The Most Popular National Soups in The World

Soup Knowledge: National Soup

What is National Soup?

• The National Soup can be clear or thick soup.
• This soup has specific ingredients, special cooking methods from the origin of the country, and then the soup is introduced to the outside world so that it becomes famous in the hotel or restaurant.
• For example, Turtle soup from England, French Onion soup and Bouillabaisse soup from France, and Mulligatawny from India, Soto Ayam and Sop Buntut from Indonesia,  Tom Yam from Thailand, Minestrone soup from Italy, etc.

National Soup

Read: Mother Sauces

The Most Popular of National Soup

1. Gumbo (USA)

• Thick spicy soup from Louisiana,  made from bell pepper, okra, rice, seafood, sausage, and filè (fee-lay) powder / Gumbo Powder.

2. Clam Chowder (USA)

• New England clam soup that contains clams with milk, potatoes, onions, and bacon.

3. Manhattan Clam Chowder (USA)

4. Andalusian Gazpacho (Spain)

• Cold soup made from blended vegetables (tomato, cucumber, onions, green peppers, garlic), and tomato juice.

5. Onion soup (France)

• Made from beef stock, sauteed onion, sherry wine, crouton, and Gruyere cheese.

French Onion Soup (France)

Read: What is Cooking

6. Bouillabaisse Soup (France)

• Marseille seafood soup is containing fish stock, different kinds of fish, and shellfish which usually are flavored with garlic, orange peel, basil, bay leaf, fennel, and saffron.

7. Vichyssoise (France)

• Cold soup made from potato, leek, and cream.

8. Petite Marmite (France)

• Flavorful French soup made from a variety of meats. It is usually made from beef, chicken, marrow bones, and various vegetables including cabbage.

Petite Marmite (France)

Read: Traditional Appetizer

9. Scotch Broth (Scotland)

• The main ingredients are usually barley, dice of beef or lamb, carrots, turnips, cabbage, and leeks.

10. Cock-a-Leekie (Scotland)

• Chicken broth, leek, and potatoes.

11. Leberknoedel (Germany)

• Consomme with liver dumpling.

12. Snert Soup/ Erwtensoep  (Nederland)

• Thick split peas soup and sausages.

13. Menudo (Mexico) 

• Mexican tripes soup made from tripe and hominy.

14. Albondigas (Mexico)

• Mexican meatball soup made with sauteed onions, garlic, broth, and tomatoes.

15. Goulash Soup (Hungary)

• Beef soup made from diced beef, bell pepper, potatoes, paprika powder, caraway seed, and sour cream as a garnish.

Goulash Soup (Hungary)

Read: Popular Pasta Sauces

16. Tarator (Bulgaria)

• Bulgarian cold soup made from cucumber and yogurt.

17. Borscht (Rusia)

• Made from red beet and beef.

18. Soto Ayam (Indonesia)

• Chicken soup made from chicken stock, yellow paste, chicken and garnish with boiled egg, glass noodle.

19. Sop Buntut (Indonesia)

• Beef oxtail soup made from beef oxtail, oxtail broth, Indonesian spices (ginger, clove, cardamom, cinnamon, garlic, etc) garnishes with carrot, tomato, and fried shallot.

Soto Ayam (Indonesia)

Read: What is Buttercream

20. Miso Soup (Japan)

• Breakfast Japanese soup made from red miso paste, dashi, tofu, etc.

21. Mulligatawny (India)

• Chicken stock, rice, potatoes, apple, coconut milk, etc.

22. Tom Yam (Thailand)

• Seafood soup made from seafood, straw mushroom, tom yam paste, kaffir leaf, cilantro, etc.

23. Tom Kha Gai (Thailand)

• Thai chicken soup made with coconut milk, galangal, lemongrass, and chicken.

Tom Kha Gai (Thailand)

Read: Popular Sandwiches

24. Sinigang (Philipines)

• Philippines sour soup made with pork ribs, vegetables, and tamarind-flavored broth.

