Soups can be classified into two groups:
(1) the clear soups and (2) the bound soups.
These categorizations, which differ from the traditional classification, do not only depend on the preparation of the soups to be classified so that soup can be assigned to several categories.
Clear soups (consommés)
Broths are used as bases for soups. These are prepared by boiling meat, poultry, game, fish, shellfish in water. The ratio between solid components and broth is about 1:5 to 1:2. One of the best-known broths is the beef bouillon. Poultry broths, wild broths, and fish broths are referred to as Fond (Fond de volaille, Fond de gibier, Fumet de poisson). Besides, there is a Remouillage and the extract that is called Glace.
The broths are the basis for clear soups with additional ingredients such as semolina dumplings, back pea soup, liver dumplings, pancake, pasta (noodles), vegetables, etc.
Bound soups (Potages liés)
Theses soups refer to all soups that are prepared with a binder. According to the French kitchen, there are five subclasses: the pureed soup (Potages purées, Coulis, and Bisques), cream or cream soups (Potages crèmes), the velvet soups (Potages veloutés), the bound potions (Potages bruns liés) and the vegetable soup (Potages aux légumes).
Puree soup
The pureed soup can be subdivided into Purées, Coulis, and Bisques. Purées refers to soups that are thickened without roux (roux) if they contain starchy ingredients. If the vegetables are not starchy and thus cannot be used as binders, then they are thickened with the aid binders or rice, baked bread, potatoes, and beans. The pureed soup can be refined with meat, broth, milk, but usually never with cream or raw egg yolks as these may break down giving the soups and ugly appearance.
Coulis is prepared only with poultry, game or fish using bred or rice as a binding agent. Wild coulis, on the other hand, are bound with black or red beans, lentils or chestnuts, depending on the taste.
The classic french bisques are a particular kind of bound soups made with shellfish or shellfish, rice or fish velouté, is used to tie the soup. Either butter or cream is added to complete the Bisque. Today, this soup is traditionally made from lobster, crayfish, crab or shrimp. In the modern kitchen, his term is now often used for creamy soups, without seafood with precooked vegetables, such as squash, tomato, mushroom or red pepper that are pureed in a food processor.
Cream Soups
Cream or creamy soups refer to soups that are bound by cereals such as rice, barley, oats or roux. The basis of the soup is poultry, fish, game or vegetables cooked in milk.
Veloutés
Veloutés are soups that are thickened with cream and egg yolk which are added at the end of cooking a process.
Quick Vegan Borscht
Minestrone oil/free
Barley Soup
