Clear Soups

Clear soups are all based on a clear, unthickened broth or stock. They may be served plain or garnished with a variety of vegetables and meats.

1. Broth and bouillon are two terms used in many ways. In general, they both refer to simple, clear soups without solid ingredients except, sometimes, with a small amount of garnish. We have already defined broth (Chapter 8) as a flavorful liquid obtained from the simmering of meats and/or vegetables. Broths are discussed in more detail.

2. Vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables and, sometimes, meat or poultry products and starches.

3. Consommé is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent. The process of clarification is a technique we study in detail.

   Far from being just a plain old cup of broth, a well-made consommé is one of the greatest of all soups. Its sparkling clarity is a delight to the eye, and its rich, full flavor, strength, and body make it a perfect starter for an elegant dinner.