Soups are liquid food, generally served warm or cold. They are made by combining a range of ingredients such as stocks, vegetables, meat, etc. and are generally served as a starter or the first course in any meal.
Soups can be traced back as far as 20,000 BC, having evolved according to local ingredients and tastes. Originally, the term used for soups was “broth”, but the name “soup” is actually derived from the old French word “soupe” which means, “bread soaked in broth”.
In the classical kitchen, soups were considered as a complete dish in themselves, because of their rich nutritional value and were served as breakfast or dinner. However, soups are now served as a starter rather than a main course.
New England Chowder, Spanish Gazpacho, Italian Minestrone, French Onion, Chinese Chicken Corn and the classical Consommé of French origin are some popularly known soups from different continents and cuisines. Soups have distinctive flavors and methods of preparation, leading to their wide classification.
Here are some different types of soups:
Broth
Soups consisting of meat or vegetables cooked in stock.
Scotch broth is a wholesome soup, originating in Scotland but now eaten all over the world.
Bisque
A rich creamy soup made with shellfish/crustaceans.
Shrimp or crab bisque is a thick, creamy soup with a delicate flavor, traditionally made with the puréed meat of crustaceans.
Cream soup
Soups that are thickened with a white sauce.
Cream of broccoli is a soup prepared with broccoli, stock and milk or cream and may be thickened using a roux. Roux is a cooked mixture or equal quantities of flour and butter.
Consommé /Clear soup
A very clear delicate soup made of meat or
vegetable broth.
Consommé is a clear soup with extracted flavors made from white or brown stock that goes through a clarification process to make it rich, flavorsome and transparent.
Purée soup
These are blended soups. Vegetables or legumes that have been, blended or strained to get a smooth, liquid consistency.
Lentil soup is a Middle Eastern soup that may consist of green, brown, red, yellow or black lentils -traditionally consumed in the winter.
Cold soup
A soup which might be a blend of raw or cooked ingredients and is served chilled, especially in the summer.
Vichyssoise is a pureed soup made of leeks, onions, potatoes, cream, and chicken stock – served chilled and usually consumed in summer.
Chowder
A thick, chunky soup or stew containing seafood, potatoes, and milk or cream.
Fish chowder is a type of chowder made with salmon, cod, or other fish, usually eaten with saltine crackers.
Apart from the classic traditional and regional preferences, soups are versatile and their ingredients could change according to preference.
In this episode, you will be learning popular soups that came about through a variety of regional, taste & textural compositions and popularly created by chefs in restaurants around the world.
