INFORMATION SHEET 11.2-1

CLASSIFICATION OF SOUP

Learning Objectives:
After reading this INFORMATION SHEET, you will be able to:
1.Identify the different types of soup.
2. Familiarize the component and preparation of its types of soup.
3. Classify and give the example of its type of soup.

Introduction:
Cooking base, sometimes called soup base, is a concentrated flavoring

compound used in place of stock for the creation of soups, sauces, and gravies.

Classification of soup:

Clear soup
Clear soup is a soup that is made by simmering veggies, & or meat in a

liquid until all the flavors are released. These soups are clear and are great
for those on a liquid diet. Clear soups are made without the addition of any
spices, starch or any other flavorings.

4 Types of clear soup

CONSOMMÉ

A consommé (French term) is a type of clear soup made from richly flavored
stock that has been clarified, a process which uses egg whites to remove fat and
sediment. It’s made from fish, meat, poultry or vegetable stock.

Consommé can be served by itself, as an appetizer or used in other
recipes. This is not a very easy-to-make soup but requires advanced cooking
skills. It’s considered a high-quality soup. Beef consommé is the main ingredient
in French onion soup.

A consommé is made by adding a
mixture of ground meats, together with
carrots, celery, onion, tomatoes, and egg
whites into stock. The key to making a
high-quality consommé is simmering and
frequent stirring, both actions bringing
the impurities to the surface of the liquid,
which is further drawn out due to the
presence of acid from the tomatoes.
Eventually, the solids begin to congeal at
the surface of the liquid, forming a ‘raft’,
which is caused by the proteins in the egg
whites. Once the ‘raft’ begins to form, the
heat is reduced, and the consommé is
simmered at a lower heat until it reaches
the desired flavor, which usually takes
anywhere from 45 minutes to over an
hour.

JULIENNE SOUP

Julienne soup has a delicate flavor and it can also be called ‘shredded
vegetable soup’. Its name comes from the French name “julienne”, which is a
particular way of cutting the vegetables (stick-shaped and very thin). Julienne
soup is usually made with turnips, carrots, onions, leeks, celery and meatballs
or poultry. The vegetables are lightly fried or browned in butter but must not be
overly greasy. The soup uses either a consommé or a vegetable stock.

Many of the soups during the
18th century involved putting the
cooked vegetables and meat through
a sieve, leaving a clear broth.
Vegetables, such as carrots and
turnips, were to be cut ‘riband-like,’
while celery, leeks, and onions were
cut in small even slices or ‘lozenges’
shape.

NOODLE SOUP

Noodle soup refers to a variety of soups with noodles and other ingredients
served in a light broth. This type of clear soup is a common dish across East and
Southeast Asia. Various types of noodles are used, such as rice noodles, wheat
noodles, and egg noodles. The soup is based on a soy, fish, meat, poultry or
vegetable broth and contains, besides noodles, spices and vegetables local to the
region.

Common noodle soups are wonton soup from China, udon soup from
Japan, served with a thick noodle, vegetables, and egg in a spicy soy broth,
and ramen which uses a thin noodle in a pork or chicken broth, flavored with
miso, seaweed, and bamboo shoots.

BROTH

Broth is a liquid in which you’ve cooked meat. It can contain bones but
not necessarily. It’s made by simmering meat, mirepoix (which is a sautéed
mixture of diced vegetables such as carrots, celery, and onions), and aromatics
in water for a relatively short amount of time, usually under two hours. Unlike
stock, broth is typically seasoned.

Broth can also be made by
cooking fish, grains or vegetables.
Broth can be eaten alone or flavored
with light vegetables and spices or
used as an ingredient in stews, pasta
dishes, and heavier soups. You can
use it (as well as stock) to make egg
drop soup, noodle soup, miso soup,
and basically any type of soup.

Thick soup
A thick soup is either a puree, a cream or a veloute. Purees are soups that

are made with potatoes, lentils, bread or rice as a source of starch. The cooked

ingredients are then put in a food-processor or mashed up with a stick blender
before passing through a fine sieve.
Samples of thick soup

EGGDROP SOUP
Egg drop soup or Danhuatang is a Chinese soup of wispy beaten eggs in
boiled chicken broth. Condiments such as black pepper or white pepper, and
finely chopped scallions and tofu are optional, but commonly added to the soup.

CREAM OF MUSHROOM SOUP
Cream of mushroom soup is a simple type of soup where a basic roux is
thinned with cream or milk and then mushrooms and/or mushroom broth are
added. It is well known in North America as a common type of condensed canned
soup. Cream of mushroom soup is often used as a base ingredient in casseroles
and comfort foods.

PUMPKIN SOUP
Pumpkin soup is a usually 'bound' soup made from a purée of pumpkin.
It is made by combining the meat of a blended pumpkin with broth or stock. It

can be served hot or cold, and is a popular Thanksgiving dish in the United
States.