1. Soups

2. CLEAR SOUP - Are made from clear stock or broth
CLEAR SOUP - Are made from clear stock or broth. - Broth is made from simmered meat and vegetables in liquid.

3. CLEAR SOUP Consommé (Example: Chicken Consommé)

4. THICK SOUP - Are not clear and not transparent.
- They include a thickening agent, such as roux; milk; cream; or a vegetable puree.

5. THICK SOUP Cream Soup – creamy & made with vegetables that are sometimes pureed. (Example: broccoli and carrot cream soup)

6. THICK SOUP Puree Soup – the main ingredient is pureed for thickness
THICK SOUP Puree Soup – the main ingredient is pureed for thickness. They have a courser texture than cream soup and the texture can come from legumes. (Example: tomato puree soup)

7. SPECIALTY SOUP
(This information does not go on the chart)
- They highlight a specific region or reflect the use of special ingredients or techniques.

8. SPECIALTY SOUP Bisque – made with shell fish & cream (Example: lobster bisque)

9. SPECIALTY SOUP Chowder – made with fish or seafood and vegetables
SPECIALTY SOUP Chowder – made with fish or seafood and vegetables. (Example: seafood chowder with clams)

10. SPECIALTY SOUP Cold Soup – either cooked or uncooked, but served cold
SPECIALTY SOUP Cold Soup – either cooked or uncooked, but served cold. (Example: strawberry soup)

11. SPECIALTY SOUP International Soup – ingredients or recipes from other cultures. (Example: gazpacho is a cold Spanish soup)

12. Soup Accompaniments Whole-grain wafers Corn chips
Saltine or oyster crackers
Melba toast
Bread

13. Guidelines for Garnishing Soup
Garnishes should be attractively arranged.
Veggies and meats should be cut into the same shapes.
The flavor and texture should complement the soup.
Cook vegetable or starches separately so they do not cloud the soup.
Do not overcook garnishes.
(cook separately to prevent)
vegetables should not be mushy
meats & poultry should not fall apart
rice and pasta should hold their shape

14. Storing Soup
Soup should be cooled and stored in tightly sealed containers.