{"id":628,"date":"2020-01-18T10:56:17","date_gmt":"2020-01-18T10:56:17","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=628"},"modified":"2022-04-20T10:28:58","modified_gmt":"2022-04-20T09:28:58","slug":"elementor-628","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/elementor-628\/","title":{"rendered":"SOUP AND ITS CLASSIFICATION"},"content":{"rendered":"\t\t
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SOUP<\/strong><\/span><\/h1>

\u00a0<\/strong>DEFINITION OF SOUP<\/strong><\/span><\/p>

\u00a0<\/strong>Soup is a liquid or semi liquid mixture of vegetables and non veg items such as meat, sea food, poultry and herbs and spices. These ingredients give a unique flavor, taste and aroma to build a perfect soup.<\/span><\/span><\/p>

\u00a0<\/p>

There are various soup categories which are mentioned below:<\/span><\/p>

\u00a0<\/strong><\/span><\/p>

Broths<\/strong><\/span><\/p>

The term broth and bouillon can be used interchangeably. Broths are among the simplest soups to prepare. Normally, their flavor comes from long-simmering of a variety of ingredients together in one pot. An assortment of separately cooked foods may be added at various times during the cooking requirements of the individual items. All the ingredients should finish cooking at the same time.<\/span><\/p>

Consomme<\/strong><\/span><\/p>

This is concentrated, a thin, clear soup made from meat, poultry or fish. The word has the same origin as consummate, meaning to bring to completion or perfection. A consomm\u00e9 is cooked long enough for most of the ingredients to be extracted into the liquid. In the most general sense, consomm\u00e9 is a meat, poultry or fish stock, which has gone through a special clarification process, served hot or cold.<\/span><\/p>

Purees<\/strong><\/span><\/p>

They are slightly thicker than cream soups & are somewhat coarser in texture. They are normally based on dried peas, lentils or starchy vegetables, such as potatoes & carrots.<\/span><\/p>

Cream Soups<\/strong><\/span><\/p>

Cream soups are based on b\u00e9chamel sauces.<\/span><\/p>

Chowders<\/strong><\/span><\/p>

Thick soup resembling a stew made with meat or fish and vegetables, often flavored with cheese.<\/span><\/p>

Bisque<\/strong><\/span><\/p>

These are traditionally based on such crustaceans such as shrimp, lobster & crayfish. These share characteristics with both purees & cream soups.<\/span><\/p>

Veloute<\/strong><\/span><\/p>

A veloute is based on a light veloute sauce, a sauce thickened with roux & finished with a liaison of egg yolk & cream.<\/span><\/p>

Vegetable Soups<\/strong><\/span><\/p>

Any soup containing one or more vegetables, cut in dice, brunoise, julienne, chiffonade or paysanne and eaten with the liquid they have flavored, is classified as vegetable soup or potage.<\/span><\/p>

Cold Soups<\/strong><\/span><\/p>

This is a special category because this grouping of soups is served differently<\/span>
from any other: Well chilled, in chilled cups or bowls. The popularity of cold<\/span>
soup has recently increased. Many soups that are prepared to be a hot soup can<\/span>
be changed into a cold soup by simply chilling them well and making minor<\/span>
alterations to the structure and flavor. For instance, many purees can be served<\/span>
chilled if they are made with little or no butter and thinned with cream after<\/span>
chilling.<\/span><\/p>

International Soups<\/strong><\/span><\/p>