25. Pho (Vietnam)

• Vietnamese beef/chicken soup cooked with scallion, onion, charred ginger, coriander, basil, cinnamon, star anise, cloves, and black cardamom.

26. Egg Drop Soup (China)

• Chinese soup of beaten eggs, chicken broth, and additional ingredients such as crab meat, corn kernel, leek, sea cucumber, bamboo shoot, or tofu.

Egg Drop Soup (China)

Read: 9 Types of Breakfast

27. Hot and sour soup (China)

• Chinese spicy and sour soup from Beijing and Sichuan as a regional dish.

28. Peanut Soup (Africa)

• Peanut and tomato paste as the main ingredients.

29. Harira (Morocco)

• Moroccan soup that uses lamb, fresh tomatoes, chickpeas, and lentils, flavored with harissa hot sauce.

30. Sancocho (Colombia)

• It also contains chicken, beef, plantains, yucca (cassava), potatoes, corn, bell peppers, and onions.

Sancocho (Colombia)

Read: Types of Clear Soup

31. Ajiaco Soup (Colombia)

• Chicken and corn soup.

32. Sopa Negra (Costa Rica)

• Black bean soup made of black beans, chicken broth, eggs, bell pepper, fresh cilantro, onions, and garlic.

33. Camaro (Brazil)

• Brazilian shrimp soup. its consist shrimp, tomato puree, coconut milk, and red paprika.

34. Minestrone (Italy)

• Vegetable soup, tomatoes, bean, and pasta.

Minestrone (Italy)

Read: Types of Egg Dishes For Breakfast

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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

Read: 9 Types of Breakfast

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)

Read: The Most Popular of Cake Decoration

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

Read: What’s the Difference Between Simmering and Boiling?

Shark Fin Soup
(Chinese Specialty Soup)

Read: 9 Types of Salad Based on the Main Ingredients Used

Louisiana Gumbo

Read: 10 Types of Amuse-Bouche as Chef's Complimentary

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)

Read: 13 Popular Types of Dried Pasta and Their Dishes

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2 Types of Cold Soup You Should Know as A Chef

Soup Knowledge: Cold Soup

What is Cold Soup?

• Served cold under 5 degree Celsius
• Can be a sweet or savory taste
• Usually, starchy vegetables, legumes, or fruits as the main ingredients.
• Generally, cold soup is blended or pureed
• Cold soups can be as simple as a chilled version of cream soup or as a cold fruit soup blended with yogurt. 

Cold Soup

Read: 9 Types of Breakfast

4 Types of Ingredients 

1. Main Ingredients: Fruits (papaya, watermelon, cantaloupe, pineapple, etc.), Starchy vegetable ( potato, pumpkin, butternut squash, sweet potato, etc), legumes (nuts, beans, peas, and lentils) 
2. Liquids: Water, stock, juice, milk, skim milk, buttermilk, etc.
3. Flavor: Herbs, spices, liqueur (Dry sherry, Grand Marnier, Cointreau, etc)
4. Garnishes:  Various cut fruit and vegetable, dairy products (cream, whipped cream, yogurt, creme fraiche, sour cream, etc), herbs, etc.

Gazpacho

Read: 10 Types of Amuse-Bouche as Chef's Complimentary

The Famous of Cold Soup

1. Vichyssoise (French potato soup)
2. Borscht (Russian soup)
3. Gazpacho Andalouse (Spanish cold soup)
4. Salmorejo (Spanish tomato soup)
5. Ajoblanco (Spanish almond soup)
6. Watermelon Gazpacho
7. Chilled Papaya Soup
8. Sweet potato Soup
9. Chilled Mango Soup
10. Cucumber Soup
11. Chilled Pear Soup
12. Peas and Mint Soup

