SOUP LESSON

FLOUR + FAT

Vegetable soup thickened with starch

A good quality broth should be cloudy and thick.

base is usually finished with a liaison of heavy cream egg yolk.

Consommé is a clarified soup that is clear and transparent.

clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry.

a Filipino dessert soup made with coconut milk, milk, fruits (such as banana, jackfruit, or sweet potato), and tapioca pearls. It can be served hot or cold.

A kind of cream soup based on crustaceans like shrimps and lobsters

are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.

Bisque is a thick soup made from shellfish like shrimp or lobster.

They are soups based on a clear, unthicken broth or stock. They may be served plain or garnished with a variety of vegetables and meats.

Thick soups have a light and watery consistency.

Broth and bouillon can be served as is.

Fruit soups are always served hot only.

rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

TRUE OR FALSE Clear soups may be served plain or with garnish.

Tong-Sui is a japanese soup

Ginataan is a Filipino dessert soup made with coconut milk and fruits.

Oshiruko is a chinese soup

a Japanese sweet red bean soup made from azuki beans and sugar, often served with mochi (rice cake).

simple clear soup without solid ingredients. They are similar to stock in technique and in cooking time.

STOCK + ROUX

TRUE OR FALSE Clear soups are made from clear stock or broth.

Stocks are usually consumed directly as soup.