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SOUPS

SOUPIS A FOOD THATIS MADE BYCOMBININGINGREDIENTS SUCH

AS MEAT ANDVEGETABLES INSTOCK ORHOT/BOILING WATER,

UNTIL THE FLAVOR ISEXTRACTED, FORMINGA BROTH

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CLASSIFICATION

SOUPS

THIN THICK COLD NATIONAL

UNPASSED PASSED PUREE CREAM CHOWDERS BISQUES

BROTHS

BOULLLIONS

CONSOMMES

VELOUTES

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CLASSIFICATION

TRADITIONALLY, SOUPS ARECLASSIFIED INTO TWO BROADGROUPS: CLEAR SOUPSAND THICKSOUPS.

THE ESTABLISHED FRENCHCLASSIFICATIONS OF CLEAR SOUPS

ARE BOUILLONAND CONSOMM.

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CLASSIFICATION

THICK SOUPS ARE CLASSIFIED DEPENDINGUPON THE TYPE OF THICKENING AGENTUSED

PURESARE VEGETABLE SOUPS

THICKENED WITH STARCH. BISQUESARE MADE FROM PURED

SHELLFISH THICKENED WITH CREAM. CREAM SOUPS ARE THICKENED WITH WITH

EGGS, BUTTER AND CREAM. OTHERINGREDIENTS COMMONLY USED TOTHICKEN SOUPS AND BROTHS INCLUDERICE, FLOUR,GRAIN AND BCHAMEL SAUCE.

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CLASSIFICATION

CHOWDER:-SEAFOOD BASEDAMERICAN SOUP THICKEND WITHPOTATOES.

VELOUTSARE THICKENED WITHEGGS, BUTTER AND CREAM. OTHERINGREDIENTS COMMONLY USED TO

THICKEN SOUPS AND BROTHSINCLUDE RICE, FLOUR AND GRAIN.

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CONSOMMES

NAME

CONSOMMEBRUNOISE.

CONSOMMECRECY.

CONSOMME

JULIENNE. CONSOMME

CELESTINE.

GARNISH

SMALL CUBES OFVEGETABLES.

CUBES OFCARROTS.

JULIENNES OFVEGETABLES.

STRIPS OFTRUFFLESPANCAKE.

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CONSOMMES

NAME

CONSOMME XAVIER.

CONSOMME DORIA.

CONSOMME CARMEN

CONSOMME ROYAL.

GARNISH

THREADED EGG.

CHICKEN QUENELLS

AND CUCUMBERPELLETS.

JULLIENNES OFCAPSICUM,TOMATOAND BOILED RICE.

DICES OF SAVOURYEGG CUSTARD.

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BROTHS

BROTHIS A LIQUID IN WHICH BONES, MEAT, FISH,CEREAL GRAINS, OR VEGETABLES HAVE BEENSIMMERED AND STRAINED OUT.

SCOTCH BROTH:- A THICK SOUP MADE FROM BEEFOR MUTTON WITH VEGETABLES AND PEARLBARLEY.

PETIT MARMITE:-MADE FROM BEEF, CHICKEN,MARROW BONES AND VARIOUS VEGETABLESMADE AND SERVED IN A SMALL, COVEREDEARTHENWARE CASSEROLE.

POTAGE FERMIERE:-VEGETABLE BROTH MADE OFLEEKS,POTATOES,ONION AND TURNIPS.

CHICKEN BROTH. SOUP BONNE FEMME.

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PUREE SOUP

PUREE ST GERMAIN:- PUREE OF GREENSPLIT PEA SOUP.

POTAGE BRETONNE:-PUREE OF HARICOT

BEAN SOUP. PUREE EGYPTIENNE:- PUREE OF YELLOW

SPLIT PEA SOUP.

POTAGE PARMENTIER:-PUREE OF POTATO

AND LEEK SOUP. POTAGE FRENEUSE:-PUREE OF TURNIP

SOUP.

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CREAM SOUP

CRME DASPERGES:- CREAM OFASPARAGUS SOUP.

