In my post entitled "All about Stocks", I explain about the different types of stocks that are the foundation for great soups and flavourful sauces. This post elevates stock to a new level and focuses on soups.
Whether a steaming bowl of chicken noodle soup, or a comforting, creamy bowl of potato soup that seems to coat our ribs like a fuzzy sweater, soups are a fantastic comfort food that almost everyone loves to eat. In french tradition, soups are broken up into 2 groups: Clear Soups and Thick Soups. Any soup that doesn't fit snugly into these two categories are lumped into a third category called specialty/national.
Clear soups are based on stock that hasn't been thickened, such as a good, old-fashioned chicken noodle soup. The clear soup category can be broken down as follows:
A thick soup is soup that has been...well...thickened. Whether using a thickening agent, or a puree to make it thick, these soups are the easier to make, requiring less fine knifework and lots of room for error. The types of thick soups are:
Specialty or National Soups
Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!