Soup Types

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Soup Types

Become A Soup Connoisseur: Learn The Different Types Of Soup

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CAPSULE REPORT: Every culture makes soup: Its easy, filling and nutritious.

Understand the differences between the soups you enjoy regularlybroth,chowder, consomme, pure and many others. This is Page 1 of a six-page article.Click on the black links below to visit other pages.

OverviewFor years, many households served a soup course for dinner. Soup and sandwichremains a favorite American lunch. Theres even dessert soup.

In the French tradition, soups are classified into two broad groups: clear soups(bouillon and consomm) and thick soups. Most chicken soups are clear soups.Add some cream and youve got a cream soup, in the thick soup category.*

*Thick soups are classified depending upon the type of thickening agent used:pures are vegetable soups thickened with starch; bisques are made from pured

shellfish thickened with cream; cream soups are thickened with bchamel sauce;and velouts are thickened with eggs, butter and cream.

The soup course should complement the rest of the meal. A light soupcomplements a heavy main course (steaks, chops, stew); a heavier soup goes wellwith a lighter main course (pasta or grilled fish, for example).

A Brief History Of SoupMankind is may be up to 43,000 years old.(1) And for the majority of ourexistence, we have had no soup.


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The earliest humanshad nothing to boilwater (or anythingelse) in. Boiling was

not easy to do untilthe invention ofwaterproofcontainers, probably

pouches made of clayor animal skin, about9,000 years ago.According to TheStar Ledger, one ofthe first types of

soups can be dated toabout 6,000 B.C.(2)

Our word soup comesfrom Frenchsoupe,which derived fromVulgarLatinsuppa,from the

post-classical Latinverbsuppare, to soak,which indicated breadsoaked in broth, or aliquid poured onto a

piece of bread. InGermanic languages,the wordsop, referredto a piece of breadused to soak up soupor a thick stew. The

word entered theEnglish language inthe seventeenthcentury exactly asthat: soup pored oversops of bread or

toast (which evolved

Todays soup croutons

evolved from sopspieces ofbread soaked with soup.


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ASPICAn aspic is jellied

broth made from meator fishstock.It is

refrigerated, where itbecomes solid, likegelatin; then is cubedand used as a relishfor meat, fish orvegetable dishes. Or,it is used as a fillermold that holds meat,fish or vegetables.See photo at right.

AVGOLEMONOSOUPA Greek chicken

broth made with eggand lemon juice.

BARLEY SOUPBarley, a nourishinggrain, has a nuttyflavor and a chewytexture like al dentepasta. Its a very good

source of fiber (alsocopper, manganese,

phosphorus,selenium, and a goodsource of copperand). Barley makes a

hearty soup, whetheron a chicken, beef orvegetarian base. Beefand barley soup andmushroom barleysoup are two popularcombinations.

Aspic isnt soup, but its made

from soupspecifically,stock. Here, chicken aspiccloaks chicken, eggs andvegetables. Photo by AnthonyGeorgeff | Wikimedia.
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BEAN SOUP

Bean soup can be made with almost any type of bean, generally in a beef orvegetable broth or as apure.A ham bone is a popular addition. The soup can be

single-bean or a blend; 16-bean-soup is the largest combination weve seen.

Originally, multibean soups used beans left over from prior days meals. Bean

soup is on the menu in of the restaurant in the U.S. Senate every day. Two different

recipes are used; both usenavy beansand ham. Here are thebean soup recipesif

youd like to give them a try.

BEEF SOUP

Beef soup can span a broad variety of styes, as long as they include some form ofbeef. They can be bean soups or other vegetable soup with stewedbeef,bouillonorconsommwith sliced beef or even hamburger soup withground beef.

BLACK BEAN SOUPBlack beans are indigenous to Peru* and spread throughout South and CentralAmerica by traders and migrating Indian tribes. They were introduced into Europein the 15th century by Spanish explorers returning from their voyages to the NewWorld and were subsequently spread to Africa and Asia by Spanish andPortuguese traders. Beans are good protein and a very inexpensive form of it, so

became an important staple in many parts of the world. All were made into soup;but perhaps the best-known from Latin American cuisines is black bean soup. It isa hearty soup of beans and broth and tomatoes (also indigenous to Peru). It can bemade quickly with canned black beans, canned diced tomatoes, chicken broth,onions, carrots and spices. Optionally, sausage, ham or other meat can be
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added.Cotija cheeseis usually crumbled on top, but feta can be substituted. Blackbean soup achieved popularity in the 1970s with a recipe from the Coach House, alegendary former New York City restaurant (now the location of Mario Batalis

restaurant Babbo). More French in inspiration, theCoach House recipeblack beansoup recipe use bacon and ham hocks, Madeira and chopped hard-cooked eggs.*Along with kidney beans, pinto beans and navy beans which are all known

botanically asPhaselous vulgaris, the common bean. These four beans are varietiesof this species and genus.

