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
Bouillons and consommés.
Those thickened with a white sauce.
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.
Thickened with cooked vegetables or fish passed through a sieve or pureed
with a blender or a food processor.
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.
Broths heavy with ingredients such as gumbo, chicken, noodles, or
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