PRODUCTION NOTES
| Site: | mariagabriel.gnomio.com |
| Course: | mariagabriel.gnomio.com |
| Book: | PRODUCTION NOTES |
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| Date: | Thursday, 31 October 2024, 1:18 PM |
1. INTRODUCTION IN SOUP
Soup is a versatile and comforting dish enjoyed by cultures around the world. It typically consists of a liquid base, such as broth or stock, combined with various ingredients like vegetables, meat, or grains. Soups can be served hot or cold, making them suitable for any season.
2. TYPES OF SOUP
Clear Soups
- Broth/Bouillon: A simple, clear soup made by simmering meat, fish, or vegetables in water.
- Consommé: A refined and clarified broth, often served as a clear soup.
Thick Soups
- Purées: Thickened by blending the main ingredients, such as vegetables or legumes.
- Bisques: Creamy soups made from puréed shellfish or vegetables, often enriched with cream.
- Cream Soups: Thickened with a roux (flour and butter) and finished with cream, like cream of mushroom.
- Chowders: Hearty soups often containing chunks of seafood or vegetables, thickened with milk or cream.
Cold Soups
- Gazpacho: A cold Spanish soup made from tomatoes, peppers, cucumbers, and onions.
- Vichyssoise: A creamy potato and leek soup, traditionally served cold.
Specialty Soups
- Minestrone: An Italian vegetable soup often containing pasta or rice.
- Tom Yum: A hot and sour Thai soup, usually made with shrimp.
- Borscht: A beet-based soup from Eastern Europe, often served with sour cream.
Regional Variations
- Miso Soup: A Japanese soup made with miso paste, tofu, and seaweed.
- Pho: A Vietnamese noodle soup with a flavorful broth, typically made with beef or chicken.