Soup - Food and Beverage Division


Is a type of liquid food, generally served warm or hot. This is made by combining ingredients from a stock of meats, fish, or vegetables combined with seasoning. 

Soup classification 
  • Thin
    • Broth
    • Consomme
  • Thick 
    • Potage
    • Puree
    • Cream 
    • Veloute
    • Bisque
    • Chowder 

Thin (clear soup)

-  Broth

Clear soup made of stock added with meat or vegetables 
  • Chicken broth
  • Fish broth 
  • Vegetable broth 

- Consomme 

Clear soup made of wine stock, mirepoix, and meat clarification added with white egg with or without garnish 
  • Consomme de Poisson (fish)
  • Consomme de Poulet (chicken) 
  • Consomme de Veau (veal) 
mirepoix is a type of vegetables generally added to the stocks, which are consist of carrot, onion, and celery. 

Thick soup 

The soup thickened by using cream, flour, whitewash, bourree manie, or roux:
Bourree manie or roux: Butter + Flour
Whitewash: Stock + Flour 


Soup rich with aromatic stock (heavy broth) 
  • Potage aux legumes 
  • Potage parmentier

- Puree soup

The soup thickened by using blended of dry and fresh vegetables 
  • Puree of carrot 
  • Puree of leek soup 
  • Puree of celery soup 

- Cream soup 

The soup thickened by the cream of flour
  • Cream of mashroom 
  • Cream of tomato 
  • Cream of chicken 

- Veloute soup 

The stock thickened by roux and bourree manie 
  • Veloute of vegetables 
  • Veloute of chicken 

- Bisque 

Cream soup added with shellfish 
  • Bisque of lobster 
  • Bisque of shrimp 
  • Bisque of prawn 

- Chowder

Stewed soup in which meat, cream, vegetable, and seasoning cooked together usually made of shellfish
  • Oyster chowder
  • Lobster chowder
  • Clam chowder 

That's all our discussion for today about the soup. From here you have elaborated your food and beverage knowledge about the soup and its types. Thank you for reading and please don't forget for coming back to get more information about food and beverage. 

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