Classification of Soup with Examples

Majorly soups are categories into four types as :

• Thin
• Thick
• Cold
• International

Thin Soups

Broths

A broth is a stock-based soup, which is not thickened. It is served unpassed and garnished with chopped herbs, vegetables, or meats. For example, minestrone, scotch broth, etc. Clear soups are thin like liquid; they never coat the back of the spoon. It is important to have full-bodied thin soups; otherwise they would taste like water.

The difference between a stock and a broth or bouillon as commonly referred to in French. While serving broths as soups, one should add reduced stock or glaze to give body to the soup.

Consomme

A consommé is a clear soup which is clarified with egg whites. It is an old saying that if one can read the date on the dime thrown in four litres of consommé, then it is a good consommé. It is named after the garnish used in the soup.

Thick Soups

Purees

Puree soups are thick soups made by cooking and then pureeing vegetables or ingredients used in the soup. For example, lentil soup, potato soup, etc. One can roast the vegetables to give a better flavour.

Cream Soups

A cream soup is a passed thick soup. It may be vegetable based or even meat based; but most commonly vegetables are used to prepare cream soups. In classical recipes it is thickened with béchamel and finished with cream. Examples include cream of tomato, cream of mushroom, cream of chicken, etc. Modern trends, however, avoid usage of béchamel sauce because of health reasons and to retain the delicate flavours of the vegetables.

Chowders

Chowders are not strained and traditionally they are seafood-based soups thickened with potatoes and finished with cream or milk, for example, clam chowder, seafood chowder, etc. Chowders are from the USA and the most classical version comes from Manhattan and hence the name Manhattan chowder.

Bisque

It is a shellfish-based soup, which is passed and may be garnished with dices of the seafood used. Traditionally it is thickened with rice and finished with cream, for example, lobster bisque.

Veloute

A velouté is a thick soup, which is thickened with a blond roux, passed and finished with a liaison. They may be vegetable or chicken stock based, for example, velouté of chicken. A roux is made by cooking equal amounts of flour and butter over a medium heat. The degree of cooking of the flour gives its name to the roux. A blonde roux is obtained by cooking roux until it turns blonde in colour. The texture of velouté is smooth and velvet like.

Cold Soups

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

International Soups

These again do not form a separate classification as they represent the region of origin. For example, green turtle soup from England, French onion soup from France, and mulligatawny from India.

• Gazpacho – Spain
• Mulligatawny – Sri Lanka
• Chicken Broth – England
• Cockie Leekie – Scotland
• Clam Chowder – U.S.A
• Bortsch – Russia
• Beer soup – Germany
• French Onion Soup – France
• Minestrone – Italian.

Special Points for the Service and Preparation

• The first-class, clean, strong and flavourful stock should be used, as it would help in producing good quality soup.
• If there is a heavy entrée, the soup should be thin or light.
• If the heavy soup is served, the portion should be small.
• The soups should not in any way be filling or consist of food particles that require much chewing
• The garnish should be small and dainty so that they can be picked up easily by soup-spoon.
• Soups should be always moderately seasoned.
• Serve hot soups; piping hot, and cold soups; very cold.
• A little sugar should be added to tone the acidity of the soup, before mixing cream as it prevents curdling.
• Consommé should be amber in color (onions halved and browned on the hot plate are added to the soup for color)
• Accompaniments of the soups should be of a crisp character, e.g. Melba toast, various crackers, breadsticks, cheese croutons, bread rolls, etc.
• Entrée portions of one liter of soup yield five portions.