Soups are liquid food, generally served warm or cold. They are made by combining a range of ingredients such as stocks, vegetables, meat, etc. and are generally served as a starter or the first course in any meal.
Soups can be traced back as far as 20,000 BC, having evolved according to local ingredients and tastes. Originally, the term used for soups was “broth”, but the name “soup” is actually derived from the old French word “soupe” which means, “bread soaked in broth”.
In the classical kitchen, soups were considered as a complete dish in themselves, because of their rich nutritional value and were served as breakfast or dinner. However, soups are now served as a starter rather than a main course.
New England Chowder, Spanish Gazpacho, Italian Minestrone, French Onion, Chinese Chicken Corn, and the classical Consommé of French origin are some popularly known soups from different continents and cuisines. Soups have distinctive flavors and methods of preparation, leading to their wide classification.
To learn more about the different types of soups, you can go through the introductory lesson - Making Good Soups.
Soup Recipe of the Day - The Cream of Roast Garlic and Potato
About Cream of Roast Garlic and Potato
Cream soups as the name suggests are white cream-based soups. They are both of classical and of contemporary flavors. With the fusion of cultures and tastes of today, there are a variety of spices, condiments, herbs, and vegetables added into these soups.
A classical example would be a Cream of Mushroom whereas a contemporary soup would be a Cream of Roasted Garlic and Potato soup.
This soup is extremely satisfying when served hot with a generous piece of cheese toast on a cold winter evening or even chilled on a warm summer afternoon. The roasted garlic makes this soup very special and distinct, giving it a unique sweet flavor.
Cream of Roasted Garlic and Potato is a pureed cream soup made of roasted garlic and potatoes. It is essential that this dish is seasoned well as the flavor of potato and garlic are enhanced with the right addition of salt to taste.
Recipe Card (to serve 4 pax)
|Garlic||1 (medium) bulb|
|Olive oil||as required|
|Onion (chopped)||1 cup|
|Thyme (fresh)||1 tsp|
|Potatoes (peeled, diced)||½ kg|
|Chicken stock / water||5 cups|
|Salt & Pepper||as required|
|Chicken breast (diced)||100 g|
Method of Cooking
1. Preheat oven to 180˚C.
2. Separate garlic bulb into cloves, place unpeeled cloves in a single layer on an oven tray. Drizzle with olive oil. Roast uncovered in the oven for 15 minutes or until garlic is soft and golden brown.
3. Remove roasted garlic from the oven. When cool enough to handle, peel garlic, place in a small bowl, and discard the skin.
4. Season the flour with salt & pepper as desired and coat the diced chicken. Use the remaining olive oil to pan-fry the chicken until golden brown, drain and keep aside.
5. In a clean saucepan, add the butter and sauté the onions and thyme, until the onions soften.
6. Add potato, cook for 5 minutes on medium heat while stirring continuously.