10. These are soups that are thickened
with roux, beurre manie, liaison.
Cream Soups
11. These are soup that are naturally
thickened by pureeing one or
more of their ingredients.
Purees
12. These are the thickened
made from shellfish.
Bisques
13. These are hearty American
soups made from fish, shellfish
and/or vegetables.
Chowder
14. This is a term sometimes associated
with certain thick, hearty soups, but it
is actually a general for soup.
Potage
15. This is a catch-all-category that
includes soups that do not fit
well into the main categories
and soups that are native to
particular countries or regions.
3. SPECIALTY AND NATIONAL SOUPS
Editor's Notes
They may be served plain or garnished with a variety of vegetables and meats.
These are two terms used in many different ways, but in general they both refer to simple clear soups without solid ingredients.
It is a clear, seasoned stock or broth with the addition of one or more vegetables.
It is a richly flavored broth made from fish, meat, poultry, or vegetable stock that has been clarified.
This is a delicately flavored soup containing shredded vegetables and is aptly named after the French word “Julienne”.
