: bisques chowders cold soups
A specialty soup that may be cooked or uncooked and then chilled.

9. International Soups Linked to different cultures
An example would be egg drop soup.

10. Presenting Soups
1. The portion should be 6-8oz for an appetizer and oz for a main course
2. The bowl should be warm for hot soup and cold for cold soup
3. Make sure the soup itself is the correct temperature.
4. The size and type of cup or bowl is determined by the type of soup.
5. It is also determined by when the meal is going to be served.