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Types of Soups
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by: Lutongbahay.com
 

Although soups are not served frequently as a first course today, they are often a principal part of a light meal. Soups are liquids which can be very thin or quite thick, depending upon what they contain, and are classified according to their thickness or to the principle liquid or other ingredients they contain. Here is one system of classification:

  • Stocks or Broths
    Bouillons and consommés.

  • Cream Soups
    Those thickened with a white sauce.

  • Bisques
    Heavy cream soups usually containing shellfish. Modern quick cookery gives this name to a soup made with a white sauce base to which is added a puree of fish, vegetables, or fruits.

    • At one time bisques were thickened with rice, but today they are more frequently thickened with roux.

  • Purees
    Thickened with cooked vegetables or fish passed through a sieve or pureed with a blender or a food processor.

  • Chowders
    Thick soups or stews usually containing seafood, potatoes, and milk or cream. Chowder comes from the French word "cauldron," meaning cooking kettle. Vegetables or fish stewed in a cauldron thus became known as chowder in English-speaking nations, a corruption of the name of the pot or kettle in which they were cooked. The first chowders on this continent were brought by French fishermen to Canada.

  • Pottages
    Broths heavy with ingredients such as gumbo, chicken, noodles, or vegetables.

 

Chilled Soups

We usually think of soups as being served hot, but there are many cold ones as well.

Vichyssoise is a cream of potato soup which is served cold and garnished with some chopped chives. Scandivavians love a cold fruit soup which contains a qualtity of cooked dried fruits. The Spanish gazpacho is a refreshing chopped tomato soup served chilled.

Fruit Soups - Made from dried or fresh fruit. Fruit soups originate in the Scandinavian countries, where they are served either as the main course of a luncheon or supper, or for dessert with whipped cream.

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April 23, 2017

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