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
  • Thin soup
  1.  Broths - Bouillion
  2.  Consomme
  • Thick soups  
  1.   Puree
  2.   Veloute
  3.   Cream
  4.   Bisque
  5.   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                                                                                                                                       
soup, classification of soup, soups, list of soup, soup recipes
     









2. Bouillon
soup, classification of soup, soups, list of soup, soup recipes




    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
         
soup, classification of soup, soups, list of soup, soup recipes
     








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.



         Examples:
         Cream of tomato
         Cream of mushroom
         Cream of chicken soup
         Cream of lentil soup

soup, classification of soup, soups, list of soup, soup recipes
   
        





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

soup, classification of soup, soups, list of soup, soup recipes
       










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

soup, classification of soup, soups, list of soup, soup recipes

     








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

soup, classification of soup, soups, list of soup, soup recipes






















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"


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