2. Terminology Soup: liquid food served in a bowl.
Clear Soup: very clear, richly flavored liquid.
Hearty Soup: thickened broth with ingredients (pureed or left whole).
Specialty Soup: soup specific to a region or ethnicity.

3. Terminology cont.
Crouton: small cube of bread toasted or fried used as garnish.
Viscosity: the level of liquid consistency (thick, thin, etc.).

4. Types of Soup Clear Thick Specialty
Most all soups fit easily into these three categories. Later today you will be looking through some recipes and determining their category.

5. Clear 1. Made from stock or broth. 2. Not thickened.
3. Stock or broth is made from simmering meat, vegetables and seasonings.
4. Consommé.
Flavors here are built from the ground up. Cooking bones and vegetables on the bottom of the pan add depth of flavor. Consommé is a very concentrated broth with no ingredient pieces in it. It often starts a meal.

6. Thick – includes a thickening agent (roux, cream)
1. Puree soup - thickened by puree of main ingredients course texture.
2. Cream soup – smooth and thick
- made thick with cream and/or puree, can have small pieces of an ingredient
An example of a pureed soup is navy bean. Sometimes this particular soup isn’t pureed completely and some whole beans remain. An example of cream soup is cream of broccoli. These soups often have small pieces of an important ingredient.

7. Specialty 1. Bisques – made from shellfish/cream
2. Cold – cooked or uncooked; then chilled.
(such as Gazpacho)
3. Chowder – fish, shellfish and veggies.
- usually has potatoes –thicker than a cream soup but not pureed
Bisques usually have no vegetable pieces. Cold soups often have thickeners such as yogurt, cream or fruit pieces.

8. Making Clear Soup 1. Start with vegetables in bottom of pan and sweat.
2. De-glaze with stock or broth.
3. Skim if necessary.
4. Season.
5. Cut any ingredients that will be left in soup to uniform size.
6. Time rice or pasta so it will finish cooking at the end of the simmering time
7. Storing – cool, remove excess fat from top, refrigerate.
Step one should be a low enough temp. that veggies don’t brown, that’s sauté, not sweat. Any reheating needs to be done in batches and gently.

9. Making Thick Soup, Puree
A. Puree
1. Sweat vegetables in fat.
2. Add stock/broth.
3. Add starchy vegetables.
4. Simmer until vegetables are just cooked.
5. Puree.
6. Simmer again.
7. Adjust thickness.
8. Season.
Adjusting thickness involves adding more thickening agent or more liquid if it is already too thick.

10. Making Thick Soup, Cream
B. Cream
1. Sweat veggies.
2. Add thickening agent.
3. Add hot stock or milk.
4. Simmer.
5. Add additional soft vegetables
6. Skim fat.
7. Puree until very smooth.
8. Add hot cream to finish.
Vegetables should only be cooked until just soft. Remember to always adjust seasoning at the end.

11. Making Thick Soup, Bisque and Chowder
C. Bisques & Chowders
Similar to the other preparations, depending on the ingredients.
D. Storing Thick Soups
1. Cool and refrigerate before adding milk or cream.
2. Heat (on low) only what will be served as the soup will thicken each time it is heated.
Soups should always be served with a garnish or accompaniment like bread or crackers

12. What are the correct categories for the following soups?
1. Gazpacho
2. Cream of Celery
3. Chicken Noodle

13. ANSWERS What are the correct categories for the following soups?
1. Gazpacho-Specialty
2. Cream of Celery-Hearty
3. Chicken Noodle-Clear

14. Safe Food Handling

19. Both of these are Tomato Basil Cream Soup