Borscht

Read: What is The Secret Knowledge to Making The Perfect Sauces

2 Types of Cold soup

1. Uncooked Cold soup: Does not require the cooking process
2. Cooked Cold Soup: Requires the cooking process.

Salmarajo

Read: The Famous List of Bread Types and Their Description

1. Uncooked Cold Soup and Ingredients

• Chilled Mango Soup: Frozen mango, low-fat yogurt, honey, pineapple juice, garnish (diced mango)
• Chilled Melon and Mint Soup: Melon, water, ice cube, thick yogurt, sugar as needed, garnish (julienne melon and chopped mint leaf)
• Chilled Mandarin Orange Soup: Canned mandarin orange, orange juice, sugar, cornstarch, sour cream, garnish (orange segment)
• Chilled Papaya Soup: Papaya, honey, water, lime juice, sugar as needed, garnish (diced papaya and plain yogurt)
• Chilled Pear honey Soup: Canned pear halves, pear nectar, lemon juice, garnish (small diced pear and whipped cream)

2. Cooked Cold Soup and Ingredients

• Chilled Pumpkin Soup: Pumpkin, potato, onion, vegetable stock or water, honey, salt, cream, garnish (diced pumpkin)
• Sweet Potato Soup: Sweet potato, potato, honey, sugar, cinnamon powder, water, cream, garnish (yogurt)
• Chilled Strawberry Soup: Frozen strawberry, red wine, water, sugar, cornstarch, sour cream, lemon juice, garnish (sliced fresh strawberry and sour cream)
• Chilled Vichyssoise: Potato, the white part of the leek, onion, butter, water or vegetable stock, heavy cream, salt, white pepper, garnish (chopped chives).

Ajoblanco

Read: 10 Types of Compound Butter to Enrich Your Dishes

Gazpacho Andalouse Soup Recipe

Ingredients

• 2 kilograms. Ripe flesh tomato
• 1 liter. Tomato juice
• 100 grams. Chopped onion
• 10 grams. Chopped garlic
• 200 grams. Chopped fresh cucumber 
• 100 milliliters. Olive oil
• 25 grams. Red wine vinegar
• 100 grams. White bread as a thickening agent
• 25 grams. Chopped cilantro
• To taste. Salt and White pepper
• To taste. Tabasco
• To taste. Sugar

Garnish

• 50 grams. Diced red bell pepper
• 50 grams. Diced green bell pepper
• Crouton

Method

• Remove seeds and skin from tomatoes and cucumbers
• Combine all the ingredients into the bowl
• Wrap with plastic, keep in the fridge between  4 hour - 12 hours as the maximum time for marination
• Liquidize in the blender until the mixture is liquidized pass through a coarse strainer
• Adjust seasoning with salt/ pepper and Tabasco
• Serve when completely chilled
• Garnish with croutons and raw diced peppers

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5 Types of Thick Soup in Culinary Knowledge

Soup Knowledge: Thick Soup

What is Thick Soup?

• Thick soups are classified depending upon the type of thickening agent used and the main ingredient
• Types of thickening agents are roux, beurre manie, liaison, slurry, or starchy vegetables.
• The main ingredients such as crustacean (bisque), vegetables (cream soup), starchy vegetables ( puree soup, meat, and poultry (veloute soup), potato, and seafood (chowder).

Thick Soup

Read: Types of Breakfast

5 Types of Thick Soup

1. Cream Soup
2. Puree Soup
3. Bisque 
4. Chowder Soup
5. Veloute Soup

1. Cream Soup

• Thickened with a roux, beurre manie, liaison, or other thickeners plus, cream, light cream, half, and a half or milk as a key ingredient.
• The main item is often a vegetable
• The main ingredient is often puréed
• Don’t confuse with puréed soups
• Very smooth
• Very creamy
• Named after the main ingredient in the soup.
• Cream of ________.
• E.g. Cream of broccoli soup, Cream of mushroom soup, Cream of asparagus soup, etc.

