Soups are either clear or thick. A clear soup is a bouillon or a consommé. Anything with a clear both, unthickened. Thick soups are soups that have something added to thicken the broth. There's a million different types, but commonly:
Purées are vegetable soups thickened with starch.
Bisques are thickened with cream. Alternatives are "cream soup" (thickened with béchamel sauce and veloutés (thickened with eggs, butter, and cream).
Stew - a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Depending on how you treat the gravy, stew can be thick or clear.
Pottage a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish.
which should not be confused with ...
Potage, a category of thick soups, in some of which meat and vegetables are boiled together with water until they form into a thick mush.
or
Chowder, which is a seafood or vegetable soup, often thickened with milk, cream, potatoes, or corn.
So, you have stews/pottage on the chunky end and bouillon/consommé on the smooth end, with the purees, chowders and potages somewhere in the middle.
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