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Stocks & Soups

Soups Making 101

33 lessons · 3 quizzes · Certificate of completion · Chef Eric Arrouzé

Soups Making 101

Soups Making 101 is a foundational culinary course focused on mastering classic thick soups used across professional kitchens. In many cuisines, soups are both nourishing and essential, while in French cuisine, potages require precision, balance, and strong technical control.

This course teaches the core principles behind puréed soups, cream soups, and veloutés. You will develop the skills needed to achieve correct texture, clean flavor, and consistent results, from preparation to final presentation.

Through structured lessons, practical recipes, and professional guidelines, you will gain confidence creating refined soups suitable for both home cooking and foodservice environments.

Thick Soup Fundamentals

Learn the defining characteristics of thick soups, including puréed soups, cream soups, and veloutés. The course covers soup categories, quality standards, essential equipment, and best practices used in professional kitchens.

Cream & Velouté Techniques

Master the core principles behind classic cream and velouté soups. You will work through foundational recipes, finishing techniques, garnishing methods, and tips for achieving smooth texture and balanced flavor.

Purée Soups & Practical Recipes

Explore purée soup preparation through structured lessons and traditional recipes. Learn how to control consistency, refine texture, and apply professional finishing touches using time-tested techniques.

Structured Learning & Certification

The course includes 5 units, 8 lessons, 25 topics, instructional videos, reference materials, and optional quizzes. A Certificate of Completion is awarded upon successful course completion.

Course content

  1. Course Ebook
  2. Cheat Sheets (SM)
  3. Recipe Evaluation Card
  4. The Evolution of Soup
    1. Early Modern Period (1500-1800)
    2. Modern Period (1800-today)
  5. Introduction to Thick Soup
    1. Thick Soups Categories
    2. Thick Soup Quality Standards
    3. Thick Soup Equipment Essentials
    4. Thick Soup General Guideline
    5. Soup Serving Tips
    6. Quiz Brief Soup History and Getting Started Quiz
  6. Cream and Velouté Soups
    1. Cream and Velouté Soup Principles
    2. Basic Recipe for Cream Soups
    3. Basic Recipe for Velouté Soups
    4. Tips For Making The Perfect Cream Soup
    5. Garnishing & Finishing
    6. Quiz Cream Soups & Velouté Quiz
  7. Purée Soups
    1. Introduction to Purée Soups
    2. Purée Soups Principles
    3. Basic Purée Soups Recipe
    4. Tips For Making The Perfect Purée Soups
    5. Classic Purée Soups
    6. Quiz Purée Soups Quiz
  8. Recipes to Practice Thick Soups
    1. Potage St Germain, Julienne of Prosciutto and Golden Croutons
    2. Red and Yellow Bell Pepper Cream Soup
    3. Orange Butternut Squash Soup, Ginger Prawns & Red Bell Pepper Coulis
    4. Artichoke Cream Soup, Hazelnut & Crispy Bacon Chips
    5. Crème Argenteuil with Grilled Almonds
    6. Velouté Carmen
    7. Extremadura Almond Soup With Mushrooms
    8. Dill and Carrot Cream Soup

Cook it: recipes for this course

Velouté CarmenRecipeVelouté CarmenOysters Velouté with Paprika OilRecipeOysters Velouté with Paprika OilChilled Oyster Princess VeloutéRecipeChilled Oyster Princess VeloutéCrusty Butternut Squash VeloutéRecipeCrusty Butternut Squash Velouté
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