What are soups?

Soup is a primarily liquid food, usually served warm or hot (but also cold or cool), made by combining meat or vegetable ingredients with stock, milk, or water. Hot soup is characterized by boiling solid ingredients in a liquid in a pot until the flavors are released and a broth is formed. Soups are similar to stews, and in some cases, there may not be a clear distinction between the two; However, soup generally contains more liquid (broth) than stew.

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It’s a good stock that gives body or strength to the soup! After the appetizer, soup is the first meal in the true sense of the word! It is important to take utmost care in its preparation, as it will leave the first impression on the guest’s mind! There are many variations of soups-some soups are thin and served as a broth, while some are served as a soup-like dish!

There are four main groups:

1. Clear soups,

2. Thick soups.

3. Cold Soup, and

4. International Soup:

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Thin soups:

Thin soups are all based on a clear, unthicken broth or stock! They can be served plain or garnished with a variety of vegetables and meats!

Thin soups are further divided into two categories:

  • Passed or Clear Soup
  • Unpassed Soup

Passed or Clear Soup:

As a soup that is strained after preparation with the help of a strainer or muslin cloth, the specialty of this soup is that it is simple, clear, transparent, tasty, and without any solid ingredients.! It can be made from poultry, beef, veal, and vegetables, one of the famous examples of passed soup is Consomé soup!

Unpassed Soup:

This soup has the same properties as a clear soup, except it is not strained and contains solid ingredients! The method of preparation is similar and can be prepared from beef, veal, poultry, and vegetables, for example, uncooked soups are broths & bouillons!

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Thick Soup:

thick soups are thickened either by adding a thickening agent, such as Roux or by pureeing one or more ingredients to provide a heavier consistency! The difference between thick soup and uncooked soup is that thick soup is sticky! Thickened soups are further classified based on the thickening agents used!

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Cream Soup:

This soup is prepared from a puree of vegetables, meat, fish, or poultry, the name cream soup is usually given after the main ingredient example crème de tomato, which is a cream soup made from tomatoes! Cream soups are soups that have been thickened with milk and/or cream with the addition of roux, barre many, Liaisons, or other thickening agents!

Veloute Soup:

The French word velouté translated into English means velvet! The dominant flavor when preparing meat, chicken, or fish velouté is determined by the stock used! Alternatively, when producing aquatic vegetable velouté soup the flavor of the main vegetable prevails!

To achieve the required velvety finish, egg yolks, and cream are added just before serving! Once it has been added, the soup should not be boiled again otherwise it will look curdled as a result of the coagulation of the egg yolks!

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Puree Soup:

Puree soups are made by boiling dry or fresh vegetables, especially high-starch vegetables, in stock or water, then pureeing the soup! Purees are usually based on starchy ingredients! They can be made from dried legumes (such as split pea soup) or fresh vegetables with starchy ingredients such as potatoes or rice. The puree may or may not contain milk or cream! Making a puree is relatively easy! Puree soups are not as smooth and sophisticated as cream soups, but are healthier and denser in texture and taste! Techniques vary greatly depending on the material and desired result!

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Chowder Soup:

Chowders are chunky and healthy soups made with fish, shellfish, and or vegetables, so packed with good stuff they’re sometimes more like stews than soups! Chowder soup originated in America! The name comes from the French word ‘Chaudière’ which means a heavy vessel used by farmers and fishermen to cook soups and stews.

Bisques Soup:

A bisque is a cream soup made from shellfish! Bisque soups were once thickened with biscuits and rice, but today they are thickened with roux! Biscuits are made like other cream soups, but they seem more complex due to the handling of shellfish and the variety of flavoring ingredients often used. Expensive to prepare and full of flavor, they are considered luxury soups!

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Cold Soup:

Cold soups are soups that include natural gelatin jelly made from meat stock or thickened with gelatin powder starch or puree!

Cold Consommé Madrilène is a popular cold soup! Vichyssoises is a cold soup and a rich cream of potato soup garnished with chopped chives!

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International Soup:

Specialty soups are those made with unusual ingredients and prepared by a specific method! That’s why they are called the national soup! There are many varieties of international soups like cold, hot, thin thick, etc. International soups are soups that originate from different places and areas within different countries!

These soups have a great tradition and that is why they are so well known in their country! They are placed in a separate category, plus their names must appear in the menu in the language of their country of origin because they have different origins!

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Types of Soups Name:

1. Chicken Noodle Soup

2. New England Clam Chowder

3. Chicken Tortilla Soup

4. Italian Wedding Soup

5. Butternut Squash Soup

6. Beef and Barley Soup

7. Corn Chowder

8. Cream of Mushroom Soup

9. Bouillabaisse

10. Minestrone

11. Lentil Soup

12. Tomato Soup

13. Chicken and Rice Soup

14. French Onion Soup

15.  Miso Soup

16. Split Pea Soup

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