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    Soup is a liquid food

    Soup is often served hot or cold and prepared by combining ingredients like meat or vegetables with stock, juice, water or other liquids. Hot soups are characterized by boiling solid ingredients till the flavor is extracted (for example broth). There are two main types of soup; thick and clear soups.


     

  • Factors to consider when purchasing soup ingredients

    When purchasing soup ingredients, it is important to check that they are in a good condition. No parts should be rotten or have gone bad, especially if using older vegetables. Soups often contain a wide variety of vegetables so it is important to consider the availability of ingredients – some might be seasonal.

    When trying out a new recipe, it is important to start small (i.e. adding a very small quantity of the ingredient to a widely popular soup). Factors such as the consistency of the soup, the taste, colour and overall nutritional value must be considered when buying ingredients. 

  • Uses of soup
    • Soup is generally served as a starter for three and four course meals
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    • Soup is generally served as a starter for three and four course meals
    • It can often be a standalone light meal, served for supper
    • Sometimes, a small amount of soup can be used as an hors-d’oeuvres at a finger function
    • Soups can be a great way to use leftovers in addition to other ingredients
    • Soup, in terms of calorie intake, can be useful for people trying to lose weight because the soup is comprised of a large proportion of water (which when consumed in volume, can also be filling)
    • Hot soup can help clear congestion. Historically the serving of chicken soup to sick people has been proven to be helpful as it is a great way to get proteins, vitamins, minerals, calories and water into one's body without the effort of having to bite, chew, swallow and digest solid foods

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  • Ensuring a good soup

    • Soups require the use of a base stock - common options are beef, chicken or vegetable. Stocks are high in water content and add flavour to the soup. Most meat stocks also have vegetables added to them to enhance the flavour
    • Soups must not be greasy - lemon juice is a good way to break down grease
    • Most of the fat should be trimmed from meat before making a soup. The remaining fat which appears while cooking should be skimmed off
    • Different varieties of vegetables, with differing attributes such as taste, texture and colour can be used (e.g. carrots for a sweeter flavour and orange colour, potatoes for thickening)
    • It is vitally important for a chef to taste the soup during preparation and before presentation 

  • Quality characteristics

    When preparing hot soup it is important to ensure that the soup is very hot. Likewise, for a cold soup, the soup must be chilled and not warm or even room temperature. The ingredients within a soup should be perfectly cooked and as a general rule the soup should be free from fatty pieces. A good soup has to be tasty and present a good flavour – it must not be bland or have excess or overpowering ingredients.  The soup’s consistency must be appealing to the eye, moderate garnishing should be used for presentation and the soup should be well seasoned.  

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