BIRDS NEST SOUPA Chinese delicacy, when dissolved in water, the birds nests yield a gelatinous

substance used for savory and sweet dessert soups. The substance is supposedlyrich in nutrients believed to provide numerous health benefits, from aiding

digestion and alleviating asthma to improving the libido and the immune system.Birds nest soup is one of the costliest dishesup to $100 a bowldue to thechallenge of obtaining the nests. Hong Kong and the U.S. are the two largestimporters of the nests of the White-nest Swiftlet (Aerodramus fuciphagus) and theBlack-nest Swiftlet (Aerodramus maximus), the two varieties whose nests are usedin the soup.

BISQUEA bisque is a thick, rich soup made from fruits, vegetables, game fish or shellfish

(particularly crab, lobster and shrimp) and thickened with cream. Popular bisquesinclude chestnut bisque, crab bisque, lobster bisque, squash bisque and tomato

bisque. A key difference between achowderand a bisque is that a bisque is a moreelegant recipe, pured until smooth, and often contains sherry. Chowders alsocontain pork fat back.
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Hot borscht with beef and sour cream. Photo by Tanya F. | Wikimedia.

BORSCHT or BEET SOUPBorscht dates back at least to Medieval times. It was a food of the poor; beets wereplentiful and inexpensive. There are two types of borscht: hot and cold. Both arebased on beets, but are otherwise prepared and served differentlyone for winterand one for summer. Hot borscht, which originated in the Ukraine, is a hearty beetsoup that can also include carrots, potatoes, spinach and beef or other meat,seasoned with dill. It is usually eaten as a first course with pumpernickel or otherdark bread, and can be garnished with sour cream.

Almost all Eastern and Central European countrieshave a version of borscht. Most contain beets, butsome have tomatoes or other vegetables as the primarynote; some are vegetable soups with no beets. Cold

borscht is warm weather fare, a meatless soup servedin one of two ways. It can be a clear beet broth cookedwith onions, lemon and dill, garnished with sourcream; or the sour cream can be mixed in to create a

pink, creamy soup. Either way, it can be served with a

cold boiled potato.

BOUILLABAISSEBouillabaisse is a traditional Provenal soup that originated in Marseille (see photoat top of page). It contains a variety of fish, shellfish and vegetables (celery, leeks,onions, potatoes and tomatoes). It is different from other fish soups due to theProvenal herbs and spices in the broth: basil, bay leaf, fennel, garlic, orange peel


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and saffron. Bouillabaisse also requires the use of bony local Mediterranean fish.*Finally, it has a distinctive method of serving: Traditionally the broth is servedfirst, in a bowl that contains garlic bread and rouille, a mayonnaise made of oliveoil, garlic, saffron and cayenne pepper. The seafood and vegetables are servedseparately in another bowl.*There are at least three kinds of fish in a traditional bouillabaisse. These caninclude conger, monkfish (lotte), mullet, scorpionfish (rascasse), sea bream(dorade), sea robin (grondin), silver hake (merlan) and turbot. It also includes crab,langoustine, mussels, sea urchin and octopus.

BOUILLONBouillon is a clear, thin broth made typically by simmering chicken or beef inwater with seasonings. It can be consumed in this state, or used as a base for otherdishes, sauces, etc. Bouillon can be made from mixed sources, e.g. chicken and

vegetables. Bouillon (not to be confused with bouillon cubes) is a stock that isstrained, and then served as a clear soup. It can be enhanced with other flavors; forexample, sherry, herbs and spices.

BROTHBroths is made from a clearstock.The terms bouillon andbrothare usedinterchangeably: a thin soup are made from a clear stock foundation. One way todistinguish them is that a bouillon is always served plain (with an optionalgarnish), whereas broth can be made more substantive with the addition of a grain(corn, barley, rice) and vegetables. Plain broth is a thin soup, but it can be

thickened with starch or the addition of rice, barley, vegetables or eggs. Exampleswith eggs include Chinese chickenegg drop soup,Greekavgolemono soupandItalianstracciatella soup.See alsovelout.

