General Information About Soup

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Whether called potages or soupes, soups are technically any blend of meat or fish and vegetables cooked in seasoned liquid. They can be served hot or cold, as a first course or snack or one-dish meal, puréed or chunky. In fact, soup can be served any time or in any way or style that pleases the cook or the diner. However, it is said that classic French cuisine, with its system of ordained recipes, is the only one where such basic dishes as soups are categorized according to a number of different classifications, each having its own subgroup.