How many types of soup /soup types list .

What is soup and type of soup list and example or classification of soup .

Soup:-

  Soup are nutritional liquid , which are made from the extraction of vegetables,meat bones etc. Soups are always served piping hot . Two soups are usually provided on the menu ,one being a clear soup ( consomme) and the other being a thick soup ( Cream , puree , voloute ) . Special forms of soup like bisque ,borstch ,may also be served . Thin soups like consommes are served in a soup bowl with soup / desssert spoon . The thick soups are usually served in a soup plate .

              The accompaniments are salt ,pepper and bread rolls / soup sticks with butter . If the soups are Chinese the accompaniments will be chilly vinegar , chilly sauce , tomato sauce and soya sauce.                               

Classification of soup :- 

•   Clear soup (Unpassed) 1. Broths 

                                             2. Boullion 

                       (Passed ):-1. Consomme 

•  Thick soup :-  1. Puree 

                             2. Veloute 

                             3. Cream 

                             4 .Bisque 

                             5. Chowder 

• Cold soup 
• International soup .

Passed soup :- It is a soup which is a basically strained after preparation with the help of a strainer . It is a simple ,clear , transparent , flavourful and with out any solid ingredients .

Unpassed soup :- The preperation of soup is same as clear soup but is not stained and has solid ingredients in it .

Thin soup :-

 Broth :- savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.

Example:- Clam Broth 

Boullion:-   French verb bouillir, meaning to boil. It is made with sliced meat, potatoes, sliced plantains, yam, spinach, watercress, cabbage, and celery (other ingredient variations exist), and cooked as a mildly thick soup.

Consomme :-consomme is made by clarifying a rich stock, a process that involves using egg whites to concentrate any solids in the soup, so they can be strained or removed. Very good consomme should be completely clear, with no solids or particles. 

Example :- Consomme Xavier , Consomme Bunions , Consomme Celestine , Consomme  Royals .

Thick soup :-

•  Puree :-Puréed soups are a lot like classical sauces in the sense that they consist of a liquid plus a thickener. The liquid is usually broth, stock, or milk, and the thickener is roux, which is a combination of butter and flour. With puréed soups, the liquid is broth or stock, and the thickener is the vegetables themselves.

 Example:- Puree parameter ,Pure sulfuring 

• Veloute:- A soup  made of chicken, veal, or fish stock and cream and thickened with butter and flour .

Example :- Mushroom Veloute , Chicken veloute .

• Cream :- A cream soup is a soup prepared using cream, light cream, half and half or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been pureed.

Example :-   Creme De Tomato , Creme D ' Asperges  ,Creame D' Volatile .

• Bisque :- A bisque is a French style of soup that is made from crustaceans, such as lobster, crab, shrimp, and crayfish their, shells are used to make a stock and the meat is incorporated into the finished dish.

Example:- Bisque D' Hoard 

• Chowder :-Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable.

Example :- American Chowder 

• Cold soup :-Cold soups are those soups which include the natural gelatin’s jellies to make meat stocks or by addition of gelatin powder or those that are thickened with a starch or puree.

Example :- Smoky salmorejo ,Chilled spring pea soup , Chilled peach soup with fresh goat cheese , Chiled Persian yogurt soup ,White gazpacho , Tangy cucumber soup ,Mint and pea soup .

• International soup :- These again do not form a separate classification as they represent the region of origin.

Example :- 

• Soup a l' oignon →France 
•  Bouillon→France 
•  Petit Marmite → France 
• Hamburger ale supper → Germany
• Borsch Polonaise →Polanad 
• Minestrone    →Italy 
• American Chowder →USA 
• Mulligatawny →India 
• Hungarian Goulash →Hungary .