CHEESE SOUPCheese serves as a principle ingredient in many soups. Generally a hearty cheesesuch as Cheddar, Jack, pepper cheese or Swiss is combined with apples, beer,

bacon, broccoli, cauliflower, chicken, ham, sausage, tomato, tuna or otheringredients. Broccoli and cheddar is a popular American soup. An elegant Frenchsoup combines blue cheese with celeriac and pear.
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Chicken soup in a clear broth. Photo courtesyGrandmasChickenSoup.com CHICKEN SOUPThere are many types of chicken soup, from the clear

(aspic,bouillon,broth,consommand that all-American favorite, chicken noodle)

to the thick (cream of chicken soup and a richer and more elegant

version,velout). And we cant forget Jewish penicillin, chicken soup with

matzoh balls. Then there are the international chicken soups, from

Greekavgolemonosoup to ItalianStracciatellaand Chinesewontonsoup. Chicken

can be an ingredient in any type of soupexcept vegetarian soup

CHOWDERTo many Americans, a chowder is a soup with fish or seafood as the mainingredient, although non-fish chowders such as corn chowder and chicken chowderare also made (see photo of salmon chowder at top of page). Potatoes and othervegetables are typically added and the soup is enriched with salt pork fatback andthickened with flour or crushed soup crackerstwo ingredients that define achowder. The name derives from the French word for the pot in which such a soup

was cooked, chaudire, from the Latin caldaria. The word came to New Englandvia Newfoundland, where Breton fishermen tossed some of the days catch into alarge pot to make soup. That soup was originally thickened with crushed ships

biscuits; now flour is used. New England clam chowder is made with a milk base;Manhattan clam chowder uses stewed or canned tomatoes instead of milk. Thedifference between a chowder and abisqueis that a bisque is a more elegantrecipe, pured until smooth, and often contains sherry.
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Cioppino, a fish stew. Photo by Kelly Sue DeConnick | Wikimedia

CIOPPINOWhile many people think cioppino (pronounced cho-PEA-no) is an Italian dish,

this fish stew originated in the North Beach section of San Francisco the late

1800s. Italian-American fishermen would make this hearty dish, based on regional

Italian recipes for fish soups and stews, on their boats, using the catch of the day.

The San Francisco Bay waters yielded clams, Dungeness crabs, clams, mussels,

scallops, shrimp, squid and various fish, which were combined with fresh tomatoes

in a wine sauce. The dish caught on at local restaurants, where it was often served

over long-cut pasta with a side of toasted sourdough. It has become an American

version ofbouillabaisse.
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Gazpacho, a cold vegetable soup. Photo courtesy Wisconsin Milk MarketingBoard.

COCK-A-LEEKIE SOUPThis exotic-sounding soup from Scotland is simply a hot chicken soup made withleeks instead of onions. The first printed recipe, dating to 1598, included prunes.While prunes went out of style in the 19th century, today some cooks garnish thesoup with a julienne of prunes.

COLD SOUPSCold soups are those served at room temperature or chilled. While one would think

that this is the preferred soup of those living in warm countries, such as

thegazpachoof southern Spain, they are also made in cold climes from Russia

(borscht)and Scandinavia (fruit soup)to the tarator (cucumber soup) of Bulgaria

and the sour cherry soup of Hungary.

CONSOMMA consomm is a refined broth. The term in French dates back to the 16th century.Meat or fish broth is clarified; this is usually done with egg whites. Egg whites,tempered with some of the broth, are added to the soup pot. As the whites solidifyin the hot soup, they gather up all the floating bits of meat, vegetable, etc. Theraft of egg whites that results is removed, leaving a clear soup. This is a much

more efficient process than straining the soup several timesand the raft,essentially poached egg whites, can be eaten by the cook. Gelatin filtration is mucheasier for home cooks, but results in a gelatin-free broth. The gelatin that remains
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after egg white filtration has a much richer mouthfeel. Food History:Many of oursoups date back to the Middle Ages. A dessert consomm, boiled solely withtendons and cartilage and without salt, was sweetened, flavored with fruits andserved as dessert. These sweetened consomms evolved into todays gelatin

desserts, such as JELL-O.

COURT BOUILLONIn French, court bouillonmeans short bouillon, a light stock used for poachingfish or shellfish. It is made from water and the usual mixture of vegetables (carrots,celery and onions) plus herbsbasil, bay leaf, clove, parsley, thymewith theoptional addition of white wine or vinegar (for freshwater fish). According toFoodTimeline.org, the term has been used in English texts since the earlyeighteenth century, but as fish and shellfish were expensive, it was the province ofthe wealthy.

