WHAT IS SOUP • Soup is a primarily liquid food, generally served warm or hot. • Made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. • Soups are a great use for left-overs, and some freeze well for a healthy, preservative-free instant meal.
Tomato soup is one of the most liked dishes in the Middle East. • It is a typical first course meal to break the fast during Ramadan. • Starting with soup at Iftar will replenish the fluids lost in your body while fasting during the day.
TYPES • Clear soups • Broth soups • Consommés • Thick soups • Bisques • Chowders
Clear Soups • Most clear soups include broths and bouillons made from meats, fish or vegetables. • classifications of clear soups are bouillon and consommé. • There are also consommés, which are stock or broths that are clarified to remove impurities.
Broths • Broths are prepared by simmering flavouring ingredients in a liquid over a long period of time. • Broths are designed to be fully flavoured and fully seasoned. • Broth can be served with a vegetable or meat garnish.
Consommés • A consommé is probably one of the more complicated types of soup to be able to create. • Consommé clarify it by simmering it gently with ingredients that attract the clouding particles within a stock. • After simmering, the consommé is carefully strained through several layers of cheesecloth to remove any trade of impurities.
Thick Soups • Generally two different types of thick soups: Cream veloute-based soups and puree soups. • Cream veloute-based soups are thickened with a roux. Puree soups rely on a puree of the main ingredient for thickening. • Thickening all types of soup can be done by a starch from potatoes or rice, cream etc. *Veloute- Sauce made from a roux of butter and flour with chicken or pork stock. *Roux -a mixture of fat (especially butter) and flour
Bisque • Traditionally, bisques were made from shellfish or game, and thickened with cooked rice and the pulverized shells or bones. • Now, bisques are usually prepared using a combination of cream and puree soup methods without pulverizing the shells, but simmering for extended time periods.
Chowders • Chowders are hearty soups with chunks of diced potatoes and garnishes. • Chowders are thickened with roux. • These type of soups are mainly prepared during Ramadan due to its richness in proteins and helps to stay full throughout the day.
Health Benefits • Prepares your digestive system for the rest of the meal and helps to maintain a healthy digestive system. • Soup is a rich source of vitamins, minerals and other nutrients which are essential for the body. • Especially during Ramadan as it stays for a long period of the day without food.
Conclusion • It is important to ensure that when making a soup that all the ingredients are added at the appropriate time. Especially vegetables • Many vegetables have different cooking times and if added at the improper time, could result in undercooked or overcooked vegetables. • Perfection is achieved when all ingredients finish cooking at the exact same time! For Ramadan soup recipes : https://recipe.maggime.com/en/recipes/?subcat=product-maggi-soups&subcatid=27