Gryphon's Aeire Food Fact - The Many Textures Of Soup

The many textures of soup
Knight Ridder Newspapers

SOUP: Theoretically, a soup can be any combination of vegetables, 
meat or fish cooked in a liquid. It may be thick like a gumbo, thin 
like a consomme, smooth like a bisque or chunky like a chowder. 
Though most soups are hot, some -- such as vichyssoise and many fruit 
soups -- are served cold. Soups can be served as a first course or as 
a meal, in which case they're often accompanied by a sandwich or 
salad.

STEW: The term most often is applied to dishes that contain meat, 
vegetables and a thick souplike broth resulting from a combination of 
the stewing liquid and the natural juices of the food being stewed.

CHOWDER: A thick, chunky seafood soup, of which clam chowder is the 
most well known. The name comes from the French "chaudiere," a 
cauldron in which fishermen made their stews fresh from the sea. 
Chowder can contain any of several varieties of seafood and 
vegetables. The term also is used to describe any thick, rich soup 
containing chunks of food -- for instance, corn chowder.

BISQUE: A thick, rich soup usually consisting of pureed seafood -- 
sometimes fowl or vegetables -- and cream.

Source: The Food Lover's Companion


Displayed on: Thursday - 24 May 12 - 05:37:46