1. Soups

2. Objectives: Definition of soup Two main types of soups
Market forms of soups
Nutritional values of soups
Soup serving methods
Soup garnishes

3. Introduction:
Soups are served all over the world, and they are wonderful time-savers and appetite satisfiers.
Soup is a food that is made by combining ingredients such as meat and vegetables in stock or hot/boiling water, until the flavor is extracted, forming a broth.
Soup may be served as an appetizer, to stimulate the appetite, or it may be served as the main dish of the meal.
A hot soup must be served piping hot
A cold soup must be served icy cold
There are two main types of soups:
Clear soups (ex.: broths)
Thick soups (ex.: cream soups)

4. There are two main types of clear (stock) soups:
Soups made from meat stock. Meat stock is a broth made by cooking meat with water and it requires long, slow cooking. Beef, veal, lamb or chicken can be cooked separately or in combinations.
Bouillon is a clear soup made from lean beef.
Consommé is a clear soup made from two or three kinds of meat (beef-veal-chicken)

5. There are two main types of thick (cream) soups:
Cream Soups: Soups made without meat stock and replaced with milk or cream. The base is a white sauce made by combining thin white sauce with cooked, mashed or strained vegetable, fish or meat pulp.
Bisques are cream soups made with thin white sauce, with fish or vegetable stock added.
Chowders are cream soups with pieces of different vegetables, fish, and/or potatoes.

6. Market forms of soups: Canned soups Dried soups Frozen soups
Concentrated soups

7. Food Nutritional Value
Clear soups are made from stock and have little food value.
Made up of water, flavored with meat extracts & seasonings.
These soups are served at the beginning of the meal to stimulate the appetite, or in the invalid’s diet to provide some nourishment in a form which is easily digested.
Thick or Cream soups are made from milk or cream and
contain all of the food nutrients:
- Proteins and vitamins from the milk.
- Minerals and vitamins from the vegetables.
- Carbohydrates from the thickening agent.
- Fat from the fat used in the white sauce.
These are practically all of the body’s requirements in one dish. They fill you up. The food value of soup is also increased by the crackers and bread served with it.

8. Soup Serving Methods Soup dishes are always deep.
Soup plates are used for dinner soup.
Soup bowls and cups are used for luncheon soups.
A soup spoon is smaller that a tablespoon and larger that a teaspoon.
Bouillon spoons are small round-bowled spoons.
In using a soup spoon, dip the spoon away from you. Take the soup silently with the lips from the side of the spoon and not the tip.
Do not leave spoon in soup dish. When not using it, place on the plate.
When soup is served in a bouillon cup it is customary to take a few spoonfuls and then it is permissible to set the spoon on the plate, and drink the remainder of the soup from the cup.
It is permissible to put two or three pieces of crackers or toast on top of soup. NEVER crumble crackers or toast in your soup and then stir it.

9. Soup Garnishes Croutons - both as a garnish and accompaniment.
Grated cheese - sprinkle over top of soup.
Thin slices of frankfurters - float on top of soup.
Bits of crisp bacon - sprinkle over top of soup.
Heavy Whipped Cream – dollop on top of soup
Parsley, chives, or watercress - cut very finely and sprinkle over top of soup.

10. Summary: Definition of soup Two main types of soups
Market forms of soups
Nutritional values of soups
Soup serving methods
Soup garnishes