5 Types of Thick Soup
Terms in this set (7)
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|a simple, clear soup without solid ingredients.||broth or bouillon|
|a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.||consommé|
|a clear, seasoned stock or broth containing one or more vegetables.||vegetable soup|
|a type of rich cream soup made from shellfish.||bisque|
Soups are broadly classified into two types—thick soups and thin soups, which are further classified into various categories. This is done based on the texture of the soups.
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
A stock is not thought of as a finished product but as a base for other things such as sauces and soup. A traditional broth, on the other hand, is the liquid in which meat has been cooked. It has basically the same vegetables as stock, but it is usually seasoned.
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5 Types of Thick Soup
Soups can be divided into three basic categories namely Thick Soups & Thin Soup which is further divided in to Passed Soup, Unpassed Soup and Cold Soup & International Soup which are basically special and famous or national soup from various countries.
Add flour or cornflour
You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.
The most common ingredient in soup dishes is onion. Garlic, chicken broth, carrots, olive oil, tomatoes and celery are also common ingredients in soup recipes. For herbs and spices, cayenne pepper is popular.
Definition of mirepoix
: a sautéed mixture of diced vegetables (such as carrots, celery, and onions), herbs, and sometimes ham or bacon used especially as a basis for soups, stews, and sauces.
Boil. Bring the soup to a boil, then lower the heat so that the mixture bubbles steadily but not vigorously. You can now add other ingredients, starting with those that take the longest time to cook and working to the fastest cooking items.
Classification of Soup with Examples
|2||Broth||Stock and cuts of vegetables|
|3||Puree||Stock, fresh vegetable|
|4||Valuate||Blond roux, veg, and stock|
Dated : 14-May-2022
Category : Education