RECIPES Five Types Of Thick Soup Inwards Culinary Knowledge

Soup Knowledge: Thick Soup

Thick soups are classified depending upon the type of thickening agent used in addition to the primary ingredient
Types of thickening agents are roux , beurre manie , liaison , slurry , or starchy vegetables.
The primary ingredients such every bit crustacean (bisque) , vegetables (cream soup) , starchy vegetables ( puree soup , meat , in addition to poultry (veloute soup) , white patato , in addition to seafood (chowder).

Thick Soup

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Thickened alongside a roux , beurre manie , liaison , or other thickeners plus , cream , lite cream , one-half , in addition to a one-half or milk every bit a substitution ingredient.
The primary detail is oftentimes a vegetable
The primary component subdivision is oftentimes puréed
Don’t confuse alongside puréed soups
Very smooth
Very creamy
Named later the primary component subdivision inwards the soup.
Cream of ________.
E.g. Cream of broccoli soup , Cream of mushroom soup , Cream of asparagus soup , etc.

Cream of Baked Potato Soup

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Cream of Tomato Soup

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Similar to cream soups
Puree Soup is thickened past times pureeing 1 or to a greater extent than of the vegetables such every bit carrots , white patato , sweetness white patato , parsnip , or other starchy vegetables.
Potage is the French term for a thick creamy puree soup , creamy soup
Generally starchy vegetables every bit primary ingredients
The primary component subdivision is puréed
I.e. Legumes , potatoes , sweetness potatoes , pumpkin , parsnip , carrot , etc.
No thickeners
Generally non strained
More rustic appearance than cream soup
cream or milk every bit an additional ingredient

Puree of Pumpkin Soup

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Puree of Green Peas Soup

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Bisque is a polish , creamy , highly seasoned soup of French beginning , classically based on a strained broth of crustaceans.
Traditionally based on crustaceans
Similar characteristics of cream soups
Thickening agents are rice (classically) , rice flour , or roux
Often finished alongside Sherry Wine in addition to garnished alongside diced meat of the primary ingredient

Lobster Bisque

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Crayfish Bisque

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Soup made alongside fish , shellfish , in addition to or vegetables.
Generally , incorporate onions in addition to potatoes
Usually incorporate milk or cream
Proteins and/or vegetable-based
Creamy or clear
Pork production oftentimes added for flavor
Heavy on the garnish
Hearty soups
Variations of chowder tin last seafood or vegetable
The famous chowder soup is New England Clam Chowder serve alongside Saltine Cracker or Oysters cracker

New England Clam Chowder

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The base of operations of a velouté soup consists of velouté sauce , beingness of vegetable , poultry , game , or fish , plus a puree of the primary ingredient.
Finish alongside the liaison (mixture egg yolk in addition to cream)

Veloute Agnes Sorel (Chicken Veloute alongside Mushrooms): Chicken veloute + Julienne mushroom + Julienne Chicken + Julienne beef ox natural language + Liaison.
Veloute Bagration Maigre (Fish Veloute alongside Mushrooms): Fish Veloute + Julienne of sole , Quenelles of white fish + Crayfish + Liaison