How to Make Roux-Based Soups

To create the silkiest texture in a cream soup, it is best to blend the soup with a:

• food processor.

• blender.

• immersion blender.

• food mill.

Roux-based soups always contain cream.

• true

• false

Roux-based soups are best enriched ______________ storing.

• prior to

• after

When making a roux-based soup, ___________ of fat cooked with ___________ of flour will sufficiently thicken ___________ of liquid.

• 1 tbsp / 3 tbsp / 1 cup

• 1 tbsp / 2 tbsp / 2 cups

• 1 tbsp / 1 tbsp / 1 cup

• 2 tbsp / 1 tbsp / 2 cups

To achieve a silky-smooth texture, cream soups should be blended in a blender for at least one to two minutes.

• true

• false

Once a soup has been enriched with a dairy product, it is important to bring the soup to a boil to thicken it.

• true

• false

When making a roux-based soup, soft or leafy vegetables are best added:

• near the beginning of the cooking process.

• after the roux has been made.

• after the liquid has been incorporated.

Once cooked, all roux-based soups must be blended into a cream-like consistency.

• true

• false

Which dairy product is the most stable to enrich a roux-based soup with?

• 1% milk

• heavy cream

• 10% half and half

• Low-fat sour cream

A roux-based soup contains ______ main components.

• three

• five

• six

• eight