A soup is a flavourful and nutritious liquid
food served at the beginning of a meal or
cooking pot was poured. Soup was
designated as unstrained vegetable meal or
fish soup garnished with bread, pasta or
A broth is a stock base soup which is not
thickened. It is served unpassed and
garnished with chopped
herbs, vegetables, or meats. For example
minestrone, scotch broth, etc.
Clear soup are thin like liquid they never
coat the back of the spoon.
A consommé is a clear soup which is
clarified with egg whites. It is an old saying
that if one can read the date on the dime
thrown in four liters of consommé then it is
a good consommé.
Puree soups are thick soups made by
cooking and then pureeing vegetables or
ingredients used in the soup. For example
lentil soup, potato soup, etc.
A veloute is a thick soup. which is thickened
with a blond roux, passed and finished with
a liaison. They made by vegetables and
chicken stock based for example veloute of
A cream soup is passed thick soup. It may
be vegetable based or meat based. But
most commonly vegetables are used to
prepare cream soup. For example cream
of tomato, cream of mushroom, cream of
It is the shellfish based soup. Which is
passed and may be garnished with dices of
the seafood used. Traditionally it is
thickened with rice and finished with cream.
for example lobster bisque.
Chowder are not strained and traditionally
they are seafood based soups thickened
with potatoes and finished with cream or
milk. For example clam chowder, seafood
chowder etc. chowder are from the USA.
These soups are served cold but not
chilled. Chilling would dull the flavours and
the soup would taste bland. They do not
form a separate classification as they may
again be thin or thick, passed or unpassed .
For example gazpacho, vichyssoise.
These do not form a separate classification
as they represent the region of origin. For
example green turtle soup from England,
French onion soup from France, and
mulligatawny from India.