Stocks & Soups
Cold Soups and World Soups
57 lessons · 6 quizzes · Certificate of completion · Chef Eric Arrouzé
Cold & World’s Soups
Cold and world soups represent a refined stage of soup preparation, where balance, freshness, and cultural identity play a central role. In this course, you will explore chilled soups and international classics that rely on precise technique and thoughtful ingredient selection.
Cold soups emphasize seasonal produce, temperature control, and clean flavor extraction, while world soups introduce regional traditions shaped by climate, history, and local ingredients. Together, these styles expand your understanding of soup beyond technique and into culinary context.
Throughout the course, the focus remains on structure, consistency, and execution. As a result, you will develop the confidence to prepare cold and global soups that are suitable for both professional kitchens and refined home cooking.
Cold Soups Fundamentals
First, you will learn the essential principles behind cold soup preparation. This includes temperature control, texture management, and proper seasoning to preserve freshness and clarity of flavor.
Savory & Sweet Cold Soups
Next, the course explores both savory and sweet cold soups. You will understand how ingredients such as vegetables, fruits, dairy, and herbs interact to create balance and clean finishes.
Soups from Around the World
Building on these techniques, you will discover iconic soup styles from North America, Asia, and Europe. Each section highlights traditional methods, regional ingredients, and cultural influences.
Technique & Application
Finally, you will refine your ability to adapt techniques across different soup styles. This ensures consistency, depth of flavor, and confident execution across cold and world soup preparations.
Course content
- Course Ebook
- Recipe Evaluation Card
- Resources/Cheat-Sheets
- Cold Soups
- Savory Cold Soups Recipes
- Assignment 1: Savory Cold Soup
- Sweet Cold Soups Recipes
- Assignment 2: Sweet Cold Soups
- America’s Soups
- Asia’s Soups
- European’s Soups
- Peanut Soup, from Africa
- Waterzooi, from Belgium
- Lohikeitto, from Finland
- Halászlé, from Hungary
- La Ribolitta, from Italy
- Minestrone, from Italy
- Bouillabaisse, from France
- Garbure Béarnaise, from France
- Onion Soup, from France
- Pistou Soup, from France
- Pochouse, from France
- Psarosoupa, from Greece
- Cullen Skink, from Scottland
- Borsch, from Russia
- Ukha, from Russia
- Quiz European’s Soups Quiz
- Assignment 3: World’s Soups
- Quiz Cold Soups and World Soups — Final Quiz



