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- Amelie Zeringue and William R. Thibodeaux
- Nicholls State University
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The two kinds of thick soups are cream and pureed soups. Most pureed soups are thickened by the vegetable being pureed. The starches in the pureed vegetable aids in the thickening of the soup. Cream soups tend to have a roux. These two categories can be combined in the technique of the soup being made. For example, a pureed soup can have a roux.
A cream soup can be associated by the sauce category of veloute. Most cream soups have a roux, stock and then cream added for richness. A cream soup can also be associated with the sauce category béchamel.
Pureed soups can be pureed using a blender or immersion stick blender. They should be very smooth and lump free.
These soups are your bread and butter in the soup du jour world because:
- They are not time consuming to prep
- They use up product that needs to get used
- They are only limited by your imagination
- Especially with flavors, textures and garnishes
- Don’t be the chef that makes them as an after-thought with no love, passion or technique
- All praise the invention of the mighty immersion blender and Vitamix. It is one of the best investments you can make.
Soup plate up examples. Photo Credit: Amelie Zeringue
