Chapter 17: Soups

One of two basic kinds of soup; these are usually fairly transparent and include flavored stocks, broths, and consommés.

• clear soups

• thick soups

• cream soups

• pureed soups

One of two basic kinds of soup; these include cream soups and purée soups, such as bisques, chowders, cream of tomato, lentil, and split pea soup.

• clear soups

• thick soups

• pureed soups

• cream soups

A “burnt onion”; made by cutting an onion in half across its hemisphere, and then charring the flat part either on a flat-top range or grill, or in a dry (fat-free) pan.

• charred onion

• burnt onion

• oignon brule

• oignon le char

The floating layer of egg whites, meat and vegetable solids, and fats that comes to the surface of a consommé as it slowly simmers; it is then removed, resulting in a pure and clear, or clarified, consommé.

• floater

• boat

• float

• raft

Made clear; for example, once the raft is removed from consommé, the result is pure and clear.

• strained

• meshed

• clarified

• cleaned

Soup thickened by the starch found in the puréed main ingredient.

• cream soup

• clear soup

• pureed soup

• chowder

Hearty, thick soup made in much the same way as a cream soup, except they are not puréed before the cream or milk is added. Usually thickened with roux and typically include large pieces of the main ingredients (usually potatoes or seafood) and garnishes.

• chowder

• pureed soup

• clear soup

• pho

Which of the following is a cold soup made of pureed tomatoes, cucumbers, jalapenos, garlic, onions, and fresh herbs?

• tomato soup

• chowder

• borscht

• gazpacho

What is the term for a burnt onion?

• charred onion

• grilled oignon

• roasted onion

• oignon brule

Besides the main ingredient in chowders (usually seafood), what is the next most common ingredient?

• tomatoes

• onions

• potatoes

• leeks