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Classification of soup
- 2. These soup are all based on a clear, unthicken broth or stock. 1. CLEAR SOUP
- 7. Consommé
- 9. Unlike clear soups, thick soups are opaque rather than transparent. 2. THICK SOUPS
- 10. These are soups that are thickened with roux, beurre manie, liaison. Cream Soups
- 11. These are soup that are naturally thickened by pureeing one or more of their ingredients. Purees
- 12. These are the thickened made from shellfish. Bisques
- 13. These are hearty American soups made from fish, shellfish and/or vegetables. Chowder
- 14. This is a term sometimes associated with certain thick, hearty soups, but it is actually a general for soup. Potage
- 15. This is a catch-all-category that includes soups that do not fit well into the main categories and soups that are native to particular countries or regions. 3. SPECIALTY AND NATIONAL SOUPS
Notas do Editor
- They may be served plain or garnished with a variety of vegetables and meats.
- These are two terms used in many different ways, but in general they both refer to simple clear soups without solid ingredients.
- It is a clear, seasoned stock or broth with the addition of one or more vegetables.
- It is a richly flavored broth made from fish, meat, poultry, or vegetable stock that has been clarified.
- This is a delicately flavored soup containing shredded vegetables and is aptly named after the French word “Julienne”.