Introduction to Thick Soup

Historically, in France, the soupe was the slice of bread on which was poured into the content of the cooking pot. (pot-age). Soup and potage are now often synonymous, but as you will see in this course, they have their own categories.

Thick soup makes for quick and easy comfort food, especially when it’s chilly outside, or refreshing on a hot day with a cold soup. In food businesses, soup, with its low food cost and high-profit margin, is a liquid asset, like chicken noodle or beef barley.

Unlike cooking methods, soups retain the vitamins and minerals of cooked vegetables because you don’t dispose of the water when you’re done. That vitamin-packed water becomes part of the savory and delicious broth.

Soups recipes are excellent as it allows you to have consistency. But soups could be forgiven since ratios and measurements aren’t a strict science for soup recipes, you can play around with adding vegetables to the meal. Purée squash and root vegetables into your soup for a creamier and heartier version without added fat or unnecessary calories.

Next, we will learn the thick soups categories.