Cream of Baked Potato Soup

Read: Types of Bread

The Famous of Cream Soup

1. Cream of Broccoli Soup
2. Cream of Roasted Red Bell Pepper Soup
3. Cream of Mushroom Soup
4. Cream of Asparagus Soup
5. Cream of Baked Potato Soup
6. Cream of Corn Soup
7. Cream of Dubarry (Cauliflower Soup)
8. Cream of Carrot Soup
9. Cream of Roasted Tomato Soup 

Cream of Tomato Soup

Read: Compound Butter

2. Puree Soup

• Similar to cream soups
• Puree Soup is thickened by pureeing one or more of the vegetables such as carrots, potato, sweet potato, parsnip, or other starchy vegetables. 
• Potage is the French term for a thick creamy puree soup, creamy soup 
• Generally starchy vegetables as main ingredients
• The main ingredient is puréed
• I.e. Legumes, potatoes, sweet potatoes, pumpkin, parsnip, carrot, etc.
• No thickeners
• Generally not strained
• More rustic appearance than cream soup
• cream or milk as an additional ingredient

Puree of Pumpkin Soup

Read: Cooking Method, Deep-Frying Method

The Famous Puree Soup

1. Puree of Pumpkin Soup
2. Puree of Roasted Sweet Potato Soup
3. Puree of Potato Soup.
4. Puree of Cauliflower Soup
5. Puree of Carrot Soup
6. Puree of Butternut Squash
7. Puree of Parsnip Soup
8. Puree of Green Peas Soup

Puree of Green Peas Soup

Read: Mayonnaise Derivatives

3. Bisque

• Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.
• Traditionally based on crustaceans
• Similar characteristics of cream soups
• Thickening agents are rice (classically), rice flour, or roux
• Often finished with Sherry Wine and garnished with diced meat of the main ingredient

Lobster Bisque

Read: Fresh Pasta

The Famous Bisque

1. Lobster Bisque
2. Shrimp Bisque
3. Crab Bisque
4. Crayfish Bisque

Crayfish Bisque

Read: Types of Mother Sauces

4. Chowder

• Soup made with fish, shellfish, and or vegetables.
• Generally, contain onions and potatoes  
• Usually contain milk or cream
• Proteins and/or vegetable-based
• Creamy or clear
• Pork product often added for flavor
• Heavy on the garnish
• Hearty soups
• Variations of chowder can be seafood or vegetable
• The famous chowder soup is New England Clam Chowder serve with Saltine Cracker or Oysters cracker

New England Clam Chowder

Read: Classification Salad

5. Velouté Soup

• The base of a velouté soup consists of velouté sauce, being of vegetable, poultry, game, or fish, plus a puree of the main ingredient. 
• Finish with the liaison (mixture egg yolk and cream)

The Fomous Veloute Soup

• Veloute Agnes Sorel (Chicken Veloute with Mushrooms): Chicken veloute + Julienne mushroom + Julienne Chicken + Julienne beef ox tongue + Liaison.
• Veloute Bagration Maigre (Fish Veloute with Mushrooms): Fish Veloute + Julienne of sole, Quenelles of white fish  + Crayfish  + Liaison

Veloute Agnes Sorel
(Chicken Mushroom Veloute Cream Soup)

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3 Types of Clear Soup You should know

Soup Knowledge: Clear Soup

What is Clear Soup?

• A clear soup is any soup made without thickeners or dairy products.
• Based on stocks or broth.
• Garnish may be cooked in soup or cooked separately.

Clear Soup

Read: What’s the Difference Between Simmering and Boiling?

3 Types of Clear Soup

1.  Broth/ Bouillon
2.  Clear Vegetable Soup
3.  Consommé

1. Broth/Bouillon

• A type of clear soup
• Bouillon is a clear seasoned soup made from lean meat or other main ingredients such as chicken, lamb, duck, and beef.
• Bouillon is often used synonymously with broth.
• The broth is made by straining the main ingredients that have been cooked such as vegetables, chicken, beef, duck, etc.
• The names of the soups depend on the types of broth and garnish.
• For example, chicken broth with diced chicken, beef broth with julienne vegetables, etc.