Tarator, a Bulgarian cucumber soup. Photo by L. Konact | Wikimedia


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CUCUMBER SOUPCucumber soup can be served hot or cold, with achicken or vegetable stock base, a cream base orMediterranean-style, with a yogurt base. One

Mediterranean version is tarator, popular in thecuisines of Albania, Armenia, Bulgaria, Cyprus,Iran (Persia), Macedonia, Serbia and Turkey. It ismade of yogurt, cucumbers, garlic, walnuts, dill andolive oil. Local variations may add vinegar and/or

bread, omit nuts and/or dill. The soup is veryrefreshing, likeGreek tzatziki and Indian raitathicker versions that serve as dips and spreads (seerecipes).

Cream of roasted tomato soup, garnished with shaved cheese and croutons. Photo

courtesy Wisconsin Milk Marketing Board.

CREAM SOUPCream soup is based on a classic French cream sauce (bchamel*) and is highly

nutritious because of the cream protein plus the meat and vegetables (or fish and/or

grains). The creamiest of all soups is avelout.It is highly nutritious because ofthe addition of vegetables, meat, fish or grains. Almost any vegetable can be used

in a cream soup (broccoli, carrot, cauliflower, celery, tomato, pea and potato, to

offer a few); any seafood (crab, lobster, shrimp, scallop, uni) and milder meats,

such as chicken. Combining vegetables and meats is popular. A cream soup can be

seasoned largely with spices; for example, curry soup has aconsommand cream
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base with curry powder (often apple and onion are added for texture and to layer

the flavors). Cream soups can be thickened for heartier winter fare.

*Bchamel sauce, named after Louis de Bchameil, marquis de Nointel (16301703), is made by stirring 3 tablespoons of flour into 2 tablespoons of melted

butter to create a roux; then, when the roux has stopped bubbling, adding two cupsof boiled milk plus 1/4 teaspoon salt to the roux and whisking until the sauceforms.

DESSERT SOUPWhilefruit soupsare sweet, they are not necessarily dessert soups, but can beserved in the beginning or the middle of the meal. Some cultures have soups

specified as desserts. Examples include etrog, a citron soup eaten during the Jewishfeast of Succoth; ginataan (guinataan), a Filipino soup made from coconut milk,fruits and tapioca; and oshiruko, a Japanese soup made from the azuki bean (thesame bean used to make red bean ice cream).

DRY SOUP MIXFor hundreds of years before the introduction of dry soup mixes, portable home-crafted soup mixes were carried, rehydrated and consumed by explorers, soldiersand travelers. Water was readily available when restaurants were not. Commercialdried soup mixes were introduced in the 1930s and took off in the 1940s, promoted

as a convenience food to busy housewives.
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Lobster bisque. Photo courtesy HancockGourmetLobster.com.

EGG DROP SOUPA Chinese soup (the literal translation is egg flower soup) is a Chinese soup

made of beaten eggs in boiled chicken broth, which create fine strands. Pepper andfinely chopped scallions are also commonly added.Stracciatellais an Italianversion that includes Parmesan cheese.

FISH SOUPThere are many fish soups in the worlds cuisines. A fish soup can be of any style,

from clear(bouillon,brothandconsomm)to creamy or thick (chowder,creamsoup,bisqueandstew). The most commonly found in the U.S.

arebouillabaissefrom France; chowder, lobster bisque andoyster stewfrom New

England;cioppinofrom San Francisco;Maryland crab chowderandshe-crab

soupfrom South Carolina.
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French Onion Soup is known for its thick crust of broiled Gruyre cheese. Photo

courtesy Mortons The Steakhouse

FRENCH ONION SOUPOnion soups date back at least to Roman times. Throughout history, they weresustenance for the poor, as onions were plentiful and inexpensive. Onions were

also thought to have restorative powers, making them a perfect choice for a

nourishing soup. There are numerous styles of onion soup and relatedleek soup.

French onion soup became popular in the U.S. with the post-World War II growth

of French cooking. The recipe, made from beef broth and caramelized onions and

served in an individual crock or ramekin, topped with croutons and finished

withGruyreunder a broiler (Soupe a lOignon Gratine), developed in 18th-

century France, a descendant of modern French bouillon that emerged in the 17th

century, which in turn harkens back to the Medieval sops, a piece of bread over

which a soup was poured.
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