CHEF Q: What is Specialty Soup in Culinary Knowledge

Thursday, October 10, 2019

Soup Knowledge: Specialty Soup

Highlights the cuisine of a specific region and made with unusual ingredients or unusual methods.
It can be clear soup, thick soup, or cold soup.
It can be served hot or cold.

Specialty Soup

Louisiana Gumbo: American specialty soup
Mock Turtle Soup: English specialty soup
Peanut soup: African specialty soup
Vichyssoise: French specialty soup
Swedish Fruit Soup: Swedish specialty soup
Shark Fin Soup: Chinese specialty soup
Swallow's Nest Soup: Chinese specialty soup
Torpedo Soup: Malaysian exotic soup that includes the penis of a bull as the main ingredient
Tom Yam Gong: Thai specialty soup
Sop Buntut: Indonesian beef oxtail soup
Ramen Soup: Japanese noodle soup

Sop Buntut
(Indonesian Beef Ox-tail Soup)

First, blanch the oxtails
Place the blanched oxtail, mirepoix (carrot, onion, celery), and water into a stockpot
Add all the spices (cardamom, cloves, grated nutmeg, black peppercorns, and crushed ginger) to the stockpot.
Bring to boil and simmer about 2 hours (until tender).
Season with salt and pepper.
Strain the stock and separate the tender cooked oxtail on the side
Put back the cooked oxtail to the strained oxtail broth.
Add sauteed garlic to the cooked oxtail and simmer about 10 minutes (to add more flavor)
Serve with Steamed rice and Indonesian condiment (krupuk or emping, sambal, kecap manis).

African Peanut Soup

Shark Fin Soup
(Chinese Specialty Soup)

Louisiana Gumbo

Peel and devein shrimp and refrigerate shrimp until needed.
Make seafood stock from shrimp shells and fishbone and keep on the side
Melt butter and add flour in the pot, to make a brown roux
Add seafood stock to the brown roux, we are making brown seafood veloute
Bring veloute to simmer and strain remove from the heat and keep warm.
Saute all the main ingredients ( seafood, sausage, bell pepper, celery, tomato concasse, and okra) with garlic and chopped onion.
Add all the sauteed main ingredients to the seafood veloute.
Seasoning with salt, pepper, Cajun spice, gumbo file, jalapeno.
Bring to simmer about 15 minutes.
Add cooked lump crab meat
Add chopped fresh herbs
Serve with Cooked rice/ steamed rice.