Broth
Chicken Broth with Chicken and Boiled Egg

Read: The Most Popular National Soups

2. Clear of Vegetable Soup

• The vegetable clear soup is a type of clear soup that uses vegetable broth with vegetables as a garnish.
• Clear stock or broth with the addition of one or more types of vegetables.

Vegetable Soup
(Indonesian Clear Vegetable Soup)

Read: 5 Basic Recipes of French Mother Sauces

3. Consommé

• Consomme is a rich and flavorful broth that has been clarified with the raft to make it very clear.

Asian Duck Consomme with Duck Dumpling

Read: The Famous List of Bread Types and Their Description

Raft Ingredients or Clarified ingredients

• Lean ground meat (chicken, beef, or duck): Adds flavor and protein.
• Egg whites: Aid in clarification.
• Grounded or chopped mirepoix: Helps form the raft, and adds flavor.

Raft
Lean meat, Egg white, Mirepoix (onion, carrot, and celery)

Read: Differences Between Braising and Stewing

How to Make  Beef Consomme

1. Make beef stock from beef bones, mirepoix, bouquet garni, and water.
2. Make beef raft from ground beef, egg white, chopped mirepoix, herbs, and spices.
3. Add beef raft to the beef stock (after cool) and mix well in the stockpot.
4. Cook over high heat just a few minutes, to bring up the raft to the surface of the stock.
5. Turn to low heat and simmer the broth until you can smell the rich flavor (between 1 - 4 hours depending on the quantity of stock).
6. Strain with cheesecloth.
7. Serve and garnish according to the name of the consomme.

How to Make Consomme

Read: How to Make Beurre Blanc as The Classic French Sauce

The Names of Consommé and Garnish

1. Consommé Royale: Dices savory egg custard or Fresh egg yolk.
2. Consommé Julienne: Julienne of vegetables.
3. Consommé Brunoises: Brunoises of vegetables.
4. Consommé Celestine: Julienne of thin pancake.
5. Consommé Breton: Juliennes of celery, onion, and leeks.
6. Consommé Dubbary: Floret of cauliflower.
7. Consommé Florentine: Juliennes of blanched spinach.
8. Consommé St. Germain: Blanched green peas.
9. Consommé Cereals: Rice and barley.
10. Consommé Madrilène: Flavored with tomato and celery, garnished with diced tomato flesh.

Beef Consomme Recipe

• 5 lb. Grounded beef.
• 3 lb. Chopped onion.
• 1.5 lb. Chopped carrot.
• 0.5 lb. Chopped celery.
• 0.5 qt. Egg white.
• 8 pcs. Black peppercorns.
• 1 oz. Chopped garlic.
• 5 pcs. Cloves.
• 1 tablespoon. Dried thyme.
• 2 pcs. Bay leaves.
• 0.5 cup. Soy sauce (additional).
• 3 pcs. Blackened onion.
• 10 gal.Beef stock.
• To taste. Salt.

Chicken Consomme Recipe

• 5 lb. Grounded chicken Meat.
• 3 lb. Chopped onion.
• 1.5 lb. Chopped carrots.
• 0.5 lb. Chopped celery.
• 0.5 qt. Egg white.
• 8 pcs. Black peppercorns.
• 1 oz. Chopped garlic.
• 5 pcs. Cloves.
• 1 tablespoon. Dried thyme.
• 2 pcs. Bay leaves.
• 0.5 cup. Soy sauce (additional).
• 3 pcs. Blackened onion.
• 10 gal. Chicken stock.
• To taste. Salt.

Asian Duck Consomme Recipe

• 5 lb. Grounded duck meat.
• 3 lb. Chopped onion.
• 1.5 lb. Chopped carrots.
• 0.5 lb. Chopped celery.
• 0.5 qt. Egg white.
• 8 pcs. Black peppercorns.
• 1 oz. Chopped garlic.
• 3 oz. Ginger.
• 3 pcs. Lemongrass.
• 2 pcs. Bay leaves.
• 1 cup. Soy sauce.
• 10 gal. Brown duck stock.
• To taste. Salt

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5 Classification of Soup in Culinary Knowledge

Soup Knowledge: Soup Classification

What is Soup?

