Potage

This Material is an introducing of soup for the 1 and 2 semester

Soup

Part II.

Soup may be classified as follows:

-         consommé

-         broth

-         potage or soupe

-         puree

-         veloute

-         cream

They are served for luncheon, dinner or supper and the portion is usually between 200 – 250ml, depending on the type of soup and the number of courses to follow.

Consommé: a clear soup prepared from a beef, chicken or game stock

Broth: the good stock are beef, mutton or chicken. Garnished with a brunoise of vegetables, diced meat or chicken and rice or barley.

Broths are made from unthickened stock, finally cut vegetable and either meat or fish. They often contain a cereal such as pearl bley or rice which, due to the release of starch during cooking, slightly thickens a and clouds the soup. A distinguishing feature of broths is that they are not strained or passed.

Broth can be divided into two main types or preparation: sweated broth and unsweetened broth.

Potage or Soupe: these terms cover a wide variety of soups

Puree: a passed soup, thickened by the dried or fresh vegetable of which it is chifity composed.

These are soups where the main ingredients usually vegetables, dried vegetables or pulses, cooked with a stock and as the name implies, pureed and strained. Where starchy vegetables and pulse are included as ingredients, these act as self thickener to the soup. Soups made using other types of vegetables need to be thickened by an extra ingredient. Puree soups are usually served accompanied by croutons.

Veloute: a thick soup made from white stock and a roux, finished with a liason of egg yolk and cream.

Veloute soup are prepared from an approximately flavoured white stock thickened by a blond roux. The stock may be derived from meat, fish or vegetables according to recipe requirements.

Veloute soup are finished by taking the soup off the boil and adding a liason of egg yolks and cream which has been mixed with a little of the soup. The finished soup should have a light, smooth, velvet- like texture and delicate flavour.

Cream: a soup of creamy consistency which can be made in several ways.

 The classical cream soup is a puree soup made with the addition of béchamel sauce and stock, where the béchamel sauce acts as the main thickenening agent. However puree soups finished with the addition of cream or veloute soup finished with the addition of cream( rather than the cream and egg yolks) can also be identified as cream soup on a menu.

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