Cooking Soups

The popularity of soups today may be due to increased nutrition consciousness, to a desire for simpler or lighter meals, or to an increased appreciation of how appetizing and satisfying soups can be. Whatever the reasons, they emphasize the importance of soup-making skills. Soup according to the dictionary is a liquid food derived from meat, poultry, fish, or vegetables. This definition is all right as far as it goes, but there's a lot it doesn't tell us. Soups can be divided into three basic categories: clear or unthickened soups, thick soups, and special soups that  don't fit the first two categories.

Classification of Basic Soups

• Clear Soups - Clear soups are all based on a clear, unthickened broth or stock. They may be served plain or garnished with a variety of vegetables or meats.
• Thick Soups - Unlike clear soups, thick soups are opaque rather than transparent. They are thickened either by adding a thickening agent, such as roux or by pureeing one or more of the ingredients to provide a heavier consistency.
• Specialty & National Soups - This is a catch-all category that includes soups that don't fit well into the main categories and soups that are native to a particular country or region.

• Example of Basic Clear Soups are : Consomme or Vegetable Soup.
• Example of Basic Thick Soup are : Cream of Mushroom soup or Cream of Green Pea Soup.
• Example of Basic & National Soups : French Onion Soup or Soto Ayam  

Ingredients & Preparation for Chicken & Celery Consomme

Consomme

Ingredients

• Chicken stock
• Chicken breast
• English celery
• Salt
• White pepper
• Egg white

Method

• Pour the chicken stock in the stock pot. Bring to a boil. Slice the chicken breast and celery about 1 inch.
• Place the egg whites in the mixing bowl.
• Add the chicken breast in the boiling stock and simmer.
• Add the celery, egg white, salt and pepper, stir the stock and bring to a simmering point over a moderate heat.
• Simmer about 20 minutes. Ready to serve

Ingredients & Preparation for Cream of Mushroom Soup

Cream of Mushroom Soup

Ingredients

• Button mushroom
• Peeled garlic
• Dried rosemary
• Dried tarragon
• Whipping cream
• Roux
• Chicken stock
• Salt
• White pepper
• Oil

Method

• Chop the button mushroom finely, chop the garlic.
• Slice some of the button mushroom.
• Heat the soup pot with oil. Add the garlic and saute awhile. Add chopped mushroom. Add all the herbs and pour the chicken stock. Let it boil.
• Add the roux and stir constantly until the soup becomes thick. Add the whipping cream and stir gently. Season to taste.
• In another saute pan, saute the remaining sliced mushroom. Add together nit the soup.
• Ready to serve.

Ingredients & Preparation for French Onion Soup

French Onion Soup

Ingredients

• Brown stock
• Big onions
• Oil
• Dried thyme
• Bay leaves
• Salt
• White pepper

Method

• Heat the soup pot with oil. Slice the onion and add into the pot. Stir the onion until fragrant, brown and soft about 6-7 minutes with slow fire.
• Add the herbs. Add the stocks and season to taste.
• Simmer the soup about 18 minutes
• Ready to serve.

Ingredients & Preparation for Vegetables Soup

Vegetable Soup

Ingredients

• Button mushroom
• English celery
• Carrots
• Fresh leek
• Garlic
• Chicken stock
• Oil
• Salt
• White pepper

Method

• Cut the button mushroom by 4 each pieces. Peel the celery and slice. Cut the carrots into cubes of 1cm. Slice the leek. Put aside.
• Boil the chicken stock in the stock pot. Chop the garlic finely. Add the oil in another stockpot. Add the chopped garlic. Stir gently and pour the stock in. Add the vegetables and simmer gently until all thr vegetables are cooked.
• Season to taste.

Ingredients & Preparation for Cream of Green Pea Soup

Cream of Green Pea Soup

Ingredients

• Green peas
• Peeled garlic
• Dried thyme
• Dried bay leaves
• Whipping cream
• Roux
• Chicken stock
• Salt
• White pepper
• Oil

Method

• Blanch the green peas until soft. Blend it finely in the food processor. Put aside.
• Heat the soup pot with oil. Saute the garlic until fragrant. Add the herbs and bended green peas.
• Let it cook and add the stocks. Stir gently and let boil. Add the roux to make it thick. Pour the cream.
• Season to taste. Ready to serve.