| CLASSIFICATION
OF SOUPS (3 of 5) |
Hospitality
and Catering |
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Brown soups are mainly English
in origin and are usually prepared
from a brown roux base diluted
with brown stock, which is then
cooked with the appropriate meat
and vegetables.
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| These soups are passed and usually garnished. |
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| are
prepared from shellfish, vegetables,
fish stock, wine, herbs and seasoning. |
| They
are generally thickened with rice,
then passed and finished with wine
and cream. |
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is
prepared from stocks flavoured
with various meats poultry, game
and fish together with vegetables,
herbs and seasoning. |
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| They
are cooked out and strained through
muslin cloth, skimmed, re-seasoned
and then served with an appropriate
garnish. |
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