CRME DE CELERIS:-CREAM OFCELERY SOUP.

CRME DE VOLAILLE:-CREAM OFCHICKEN SOUP.

CRME DE POIS FRAIS:- CREAM OFPEAS SOUP.

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VELOUTES SOUP

VELOUTE DAME BLANCHE:- CHICKENVELOUTE GARNISH WITH CHICKEN ANDCREAM.

VELOUTE COMTESSE:-ASPARAGUSVELOUTE GARNISHED WTH SORREL,ASP

TIPS AND CREAM.

VELOUTE BORLEY:- FISH VELOUTE WITH

EGGYOLK AND CREAM. VELOUTE DORIA:- VELOUTE OF CUCUMBER

WITH EGGYOLK ANDCREAM.

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BISQUE SOUP

BISQUE DE CREVETTES:- SHRIMPBISQUE FINISHED WITH CREAM.

BISQUE D HOMARD:- LOBSTERBISQUE FINISHED WITH SAFFRONFLAVOURED MILK, BUTTER ANDCREAM.

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CHOWDER

CLAM CHOWDER:-AMERICAN CLAMSSOUPSWITH

CHOPPED ONIONS,PORK PEPPER,THYMEANDTHICKENED WITH

CRUSHEDBISCUITS.

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NATIONAL SOUPS

1. AVGOLEMONO:- AGREEK CHICKENSOUP WITH LEMONAND EGG.

2. COCK-A-LEEKIE:-LEEK AND POTATOSOUP MADE WITHCHICKEN STOCK,FROM SCOTLAND.

3. GOULASH:- A

HUNGARIAN SOUP OFBEEF, PAPRIKA ANDONION.

4. MINESTRONE:- - ANITALIAN VEGETABLE

SOUP.

http://images.google.co.in/imgres?imgurl=http://bp0.blogger.com/_UIXOn06Pz70/R880zhG1omI/AAAAAAAACEo/P7XcRNuL9Zs/s800/Avgolemono%2BSoup.jpg&imgrefurl=http://closetcooking.blogspot.com/2008/03/avgolemono-soup.html&h=375&w=500&sz=49&hl=en&start=1&sig2=JuNP_Q8NTbDL8xOIQehXiQ&um=1&tbnid=8pOaSW9Qot2kVM:&tbnh=98&tbnw=130&ei=pGqhSICeKJqKswLMw7D-Bw&prev=/images%3Fq%3DAVGOLEMONO%26um%3D1%26hl%3Den%26sa%3DN

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NATIONAL SOUPS

MULLIGATAWNY SOUP:- AN ANGLO-INDIAN CURRIED SOUP

VICHYSSOISE:- FRENCH COLD PURESOUP WITH POTATOES, LEEKS, ANDCREAM.

TURTLE SOUP:- BRITISH SOUP WITH

HERBS AND FLAVOURED WITHSHERRY OR MADEIRA.

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NATIONAL SOUPS

GAZPACHO:- COLD SPANISH SOUPMADE FROM UNCOOKED CUCMBER,TOMATOES,ONIONS,GREEN PEPPER

AND FLAVOURED WITH GARLIC. SOUPE A LOIGNON:- CONSOMME

GARNISHED WITH FRIED ONIONS

GRATINATED MELBA TOAST WITHPARMESAN CHEESE.

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SPECIAL SOUPS

BIRD'S NEST- A CHINESE SOUP ACTUALLYMADE FROM THE WHITE OR BLACK NESTSOF A SMALL ASIAN BIRD.

BOUILLABAISSE - A FRENCH SEAFOODSTEW MADE OF FISH, SHELLFISH, ONIONS,TOMATOES, WHITE WINE, OLIVE OIL,GARLIC, SAFFRON AND HERBS.

EGG DROP SOUP:-A SAVORY CHINESESOUP MADE FROM CRACKING EGGS INTO

BOILING WATER OR BROTH.

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SPECIAL SOUPS

BRUNSWICK STEW- A HEARTY SQUIRRELMEAT AND ONION STEW ORIGINATING INBRUNSWICK COUNTY, VIRGINIA, USA.

