Soup - Definiton and Classfication

findyournotes
Apr 24
3 min read

Updated: Apr 29

What Is Soup?

Soup is a primarily liquid food, typically served warm or hot (though some varieties are enjoyed cold), created by combining ingredients such as meat, fish, vegetables, legumes, or grains with a liquid base like water, stock, milk, or broth. The preparation often involves simmering these components to extract flavors, resulting in a harmonious and nourishing dish

The popularity of soups today may be due to increased nutrition consciousness, due to a desire for simpler lighter meals, or due to an increased appreciation of how appetizing and satisfying soup can be. Whatever the reason, the emphasize the importance of soup making skills. Soup, according to a dictionary, is a liquid food derived from meat, poultry, fish or vegetable or a combination of them.

Classification of Soup

Thin Soups
Thick Soups
Cold Soups
International soups

Thin Soups

Delicate and flavorful liquids that awaken the appetite.

Thin soups are clear, flavorful, and nutritious liquids prepared without the use of thickening agents. Typically light in consistency, these soups are often served as appetizers to stimulate the appetite before a main course. Thin soups are primarily divided into two categories:

Passed Soups: Strained to remove all solid particles, resulting in a clear and refined liquid.
Unpassed Soups: Contain visible ingredients such as vegetables, grains, or meats, adding texture and heartiness.

1. Passed Soups

These are refined, crystal-clear soups that have been strained or filtered for a smooth and elegant presentation.

Examples:

Consommé: A clarified, richly flavored amber-hued broth.
Strained Vegetable Broth: A delicate soup made by simmering vegetables and straining the solids.

2. Unpassed Soups

Unpassed soups retain their solid ingredients, giving them a more rustic, nourishing character.

Examples:

Bouillon: Clear soup with visible bits of meat or vegetables, known for its strong flavor.
Broth: Slightly cloudy soup with meat, vegetables, and sometimes grains like barley or rice.
Chicken Broth: Light and aromatic soup made with chicken, vegetables, and herbs.
Scotch Broth: Traditional Scottish soup featuring mutton, barley, and root vegetables.
Petite Marmite: A classic French soup with tender chunks of meat and vegetables.

Thick Soups

Rich, hearty, and deeply satisfying with a creamy or chunky texture.

Thick soups have a denser consistency achieved through puréed ingredients, roux, cream, or other thickening agents. These soups are robust and are often served as a main dish or a hearty appetizer.

Types of Thick Soups:

1. Purée Soups

Made by blending starchy vegetables like potatoes, pumpkins, or lentils—naturally thick without additional agents.

Examples:

Pea Soup
Potato SoupTip: Garnish with croutons for a contrasting texture.

2. Cream Soups

These begin with a purée and are finished with béchamel or cream for a velvety mouthfeel.

Examples:

Cream of Tomato Soup
Cream of Mushroom Soup
Cream of Green Peas

3. Velouté Soups

Prepared by combining stock with a light roux, often enriched with a liaison of cream and egg yolks for added smoothness.

Examples:

Chicken Velouté
Almond Velouté
Celery Velouté
Velouté Potato Soup with Herb Croutons

4. Bisques

Luxurious soups made from puréed shellfish, thickened with rice or cream, often finished with wine for depth.

Examples:

Crab Bisque
Lobster Bisque
Snail Bisque

5. Chowders

Originating in America, these chunky soups are thickened with potatoes and often include milk, seafood, bacon, and vegetables.

Examples:

Manhattan Clam Chowder
New England Clam Chowder

Cold Soups

A refreshing twist on tradition, perfect for warm weather.

Cold soups are served chilled or at room temperature and are ideal for summer dining. They can be either thick or thin and may be passed or unpassed. While not a separate traditional classification, they are recognized for their unique service style.

Cold soups are generally thickened using purées, starches, or gelatin and are presented in chilled bowls to retain their cool freshness.

Popular Cold Soups:

Ajoblanco (Spain): Made with bread, almonds, garlic, and olive oil.
Gazpacho (Spain): A zesty mix of tomatoes, cucumbers, bell peppers, and olive oil.
Vichyssoise (France): Puréed leeks, onions, potatoes, cream, and chicken stock.
Naengmyeon (Korea): Cold buckwheat noodle soup in chilled meat broth.
Okroshka (Russia): Raw vegetables in a light kefir or kvass base.

International Soups

Global flavors in a bowl—each soup tells a cultural story.

International soups reflect the culinary heritage and regional ingredients of their countries. These soups may be thick or thin, hot or cold, and are cherished worldwide for their authenticity and flavor.

Famous International Soups and Their Origins:

S.No	Name of the Soup	Country of Origin
1	Minestrone	Italy
2	Green Turtle Soup	England
3	French Onion Soup	France
4	Petite Marmite	France
5	Scotch Broth	Scotland
6	Cock-a-Leekie	Scotland
7	Mulligatawny	South India
8	Borscht Polonaise	Poland
9	Olla-Podrida	Spain
10	Gazpacho (Cold Soup)	Spain
11	Manhattan Clam Chowder	USA
12	Hoche-Pot Flamanda	Belgium
13	Camaro	Brazil
14	Leberknödel	Germany
15	Paprika Soup	Hungary
16	Bouillabaisse	France
17	Creole Soup	New Orleans (USA)