Soups

Liquid from which fish, meat, poultry or vegetables have been simmered in.

• Stock
• Boulion granules
• Bouillon cubes

Equal parts of fat and flour used to create a cream soup or sauce.

• Roux
• Bisque
• Consomme

Clear liquid produced from simmering meats, vegetables, herb in water.

• Bouillon granules
• Bouillon cubes
• Broth

Stocks, broths, and consommes are all ________ soups.

• clear
• thick
• pureed
• bisque

What liquid is usually used for making stock?

• water
• boullion
• beef broth
• chicken broth

Which of the following would you use if you were making a purred soup?

• a whisk
• a knife
• a plunger
• a food processor

Stock that is “clarified”, which means that the stock is returned to the stove and egg whites are whisked in.

• consumme
• ribollita
• bisque

Two broad categories of soup include:

• clear and thick 
• clear and bisque
• bisque and consumme
• clear and cheese based

To whet the appetite...

• excites the palate
• not too filling, just enough before main course
• both are correct

Easily digestible feeding the sick, the elderly or small children

• light soup
• chili
• Spicy Sausage, Kale And Whole Wheat Orecchiette Soup