Soups

Explain the two soup categories.

Clear soup is a soup that is made by combining ingredients such as meat and vegetables with stock. Thick soup is a soup that is made of meat or fish or vegetable stock often containing pieces of solid food.

What types of soups are in each category?

Clear soups include flavored stocks, broths, and consommés. Thick soups include cream soups and puree soups.

What is the difference between a puree soup and cream soup?

Consommé is a rich, clear broth or stock that has been clarified, or made absolutely cleared of whole food particles.  Puree soups is a course cream soup, which is thickened by a starch found in pureed main ingredient.

What is the basis for all for all clear soups?

Stocks and broths are the basis for all clear soups.