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CLASSIFICATION OF SOUPS (1 of 5)
 Hospitality and Catering
METHODS OF PREPARATION
There are 3 main preparation methods for soup:
Béchamel and Purée
50% béchamel, with 25% puree of cooked vegetables and 25% stock.
Purée
A puree soup finished with cream
Velouté
A velouté soup finished with cream
DEFINITION OF CLASSIFICATION (1 of 3)
Velouté are prepared from a roux base, which is diluted with the appropriate flavoured stock.
They are cooked with the addition of vegetables, meat, poultry, game or fish.
They are always passed and finished with a liaison of egg yolks and cream (in a ratio of 3 parts cream to 1 part egg yolk), and are usually garnished.
Methods of Preparation Definition of Classification Types of Soup