• Soup can be any combination of vegetables, fruits, meat, poultry, or fish cooked in a liquid or served with the liquid as a major part of the dish.
• 5 classification of soup: Clear soup, Thick soup, Cold soup, Specialty soup, and National soup.

Types of Soup

Read: Egg Dishes for Breakfast

5 Classification of Soup

1. Clear soup

• Broth/ Bouillon: Flavorful liquid obtained from the simmering of meats and/or vegetables. 
• Consomme: Flavorful stock or broth that has been clarified by raft to make it perfectly clear and transparent.
• Clear vegetable soup:  Clear stock or broth with the addition of one or more types of vegetables.

Consomme, Broth, Clear Vegetable Soup

Read: Types of Bread

2. Thick soup

• Cream Soups: That is thickened with roux, beurre manie, liaison, or other thickeners plus milk or cream.
• Puree: Soup that is thickened by pureeing one or more of the vegetables  in the soup 
• Chowder: Soup made with fish, shellfish, and or vegetables.  Usually contain milk or cream and potatoes.
• Bisque: Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.
• Velouté Soup: The base of a velouté soup consists of velouté sauce, being of vegetable, poultry, game, or fish, plus a puree of the main ingredient.

Bisque, Chowder, Puree Soup

Read: Types of Cake Decoration

3. Cold soup

• The main ingredients are fruits or vegetables and there are two categories of cold soups that need to be cooked and those that don't.

Gazpacho, Vichyssoise, Watermelon Soup

Read: Mother Sauces

4. Special soup

• Soups are made with unusual ingredients or unusual methods.

African Peanut Soup, Singapore Turtle Soup, Louisiana Gumbo

Read: Popular Pasta Sauces

5. National soup

• This soup has specific ingredients, special cooking methods from the origin of the country, and then the soup is introduced to the outside world so that it becomes famous in the hotel or restaurant.

Hungarian Goulash, Minestrone Soup, Soto Ayam

Read: Thick Soup

Types of  Soup Ingredients

1. Types of Main Ingredients

• Meat: Beef, lamb, pork, mutton, etc.
• Seafood: Fish and shellfish.
• Poultry: Chicken, duck, etc.
• Vegetable: Beans, mushrooms, green vegetables, root vegetables, etc.
• Fruit: Watermelon, papaya, pear, cantaloupe, peach, etc.

2. Types of Aromatics

• Spices: Ginger, garlic, turmeric, saffron, peppercorn, coriander seed, etc.
• Herbs: Thyme, basil, cilantro, oregano, parsley, tarragon, etc.
• Mirepoix: Onion, carrot, celery.
• Sachet d'épices: Crush or crack spices.
• Bouquet garni: Leek, bay leaf, parsley stalk.

3. Types of Liquids

• Stock, Broth, or Bouillon.
• Fumets (fish stock).
• Fruit and vegetable juice.
• Water.

4. Types of Garnishes

1. Bread and Crackers: Croutons dices or other shapes made from bread, toast, pastry. 
2. Grain: Cereals,  rice, or barley.
3. Cheese: Grated Parmesan, mozzarella, Gruyere, etc.
4. Cream: Whipped cream, sour cream, creme fraiche, etc.
5. Meats usually small dices or juliennes.
6. Cured meat: Ham, smoked beef, sausage, etc.
7. Pasta and Noodles: Spaghetti, macaroni, egg noodle, rice noodle, etc.
8. Vegetables and fruits: Cut in various sizes

Cooking Soup Tips

1. Soups are simmered, Not boiled

• Boiling causes: Separation, Cloudiness, Meats to toughen

2. Taste soups during the cooking process

• Check vegetables for doneness
• Check flavors and adjust as necessary

Culinary Term

• Stock: Usually made with bones & aromatics
• Broth: Usually made with meat & aromatics

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