There are many ways to classify soup. A classic velouté. Thicken with a liaison, a puree of lentils with ham hock stock, a broth with a clear liquid consommé.
Up until 15 or 20 years ago, soups were thickened by purée or by the roux.
Types of soup.
a. Broth; firstly, a soup in which bones, meat, fish, grains, or vegetables have undergone simmering in water or stock. Secondly, Minestrone, an Italian vegetable-based soup, is an example of a broth
b. Cream; a soup finished with cream. In addition, these soups can be made from a velouté base, such as cream of chicken and cream of mushroom.
c. Purée; a liquid with a vegetable base that has been puréed in a food mill or blender; moreover, it is typically altered after milling with the addition of broth, cream, butter, sour cream, or coconut milk.
c. Velouté; a velvety french sauce made with stock and in which you thicken with liason.
d. Clear (consommé); this is a clear soup that derives its intense flavor from a stock base. However, they are clarified by a process of careful straining, resulting in it being clear.
e. Potage; a french term referring to a thick soup.
f. Gazpacho; a Spanish tomato and vegetable soup served Ice cold.
Preparation and cooking soups
Though the perfection of soups can take experience, moreover the basic principles of soup-making are quite simple to follow.
Most making begins by preparing stock. The underlying flavors of the foundation ingredients you can enhance through the herbs and seasonings.
Quality points for ingredients.
When making soups it is important to use fresh, quality ingredients that you have to; peel, prepare and weigh as part of mise – en – place.
However, It is important to use good quality ingredients, otherwise, the overall flavor will be worse.
Weighing and measuring.
It is important to weigh every ingredient to determine the exact flavor and consistency. But more importantly to determine the exact nutritional content per portion. In addition, measuring the ingredients accurately will also result in the correct yield and less wastage.