SoupsCatering 20.3

Types of soups

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

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

3. Specialty: • A soup that highlights a specific region, or reflects, or shows,

the use of special ingredients or techniques.• Clam Chowder

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

broth.

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

• Specialty soups include:

• bisques• chowders• cold soups

Types of Soup

chowderA specialty soup made from fish, seafood, or vegetables.

bisqueA specialty soup that is usually made from shellfish and contains cream.

• Specialty soups include:

• bisques • chowders • cold soups

Types of Soup

cold soupA specialty soup that may be cooked or uncooked and then chilled.

International Soups• Linked to different cultures

• An example would be egg drop soup.

Presenting Soups• 1. The portion should be 6-8oz for an appetizer and 10-12 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.