Soups Used In Hotel
Soups Used In Hotel
Soups is a liquid food in which contains vegetables, meat, cereals, seafood, or poultry.
Classification of soups
Classification of soups
- Thin soup
- Broths - Bouillion
- Consomme
- Thick soups
- Puree
- Veloute
- Cream
- Bisque
- Chowder
- Cold soups
- International soup
A. Basic recipes other than consomme with menu examples
1. Broths
It is a stock-based soup, which is not thickened.
Broth is unpassed and cleared soup.
Garnish with chopped vegetables,herbs, or meats.
Examples:
Scotch broth
Chicken broth
Mutton broth
Petite marmite
Potage fermiere
2. Bouillon
Bouillon is the French word for broth, this name come form the verb "bouillir",meaning to boil.
Broth is unpassed and cleared soup.
Garnish with chopped vegetables,herbs, or meats.
Examples:
Scotch broth
Chicken broth
Mutton broth
Petite marmite
Potage fermiere
2. Bouillon
Bouillon is the French word for broth, this name come form the verb "bouillir",meaning to boil.
Examples
3. Puree
Many vegetables have starch which used as thickening agent i.e. Potatoes, Cereals, and leguminous plant. but some vegetables do not work as thickener and need an additional thickening agent.
Water or Stock is commonly used as liquid at cooking time in the soup.
Examples:
Tomato soup
Lentils puree
Pea soup
Puree parmentiere
4. Cream
It is a composition of a puree of vegetables, meat,fish, or poultry, thickened with bechamel sauce or given a cream finish.
Milk is used for thickness of soups.
Milk is used for thickness of soups.
Examples:
Cream of tomato
Cream of mushroom
Cream of chicken soup
Cream of lentil soup
5. Veloute
It is made by preparing blond roux and stock and may be add vegetables, meat then named accordingly to adding items i.e. chicken veloute, fish veloute.
A roux is made by cooking equal amount of flour and butter on simmer heat.
It finished with a liaison (mixture of cream and egg yolk).
Examples
Chicken veloute
Celery veloute
Almond veloute
6. Chowder
It is a thickened with poatatoes and not strained and based on sea-food soups and finishing with milk or cream.
Chowder originated form USA but it's classical version came form Manhanttan and famous as Manhanttan Chowder.
Examples
Clam chowder
Seafood chowder
Oyster chowder
7. Bisque
It is shellfish puree soups, thickened with rice or cream.
It is passed and granished with dices of the sea-food.
Examples:
Lobster bisque
Crayfish bisque
Seafood chowder
Oyster chowder
7. Bisque
It is shellfish puree soups, thickened with rice or cream.
It is passed and granished with dices of the sea-food.
Examples:
Lobster bisque
Crayfish bisque
B. Garnishes
- Croutons Dices or other shapes made from bread, pastry, toast.
- Vegetables Cut in various sizes, shapes-round slices, juliennes, dices of spring printaniere vegetables.
- Profitroles Prepared form chou paste. They are miniature cream puffs which may be filled ( pastry cream, chocolate) or used plain.
- Cereals Rice or barley.
- Seafood Diced or flaked.
- Pastas Spagheti, Noodles, other pasta products such as star letters, cornet, etc.
- Poultry Usually small dices or juliennes.
- Meats Usually small dices or juliennes.
- Cream Unsweetened whipped cream or sour cream.
- Cheese Cheese balls, or grated Parmesan served with croutons on one side.
C. Accompaniments
- Pitite Marmite Sippets, Parmesan cheese.
- Potage Bonne Femme Flutes.
- Minestone Parmesan cheese.
- Puree soups Croutons (fried)
- Bortsch a la Russe Sour cream, beetroot juice, bouchees, duck forcemeat.
- French onion soup Slices of dry french bread, Parmesan cheese.
D. International soups
- Camaro (Brazil)
- Minestrone (Italy)
- Green turtle soup (England)
- French onion soup (France)
- Petite marmite (France)
- Creole (New Orleans)
- Mulligatawny (India)
- Brotsch Polonais (Polland)
- Hotch Pot Flamanda (Belgium)
- Laberkroedel (Germany)
- Paprika (Hungary)
- Olla-podrida and Gazpacho (Spain)
- Manhattan Clam Chowder (America)
- Scotch broth and Cock-a-leekie (Scotland)
- Bouillabaise (French"salt-water and shelfish stew")
It looks yummy. Awesome recipe!Thank you!
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