Topic · Clear Soups Mastery
Clear Soup Subcategories
All clear soups start as broth or as stock. Broth soups might be served as finished items, or used as the base for other soups or clarified into Consommé.
Salmon clear soup with vegetables
Many people like soup, especially when the days are cold and dark. In our country, more people prefer hearty, thick, creamy soups. In other countries like France or Greece, a bowl of clear soup is often a favorite. Clear soups are meant to stimulate the appetite and get our digestion ready for the main course.
Sometimes a clear chicken noodle soup is used to feed a sick person and some research suggests that there may be ingredients in such a soup that helps to heal a person suffering from a cold.
In today’s cuisine, clear soups are categorized into 3 subcategories:
| Broth | Stocks and broth are similar in technique and cooking time. |
| Hearty broth | Hearty broths are based on clear broth but with a stronger flavor. |
| Consommé | A Consommé is a perfectly clear broth that has been clarified of all its impurities. |