1. What is your favorite soup?
Soups
What is your favorite soup?

2. 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

3. 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

4. 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