What are purée soups generally thickened with? Which soup category most commonly uses a roux?
Understand the Problem
The question asks about the thickening agents used in purée soups and which soup category commonly utilizes a roux. The first part focuses on identifying thickening methods for purée soups, while the second part centers on recognizing the soup category associated with roux use.
Answer
Purée soups: Natural starches; Cream soup: Roux.
The final answer is: Purée soups are generally thickened with natural starches present in their vegetable ingredients. Cream soup most commonly uses a roux.
Answer for screen readers
The final answer is: Purée soups are generally thickened with natural starches present in their vegetable ingredients. Cream soup most commonly uses a roux.
More Information
Purée soups often rely on the natural starches of ingredients like potatoes for thickening. Roux is a classic thickener in cream soups, adding richness and texture.
Tips
Confusing the thickening agents is common; remember purée soups use the natural starches of vegetables.
Sources
- 1.10: Soups - Workforce LibreTexts - workforce.libretexts.org
- The 7 Types of Soup That You Need To Know | The Culinary Cook - theculinarycook.com
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