What is Specialty Soup in Culinary Knowledge

Soup Knowledge: Specialty Soup

What is 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

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The Famous Specialty Soup 

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

Sop Buntut
(Indonesian Beef Ox-tail Soup)

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Sop Buntut Recipe

Ingredients

• 2 kilograms. Beef oxtail cut in 2 cm thick
• 4 liter. Water
• 25 grams. Chopped garlic
• 200 grams. Sliced onion
• 100 grams. Sliced carrot
• 50 grams. Sliced celery,
• 1 tablespoon. Grated nutmeg
• 6 pieces. Cardamon
• 2 pieces. Cloves
• 1 tablespoon. Black peppercorn
• 15 grams. Crushed ginger
• To taste. Salt and Pepper

Garnish

• 100 grams. Blanched carrot, sliced or diced 
• 60 grams. Tomatoes, wedges or diced
• 40 grams. Fried Shallot slice

Method

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

African Peanut Soup

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Shark Fin Soup
(Chinese Specialty Soup)

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Louisiana Gumbo

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Louisiana Gumbo Recipe

Ingredients of Gumbo

• 150 grams. All-purpose flour.
• 150 grams. Vegetable oil.
• 1.5 liters. Fish stock/ shrimp stock.
• 300 grams. Unpeeled shrimp.
• 150 grams. Cubed red snapper fish 
• 150 grams. Scallop.
• 150 grams. Mussel.
• 200 grams. Cooked Andouille sausage, sliced.
• 300 grams. Okra.
• 25 grams. Minced garlic.
• 100 grams. Chopped onion.
• 100 grams. Diced green bell pepper.
• 50 grams. Diced celery.
• 100 grams. Tomato concasse.
• 1 teaspoon. File gumbo powder.
• 1 teaspoon. Cajun seasoning.
• 1 tablespoon. Chopped fresh thyme
• 1 teaspoon. Chopped fresh oregano.
• 2 pieces. Bay leaves.
• 1 tablespoon. Chopped jalapeno seedless.
• 100 grams. Cooked Lump crab meat.
• Cooked rice for serving

Method

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

Tom Yam Goong
(Thai Shrimp Spicy Soup)

Swallow's Nest Soup
(Chinese Specialty Soup)

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