CIOPPINO- A RICH ITALIAN SEAFOOD STEWMADE WITH TOMATOES AND A VARIETY OFFISH AND SHELLFISH, USUALLY HIGHLY-SPICED.

COULIS- ORIGINALLY THIS TERMREFERRED TO THE JUICES FROM COOKED

MEATS. IT CAN ALSO BE A THICK PUREDSHELLFISH SOUP.

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SPECIAL SOUPS

MENUDO - A HEARTY, SPICY MEXICANSOUP MADE WITH TRIPE, CALF'S FEET,CHILES, HOMINY AND SEASONINGSREPUTED TO BE A GREAT HANGOVER

CURE. POSOLE - A MEXICAN THICK, HEARTY SOUP

MADE OF PORK OR CHICKEN MEAT ANDBROTH, HOMINY, ONION, GARLIC, DRIEDCHILES AND CILANTRO AND SERVED WITHCHOPPED LETTUCE, RADISHES, ONIONS,CHEESE AND CILANTRO AS OPTIONAL

ADDITIONS AT THE TABLE.

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SPECIAL SOUPS

BOUROU-BOUROU - A VEGETABLE & PASTASOUP FROM THE ISLAND OF EASTERISLAND, GREECE.

FAKI SOUPA- A GREEK LENTIL SOUP, WITH

CARROTS, OLIVE OIL, HERBS AND POSSIBLYTOMATO SAUCE OR VINEGAR. FUFU AND EGUSI SOUP- A TRADITIONAL

SOUP FROM NIGERIA MADE WITH

VEGETABLES, MEAT, FISH, AND BALLS OFGROUND MELON SEED .

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SPECIAL SOUPS

WATERZOOI- A BELGIAN FISH SOUP

UREK - A POLISH WHEAT SOUP WITHSAUSAGES OFTEN SERVED IN ABOWL MADE OF BREAD.

REVITHIA- A GREEK CHICKPEA SOUP

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FRUIT SOUPS

FRUIT SOUPS ARE SERVED HOT OR COLD.SOME LIKE NORWEGIAN 'FRUKTSUPPE'MAY BE SERVED HOT AND RELY ON DRIED

FRUIT SUCH AS RAISINS AND PRUNES ANDSO COULD BE MADE IN ANY SEASON.

FRUIT SOUPS MAY INCLUDE MILK, SWEETOR SAVOURY DUMPLINGS, SPICES, OR

ALCOHOLIC BEVERAGES LIKE BRANDY ORCHAMPAGNE.

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FRUIT SOUPS

COLD FRUIT SOUPS ARE MOST COMMON INSCANDINAVIAN, BALTIC AND EASTERN EUROPEANCUISINES WHILE HOT FRUIT SOUPS WITH MEATAPPEAR IN MIDDLE EASTERN, CENTRAL ASIAN

AND CHINESE CUISINES. WINTER MELON SOUP IS A CHINESE SOUP,

USUALLY WITH A CHICKEN STOCK BASE. OFTENINCLUDING OTHER VEGETABLES ANDMUSHROOMS.

ETROG A FRUIT SOUP MADE UP FROM THECITRON USED IN JEWISH RITUAL AT THE FEAST .

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DESSERT SOUPS

GINATAAN, FILIPINO SOUPMADE FROM COCONUTMILK, MILK, FRUITS ANDTAPIOCA PEARLS, SERVEDHOT OR COLD.

OSHIRUKO, A JAPANESEAZUKI BEAN SOUP

TONG SUI, A COLLECTIVETERM FOR CHINESE SWEETSOUPS.

CHILLED BLUEBERRYSOUP.

PEACH SOUP.

CHOCOLATE SOUP.

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SERVICE OF SOUP

SOUP MUST BE SERVED PIPING HOTIN SOUP BOWLS,SOUP PLATES OR INCONSOMME CUPS WITH AN

UNDERLINER. DESSERT SPOON IS PLACED FOR

CLEAR SOUP AND SOUP SPOON IS

PLACED FOR THICK SOUPS.