CLASSIFICATION OF SOUP

Most of these soups, whatever the category, are based on stock. Thus, the quality of soup depends upon the skill of stock making.

These soups are based on a clear, un-thickened broth or stock. They may be served plain or garnished with a variety of meats and vegetables.

They are two terms used in many different ways, but in general, they both refer to the simple, clear soup without solid ingredients. The broth is the flavourful liquid obtained from simmering meat and/or vegetables and is often the base for another soup.

It is a clear, seasoned stock or broth with the addition of one or more vegetables and sometimes meat or poultry products and starch to lightly thicken and give body to the soup.

It is a rich flavourful stock that has been clarified to make it perfectly clear and transparent. Far from being a plain cup of soup, a well-made consommé is considered the greatest of all soups. Its sparkling clarity is a delight to the eye, and its rich, full flavor, strength, and body make it a perfect starter for an elegant dinner.

Unlike clear soups, thick soups are opaque rather than transparent. They are thickened by a thickening agent such as a roux, or by pureeing one of the ingredients to provide a heavier consistency.

Cream Soups are soups that are thickened with roux, beurre manie or liaison. Cream soups are usually named after the main ingredient such as Cream of Chicken or Cream of Tomato.

2. Purees are soups that are naturally thickened by pureeing one or more of their ingredients. They are not as smooth or creamy as a cream soup. Purees are normally based on starchy ingredients like dried peas or from fresh starchy ingredients like potatoes. Purees may or may not contain milk or cream.

3. Bisques are thickened soups made from shellfish. They are usually prepared like cream soups and finished off with cream.

4. Veloutés are thick soups made with stock, liaison, roux and flavoring. Are similar to cream soups but are much richer.

5. Chowders are hearty soups of American origin and are made of fish, shellfish and/or vegetables. Although they are made in different ways, they usually contain milk and potatoes. Processed pork products like ham, bacon, or dried sausages are also added. There is also a version based on tomatoes. Cheese also features prominently in chowders.

6. Potage is a term sometimes associated with thick, hearty soups, but is actually a general term for soup. A clear soup is called potage clairin French.

SPECIALITY AND TRADITIONAL SOUPS:

This a general category for soups that do not fit into any of the previous groups. They are soups that are native to a particular region or country. Cold soups are sometimes categorized as specialty soups.

The following are traditional soups from different parts of the world.