Clear soup recipes: easy & tasty ideas for home cooks (2024)

FAQs

What are the three types of clear soups? ›

Clear soups include broth, hearty broth, and Consommé.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

Broth, or bouillon, is a common clear soup. Broths come in a variety of flavours, including chicken, turkey, beef, vegetable and mushroom. Bouillon can also come in a powdered form, and stock cubes are a famous example of a powdered broth or bouillon base.

Broth and bouillon are two terms used in many ways. In general,they both refer to simple, clear soups without solid ingredients. We have already know that broth is a flavorful liquid obtained from the simmering of meats and/or vegetables.

Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

You can extract a clean, strong broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand—bacon, tomato paste, herbs, peppercorns, a Parmesan rind, and, of course, kosher salt.

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.

What is a clear and pureed soup? ›

Classification of Soups - Escoffier

They include the following: Clear soups, which are always "clear consommés with a slight garnish in keeping with the nature of the consommé." Purees, made from starchy vegetables, thickened with rice, potato, or soft breadcrumbs.

The ratio for a clear soup is 1 gallon of stock to 3 pounds of meat or poultry and 1 pound of mirepoix.

Clear soup is usually made with veggies like carrots, french beans, mushrooms, cabbage, bok choy, cauliflower, broccoli, yellow onion, celery stalks & sweet corn.

It's made by simmering vegetables in a broth and removing it to leave a clear, but flavorful broth, before adding mushrooms and green onion. You may be familiar with soup after getting it from a restaurant, and it's so easy to make at home! This version is soy-free, gluten-free, and incredibly healthy and simple.

Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.

Broth or bouillon, vegetable and consomme.

Introduction: French Onion Soup

Unlike many chain restaurants' (and I have tried many chain restaurants' French Onion Soup), this soup base is a delicate clear liquid.