Soup Basics
I love soup! Nothing makes me feel more comforted than a nice homemade soup. From a traditional tomato to French Onion to Tom Yum there is something so special about having soup.
Here are some of the most popular types of soup:
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, poultry and or vegetables.
Chowder: Hearty and chunky, this soup is chockfull of fish, shellfish and/or vegetables. Clam chowder has been popular in New England since colonial times.
Consommé: 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 bones, often roasted, that are simmered with water and/or vegetables.
