Tip - Soup Terms

Soup terms

The following are common soup terms:

Bisque: Thick soup made from shellfish, usually prepared like cream 
soup and almost always finished with cream. Traditionally bisques are 
thickened with cooked rice.

Broth: A flavorful liquid obtained from simmering meats and/or vegetables.

Chowder: Hearty American soup made from fish, shellfish and/or 
vegetables. Chowder usually contains milk and potatoes.

Cream Soup: Soup that is thickened with a roux or other thickening 
agent with the addition of milk or cream.

Mirepoix: A basic combination of onions, carrots and celery used in 
flavoring stocks and soups. The standard proportions are: 8 ounces 
onion, 4 ounces carrot and 4 ounces celery, for a combined weight of 
one pound. The vegetables are chopped coarsely, in uniform pieces.

Portage: A term sometimes associated with certain thick, hearty soups 
but is actually a general term for soup.

Stock: A clear, thin liquid flavored by soluble substances extracted 
from meat, poultry and fish and their bones, vegetables and 
seasonings.

Sachet: A mixture of herbs and spices tied in a cheesecloth bag used 
for flavoring stocks and soups. Use the following seasonings, in 
varying quantities --- thyme, bay leaves, peppercorns, parsley stems, 
whole cloves, and garlic.