PRODUCTION NOTES
2. TYPES OF SOUP
Clear Soups
- Broth/Bouillon: A simple, clear soup made by simmering meat, fish, or vegetables in water.
- Consommé: A refined and clarified broth, often served as a clear soup.
Thick Soups
- Purées: Thickened by blending the main ingredients, such as vegetables or legumes.
- Bisques: Creamy soups made from puréed shellfish or vegetables, often enriched with cream.
- Cream Soups: Thickened with a roux (flour and butter) and finished with cream, like cream of mushroom.
- Chowders: Hearty soups often containing chunks of seafood or vegetables, thickened with milk or cream.
Cold Soups
- Gazpacho: A cold Spanish soup made from tomatoes, peppers, cucumbers, and onions.
- Vichyssoise: A creamy potato and leek soup, traditionally served cold.
Specialty Soups
- Minestrone: An Italian vegetable soup often containing pasta or rice.
- Tom Yum: A hot and sour Thai soup, usually made with shrimp.
- Borscht: A beet-based soup from Eastern Europe, often served with sour cream.
Regional Variations
- Miso Soup: A Japanese soup made with miso paste, tofu, and seaweed.
- Pho: A Vietnamese noodle soup with a flavorful broth, typically made with beef or chicken.