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Soup Savvy
Here are some of the most popular types of soups:
Bisque A classic French soup with a rich, creamy texture. It is usually made from shellfish and thickened with rice.
Broth A flavorful liquid made from simmered meat, fish, or poultry and/or vegetables. Broth can be a light soup on its own and is an excellent base for most other soups.
Chowder Hearty and chunky, this soup is chock-full of fish, shellfish, and/or vegetables. Clam chowder has been popular in New England since colonial times.
Consomme Broth that has been clarified into a crystal-clear liquid.
Gumbo one of the signature dishes of Cajun cooking, gumbo is a thick soup that can contain chicken, duck, seafood, or ham and vegetables such as tomatoes, onion, bell peppers, and celery. It is thickened with a roux (a browned butter and flour mixture), okra, and/or file (ground sassafras leaves) and is served over white rice.
Stock Similar to broth but made from simmered bones, water, and/or vegetables.
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