COOKING

SOUPS
SERVED AT THE START OF THE MEAL AND
MOSTLY CONSIDERED AS AN APPETIZER
TYPES OF SOUPS
CLEAR SOUPS
Thin and full of flavor
Does not contain any solid
ingredients.
BOUILLON MEANS “BROTH”

Bases from all clear

soups
Made from beef,
chicken, pork.
Fat is removed and
lean meat were used,
bones and meat were
used for chicken.
Consomme’
Clear and sparkling broth

Clarifying - a technique in
cooking were all the
sediments are removed

Decant- pour off the liquid

slowly and gradually w/o
stirring
BROTH - ENGLISH TERM FOR
“BOUILLON”

A thin soup serve

with diff. Kinds of
garnishing
THICKENED
SOUPS
Also called as “potage” in
French
Includes veg. Soups, cream
soup, and puree’s.
 Vegetable
Containssoup
a generous
amount of vegetables
(diced) or meats and
cereals.

Uses thickening agents

for filling soups.

Essential ingredients are

stocks, bacon fats,
vegetables, ad
garnishes.
 Cream
Soups
Most craved kind of
soup

Consistency is thick
cream, smooth and
velvety

Named according to
ingredients used.
PUREES - “MASHED” IN
FRENCH
Food that is
forced
through a
food
processor or
blender
WIDELY KNOWN SOUPS
SINIGANG- PHILIPPINES

Made from
tamarind with
kangkong or
string beans
using pork
stock.
Bulalo ( Beef Soup ) PHILIPPINES
FRENCH ONION SOUP -
FRANCE
Most popular and
most simple
Contains sautéed
diced onion, s
chicken / meat
stock.
Usually topped
with crusty bread
OLLA PODRIDA - SPAIN

Purée of
black beans,
hot
sausages,
chicken and
ham
WANTON - CHINA
Chicken, shrimp and
spinach soup
Minced meat is
placed in a wrapper
called “wanton”
Inside are spinach,
pechay leaves,
shrimps or pork.
SOUP #5
BOUILLONBASE - FRANCE & NEW
ORLEANS

Heavy soup
Considered as
heavy meal
Contains, chunks
of fish, lobsters,
oysters and
shrimps.
FRANCE- POT-AU-FEU
PREPARING SAUCES
ROUX

Base of all type of sauces.

BEURRE MANIÉ

Thickener dough
made in pea size
balls.
FIVE MOTHER SAUCES
BECHAMEL/ CREAM SAUCE

Prepared from veal sauce

Used with vegetable or cream

dishes

Mixed with milk/cream with

white roux.
ESPAGNOLE

Brown sauce made sauce

made from onion, celery,
butter, flour and brown roux
sauce.
HOLLANDAISE SAUCE

Made from egg yolk, butter

lemon, and gastric mixture of
white wine/vinegar, pepper,
shallots and other spices.
TOMATO SAUCE

Red sauce
prepared from
tomato products
and other
seasonings and
roux
VELOUTÉ SAUCE

White sauce
made from
chicken stocks
and light roux
sauce