Soups

__________ soups rely on a good stock to be the base and main part of the soup.

• Pureed
• Clear / Broth
• Cream
• Bisque

Thick soups often have the addition of __________ at the end.

• Stock or Broth
• Fresh Herbs
• Cream
• Cracked Black Pepper

Specialty soups have a regional or cultural significance and would include:

• Cream of Mushroom
• Cajun Gumbo
• Chicken Noodle
• Beef Barley

It is a good idea to finish cream soups in small batches by adding cream to the base because

• It will extend the shelf life of the soup
• Enhances flavor
• Is more convenient
• Adding cream will cause the soup to break

Pureed soups are generally thickened by

• Roux
• The starch and or vegetable in the base
• Cornstarch
• Flour and water

A slurry, a liason and a roux are all considered to be

• Soups
• Only made with butter
• Thickeners
• Aromatics

_________________ are combinations of vegetables and herbs that are heated in some fat at the beginning of a dish. The heated fat helps these ingredients release deep flavors into the dish that's being cooked.

• Fats
• Aromatics
• Sachets
• Roasted Garlic

A ____________ is a clarified, highly flavored stock served as a soup.

• Pureed Soup
• Bisque
• Consomme
• Gumbo

____________ is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp or crayfish.

• Bisque
• Seafood Gumbo
• Wonton Soup
• Minestrone

______________ are a thick soup containing fish or shellfish, especially clams, and vegetables, such as potatoes and onions, in a milk or tomato base. All of these soups contain a pork product, such as fatback or bacon.

• Bisque
• Broth Soup
• Chowder
• Cream Soup