Tuesday, April 26, 2011

Classification of Basic Soups

  • Clear Soups - Clear soups are all based on a clear, unthickened broth or stock. They may be served plain or garnished with a variety of vegetables or meats.
  • Thick Soups - Unlike clear soups, thick soups are opaque rather than transparent. They are thickened either by adding a thickening agent, such as roux or by pureeing one or more of the ingredients to provide a heavier consistency.
  • Specialty & National Soups - This is a catch-all category that includes soups that don't fit well into the main categories and soups that are native to a particular country or region.

  • Example of Basic Clear Soups are : Consomme or Vegetable Soup.
  • Example of Basic Thick Soup are : Cream of Mushroom soup or Cream of Green Pea Soup.
  • Example of Basic & National Soups : French Onion Soup or Soto Ayam  

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