Soup

Soup

Introduction:

Soup is wholesome, flavored and nutritious liquid food consisting of meat, poultry, seafood, cereals or vegetables, which plays an important role on the menu. They stimulate the appetite for the main course. It is easily digestible and potable and should be distinguished in flavor, consistency, appearance and taste.

Clean, strong and flavored stock is the base of most soups while preparing. It helps in producing good quality soup. All good soup should be served very hot (i.e. 90°C), sometimes cold soup also might be served at 3°C but very occasionally. Potage is the soup section where soup is prepared for lunch, dinner or supper. A portion of soup is usually 200 ml to 250 ml. It depends on the type of soup and the number of course that it follows.

Accompaniment  of Soup:

• Melba toast ( very thin crisp toast)
• Bread rolls
• Bread sticks with butter

And garnishes for the soups are cream, cheese, croutons, vegetables, herbs, egg, etc.

Points to be considered while preparing and serving soup:

1. First class clean, strong and flavored stock should be used, as it would help in producing good quality soup.
2. If there is heavy main course, the soup should be thin and light.
3. If a heavy soup is served ahead, the portion of main course should be light.
4. The soup shouldn't be consisted any food particles that need much chewing.
5. Garnish should be small so that they can be picked easily by soup spoon.
6. Soup should always be moderately seasoned.
7. Serve hot soup piping hot and cold soup at around 3°C.
8. Accompaniment of the soup should be crispy and fresh.