PRODUCTION NOTES

Clear Soups

1. Broth/Bouillon: A simple, clear soup made by simmering meat, fish, or vegetables in water.
2. Consommé: A refined and clarified broth, often served as a clear soup.

Thick Soups

1. Purées: Thickened by blending the main ingredients, such as vegetables or legumes.
2. Bisques: Creamy soups made from puréed shellfish or vegetables, often enriched with cream.
3. Cream Soups: Thickened with a roux (flour and butter) and finished with cream, like cream of mushroom.
4. Chowders: Hearty soups often containing chunks of seafood or vegetables, thickened with milk or cream.

Cold Soups

1. Gazpacho: A cold Spanish soup made from tomatoes, peppers, cucumbers, and onions.
2. Vichyssoise: A creamy potato and leek soup, traditionally served cold.

Specialty Soups

1. Minestrone: An Italian vegetable soup often containing pasta or rice.
2. Tom Yum: A hot and sour Thai soup, usually made with shrimp.
3. 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.