SOUPS

CLASSIFICATIONS OF SOUPS

Basically soups can be divided into two basic categories: clear or un-thickened soups, thick Soups. Most of these soups, no matter what their final ingredients may be, are based on Stock. Thus, the quality of the soup depends on the stock-making skills Clear soups/thin soups
Clear soups are all based on a clear, un-thickened broth or stock. They may be served Plain or garnished with a variety of vegetables and meats.
1. Broth and bouillon are two terms used in many ways. In general, they both refer to Simple, clear soups without solid ingredients. We have already defined broth as a flavorful liquid obtained from the simmering of meats and/or vegetables. E.g. Scotch Broth
2. Vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables and, sometimes, meat or poultry products and starches.
3. Consommé is a rich, flavourful stock or broth that has been clarified to make it perfectly Clear and transparent, a well-made consommé is one of the greatest of all soups. Its sparkling clarity is a delight to the eye, and its rich, full Flavour, strength, and body make it a perfect starter for an elegant dinner.Thick soups
unlike clear soups, thick soups are opaque rather than transparent. They are thickened either by adding a thickening agent, such as a roux, or by puréeing one or more of their Ingredients to provide a heavier consistency. 
1. Cream soups are soups that are thickened with roux, beurre manié, liaison, or other added thickening agents, plus milk and/or cream. They are similar to velouté and béchamel sauces—in fact, they may be made by diluting and flavouring either of these two leading sauces. Cream soups are usually named after their major ingredient, such as cream of Chicken or cream of asparagus.
2. Purées are soups that are naturally thickened by puréeing one or more of their ingredients. They are not as smooth and creamy as cream soups. Purées are normally based on starchy ingredients. They may be made from dried legumes (such as split pea soup) or from fresh vegetables with a starchy ingredient Such as potatoes or rice added. Purées may or may not contain milk or Cream. E.g. puree de lentils 
3. Bisques are thickened soups made from shellfish. They are usually prepared like Cream soups and are almost always finished with cream. The term bisque is sometimes used on menus for a variety of vegetable soups. In these cases, it is really a marketing term rather than a technical term, so it is impossible to give a definition that covers all uses.
4. Chowders are hearty soups made from fish, shellfish, and/or vegetables. Although they are made in many ways; they usually contain milk and potatoes. E.g. Calm Chowder
5. Veloute is a thick soup, which is thickened with a blond roux, prepared in the same way as a veloute sauce and Liaison is added. Specialty and national soups
this is a catch-all categories that includes soups that don’t fit well into the main categories And soups that are native to particular countries or regions.
Minestrone:                   Italy
French Onion Soup :     France
Gazpacho :                   Spain
Scotch Broth :               ScotlandCommonly used garnishes for soups
Croutons dices or other shapes made from bread, toast, pastry. 
Cereals rice or barley.
Cheese cheese balls, or grated parmesan served with croutons on one side.
Cream unsweetened whipped cream or sour cream. 
Meats usually small dices or juliennes.
Pastas noodles, spaghetti, other pasta products such as star letters, cornets, etc.
 Vegetables cut in various sizes, shapes-juliennes, round slices, dices of spring vegetablesCONSOMMÉ (basic)
Consommé are clear soups made using beef, veal, poultry, and game or fish stocks. They are often made using a combination of beef or veal and poultry. Having clarified the soup (as below) the consommé should be fat free, crystal clear, amber in colour with good flavour. To avoid producing too dark a consommé a combination of white and brown stock may be used

Recipe for 1 litre consommé
Brown stock      1.5 lt
White of eggs   2
Onions              50 g
Celery               50 g
Minced meat     500 g
Carrots                         50 g
Leeks               20g
Bouquet garni 
Salt to taste

Method
1. Place the minced meat in a saucepan; add the salt, whites of eggs and dices vegetables mixed thoroughly with a little cold stock.
2. Gradually add the remainder of the cold stock. Bring to the boil slowly, stirring from time to time with a wooden spoon.
3. When just boiling remove spoon and allow to simmer gently for 2 ½ hours. Do not disturb the contents during cooking.
4. Strain through 4 layers of damp muslin.
5. Reboil and remove all fat with absorbent paper.
6. Correct the colour, seasoning and garnish as required.

Popular Consommé with 10 garnishes: 
Name Ingredients / Garnish
1. Consommé Royale Dices savory        egg custard
2. Consommé Julienne                          Julienne of vegetables
3. Consommé Brunoise                        Brunoise of vegetables
4. Consommé Celestine                         Julienne of thin pan cake
5. Consommé Breton                             Juliennes of celery, onion and leeks
6. Consommé Dubbary                          Floweret’s of cauliflower
7. Consommé Florentine                        Juliennes of blanched spinach 
8. Consommé St. Germain                     Fresh green peas
9. Consommé Cereals                           Rice and barley
10. Consommé Madrilène                      garnished with tomato flesh