Thick Soup

Thick soups are divided into two categories,passed and unpassed soup.These soup should have smooth consistency.

A  Unpassed soup

i Broth - Broth are made from the very good stock of beef or chicken or mutton which is garnish and thickened with a brunaise cut vegetables,dice cut of meat,chicken,rice,etc.

ii Potage - These soup are made mainly from vegetables base, the garnish of which are cut in meat and uniform size.These soups are unpassed and obtain theit thickening from the amount of garnish.For example - patage de legumes.

B  Passed Soup - In these soup we use thickening agent to make it thick.

i Puree - Puree soups are made of starchy commodities and either thickened with the blend of the ingredients use or by using thickening agents.Fried croutons are used to garnish the puree soup.

ii Chowders - These are thick and heavy American soup,consists of potatoes,onion,bacon and seafood with milk or tomato base.For example of chowder are clam chowder,sea food chowder,etc.

iii Creme - Cream soup is made from white stock,milk,white roux,mire poix vegetable and bouquet garni.It is finished with milk and cream.These soup should be in a creamy consistency.Fried croutons can be used to garnish the soup.

iv Veloute - It is made from blond roux + white stock with other flavouring agents like mire poix and bouquet garni.Veloutes are finished with laison.i.e.mixture of egg yolk and cream.

v Cullises - These one soup made a base of poultry game or fish which have a moistening of stock or milk.The base is made in a puree and has another thickening agents.

vi Bisques = These are french soup made from shellfish puree and thickened with rice or cream.A small amount of wine may be added to enhance the flavour.