1. Soups

2. Types of Soups
Clear or unthickened soups
Thick soups
Specialty soups

3. Clear Soups Made from clear stock or broth Not thick
Vegetable and may include meat; one of the easiest to prepare
Consommé – concentrated, clear soup made from a rich broth

4. Thick Soups Not clear or transparent
Include thickening agent such as roux, milk, cream, or puree
Cream of chicken. Cream of mushroom
Puree soups - can be main course
Thickened by grinding the soup’s mail ingredient; split pea, navy bean, butternut squash
Cream soups
Velvety-smooth thick soups; cook vegetables sometimes pureed

5. Specialty Soups Specific region or special ingredients or techniques
Bisques
Made from shellfish and cream called bisques
Cold soups
Cooked or uncooked and chilled; yogurts, cream, or pureed fruit thickening agent
Chowders
Fish, seafood, or vegetables; contain potatoes and milk
International soups
Linked to different nations or cultures; Borscht beer soup from Russia and gazpacho cold Spanish soup; French onion

6. Making Clear Soups Made primarily from broth
More flavor than stock; flavored from meat not just bone
1. simmer or brown meats and sweat vegetables
2. add simmering stock to vegetables
3.Continue to simmer the soup
4.Skim off impurities and fats as they rise to the surface
5. season the soup to taste before serving
Sweat –in fat over low heat to release moisture

7. Terms Clarify – remove particles as they float to the top
Marmite- stockpot
Chinois- fine, cone-shaped strainer
Vichyssoise – cold version of potato-leek soup

8. Varieties Locate a recipe for; Consommé Vegetable soups Puree soup
Cream soup
Bisques
Chowder
Cold soups
Uncooked soup

9. Garnish