Clear Soup

Clear soups whether they are made from meat, poultry, game fish or vegetable, clear soups are all prepared in the same manner. Thin clear soups are a good first course. They stimulate the appetite. They are not difficult to make, but they do require attention and time. Broth or bouillon, consommés, essences and chilled jellied soups are all types of clear soups.

Clear vegetable soups are based on clear broth or stock. The vegetables are cut into uniform sizes and the soup is simmered until all ingredients are tender. Clear vegetable soups should have a full flavor and be somewhat thicker then broth. Croutons are a common garnish may be an integral part of the preparation, as in onion soup.

Procedure for clear soups

• Sweat long cooking vegetables in fat
• Add the appropriate stock or broth and bring to a simmer
• Add the seasonings and aromatics
• Add additional ingredients according to their cooking times
• Simmer the soup to blend all the flavors
• Garnish appropriately