What is your favorite soup? Soups What is your favorite soup?

Clear soups These soups are often made from homemade stocks. In the store these are available for purchase. To make a good stock it takes quite some time. Clear soup-flavored stocks, broths, puree, consommes Examples: chicken noodle, minestrone, tomato-based vegetable soup

Basic ingredients Broth-combination of water, vegetables, mirepoix, bouquet garni, beef, fish, chicken, veal Should be clear to pale amber in color Should have the flavor of the major ingredient Consomme-rich flavorful broth or stock that has been clarified. Made by mixing mirpoix, tomatoes, egg whites and bouillon or stock

Thick soups Include: cream soups, puree soups, bisques, chowder Both of these are made with a liquid and a bouquet garni. Puree main ingredient provides flavor to the base Difference between cream and puree is that cream soups are thickened with an added starch such as a roux Do not boil cream soups Bisque-cream soup bade from pureed shell fish Chowder-hearty thick soup not pureed before cream is added, usually thickened with roux