Types of Soups
Source of Recipe
Internet
List of Ingredients
Stocks or Broths - Bouillons and consommes.
Cream Soups - Those thickened with a white sauce.
Bisques - Heavy cream soups usually containing shellfish. Modern quick cookery gives this name to a soup made with a white sauce base to which is added a puree of fish, vegetables, or fruits.
At one time bisques were thickened with rice, but today they are more frequently thickened with roux.
Purees - Thickened with cooked vegetables or fish passed through a sieve or pureed with a blender or a food processor.
Chowders - Thick soups or stews usually containing seafood, potatoes, and milk or cream.
Chowder comes from the French word "cauldron," meaning cooking kettle. Vegetables or fish stewed in a cauldron thus became known as chowder in English-speaking nations, a corruption of the name of the pot or kettle in which they were cooked. The first chowders on this continent were brought by French fishermen to Canada.
Pottages - Broths heavy with ingredients such as gumbo, chicken, noodles, or vegetables.
Chilled Soups
We usually think of soups as being served hot, but there are many cold ones as well.
Vichyssoise is a cream of potato soup which is served cold and garnished with some chopped chives. Scandivavians love a cold fruit soup which contains a qualtity of cooked dried fruits. The Spanish gazpacho is a refreshing chopped tomato soup served chilled.
Fruit Soups - Made from dried or fresh fruit. Fruit soups originate in the Scandinavian countries, where they are served either as the main course of a luncheon or supper, or for dessert with whipped cream.
TIPS
A cold soup should always be thoroughly chilled. Prepare and refrigerate the day before, if you can. When serving a cold soup, chill the bowls or cups you are going to serve it in. The soup will remain cold longer.
Serving Soup
A liner plate placed under each bowl allows you to serve bowls filled with hot or cold liquid gracefully. Use a salad plate beneath rimless bowls, and a ten-inch dinner plate beneath rimmed bowls.
The plate also gives your guests a place to put the spoon when they have finished eating, and helps to protect the table.
Soup Tips
Refrigerate cooked stews and soups overnight before serving. The fat will rise to the top and you can skim it off before heating and serving.
In a hurry to skim the fat from the soup? An ice cube floated in the soup will help to congeal the fat and make it easier to remove.
A leaf of lettuce dropped in a pot of soup absorbe the grease from the top.
Soups and stews should only simmer (NEVER BOIL) when cooking.
Freeze the liquids from canned mushrooms or vegetables; use it in soups or stews later.
To remove excessive salt from soup, drop in a sliced raw potato.
To thicken your soup, take some of the cooked vegetables out of the soup and puree in the blender. Then return to the original soup mixture.
Recipe
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