Classifications of soups,Clear soups,Thick soups,Specialty and national soups

Classifications of soups

Soups can be devided into there basic categories: clear or unthickened soups ,thick soups and spedial soups that don’t fit the first two categories.
Most of these soups, no matter what their final ingredients may be,are based on stock.thus the quality of the soup depands on the stock making skill discussed in chicken stock is the most frequently used soup stock in this country

Clear soups
These soups are all based on a clear ,unthickened broth or stock. They may be served plan or garnished with a variety of vegetables and meats.
1 broth and bouillon are two terms used in many different ways, but in general they both refer to simple ,clear soups with out solid ingredients. We have already defined broth as a flarvorful liquid obtained from the simmering of meats and vegetables
2 vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables, and sometimes meat or poultry products and starches.
3 Comsomme is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent. The process of clarification ia a technique that we will study in detail.
Far from being just a plain old cup of broth ,a well made consommé is considered one of the greatest of all soups. Its sparkling clarity is a delight to the eye, and its rich ,full flavour ,strength , and body make it a perfect starter for an elegant dinner.

Thick soups
Unlike clear soups,thick soups are opaque rather than transparent. They are thickened either by adding a thickening agent such as a roux. Or by pureeing one or more of their ingredients to provide a heavier consistency.
1. cream soups are soups that are thickened with roux,beurre manie ,liaison, or other added thickening agents and have the addition of milk and cream .they ar similar to veloute and béchamel sauces in fact, they may be made by diluting and flavoring either of these two leasing sauces
Cream soups are usually named after their major ingredient, such as cream of chicken or cream of asparagus
2. .purees are soup that are naturally thickened by pureeing one or more of their ingredients. They are not as smooth and creamy as cream soups.
Purees are normally based on starchy ingredients. They may be made from dried legumes (such as split pea soup) or from fresh vegetables with a starchy I ngredient such as potatoes or rice added. Purees may or may not contain milk or cream.
3. bisques are thickened soup made from shelfish. They are usually prepared like cream saups and are almost always finished with cream.
4. chowders are hearty American saups made from fish.shellfish ,and/or vegetables. Although they are made in many different ways, they usually contain milk and potatoes.
5. potage is a term sometimes associated with certain thick,hearty soups,but it is actually a general for soup. A clear soup is called a potae clair in French.

Specialty and national soups
This is a catch all category that includes soups that don`t fit well into the main categories and soups that are native to particular countries or regions.
1. Specialty soups are distinguished by ubusual ingredients or mentods, such as turtle soup ,Gumbo . peanut soup, and cold fruit soup.
2. cold soups are sometimes considered specialty soups, and in fact some of them are. But many other popular cold soups, such as jellied consommé, cold cream of cucumber soup ,and Vichyssoise (vee shee swahz) are simple cold versions of basic clear and thick soups.

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