Soup Classification Quiz

A type of soup made with shellfish and usually finished with cream, resulting in a rich and creamy texture.

Cream soups are thickened primarily using a roux, a mixture of butter and flour, which creates a smooth and velvety texture.

A clear soup, known for its light and refreshing taste, often made with broth and vegetables.

Adding a starch like roux or thickener directly to hot milk or soup stock can cause curdling, resulting in a grainy and unappealing texture. Instead, gently simmer roux with milk before slowly adding it to the hot soup, avoiding direct contact.

The process of sautéing onions, mirepoix or other vegetables in fat before adding other ingredients in making purée soups. It contributes to flavor development and creates a base for the soup.

A purée soup is created by blending cooked ingredients to a smooth consistency. Tools such as blenders, food processors, immersion blenders, and even potato mashers can be used to achieve the desired texture.

Simmering bones and vegetables in water creates a rich and flavorful broth, forming the basis of consommé. This process extracts nutrients and flavor from the ingredients.

Clarification is a crucial step in making consommé, where the soup is simmered with egg whites and other ingredients to remove any cloudiness or impurities. This results in a crystal-clear and visually appealing consommé.

Cream soups are essentially diluted velouté or béchamel sauces. These sauces are thinned with additional broth or milk, then flavored with a primary ingredient.

A cream soup should have a smooth, shiny surface with a consistent color that reflects the primary ingredient. This visual appeal is essential for presentation and flavor perception.