Untickened soup

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The function of soups is to stimulate appetite. A well-made soup will have a good colour, flavour and consistency, and will be served at the correct serving temperature with the appropriate garnish. To estimate the required amount of soup needed for number of any orders, allow four portions per litre (or 250 mL per serve).
Soups are normally classified into unthickened soups (еonsоmmes, bouillons, broths) and thickened soups (purees, cremes and bisques).
Consоmmes are clear soups prepared from strong stocks, which are flavoured with various meats (poultry game, fish), vegetables, herbs and seasonings. They must be crystal clear when cooked. They are served alone or with a simple garnish. The name of the soup is often taken from the garnish used, for example consomme a la julienne which has thin julienne strips of root vegetables, or consomme Italienne, which is garnished with pasta.
Bouillons are served in the same way as consommes.
Broths are unstrained soups made from stock, and garnished with a cereal, diced vegetables, meat or fish.



Thickened soup
Purees are made from fresh, diced vegetables cooked in stock. The ingredients in the soup are passed through a sieve or blender to make a thick soup Cremes (cream soups) are thickened with cream. There are two ways to make a cream soup: A bechamel sauce is prepared, added to the pureed ingredients and finished with stock and cream. A is made from the ingredients and then puree cream is added wines, Bisques are made with fish stock, vegetables, wines, herbs and seasonings. They are thickened with rice, passed through a sieve and finished with wine and cream.