Soups THICK

Presented by: Morata, Jessa Mae S,

WHAT ARE
THICK SOUPS?
Thick soups are soups that are thickened
using flour, corn-starch, cream,
vegetables, gelatines and other
ingredients. Depending on how you
thicken a soup, you can get different
textures and flavours.
Thick Soup
TYPES OF
Cream Soup
A cream soup is a soup prepared
using cream, light cream, half and
half or milk as a key ingredient.
Sometimes the dairy product is
added at the end of the cooking
process, such as after a cream soup
has been puréed.
Pureed soups or Potages
purées are soups, that are
thickened through pureeing
their main ingredients.
Main ingredients for most
pureed soups are pulses,
vegetables or potatoes.

U R E E
P
SO U P
 BISQUE
A bisque is a creamy, thick soup that includes shellfish. Bisque is a method
of extracting flavour from imperfect crabs, lobsters and shrimp that are
traditionally not good enough to send to market.

In an authentic bisque, the shells are ground to a fine paste and added to
thicken the soup. Bisques are thickened with rice, which can either be
strained out, leaving behind the starch or pureed during the final stages.
A chowder is most commonly associated with
New England, and originating in America, with
corn chowder and clam chowders being two of
the most popular types.

They’re thickened with crackers or ships

biscuits. Chowders quickly became popular
seafaring food, as it was simple to prepare and
surprisingly good despite the often lack of
ingredients at hand.

Chowder
VELOUTÉ
SOUP
A velouté soup is different from a cream soup, as the
base of a velouté is a roux, rather than water. Velouté
soups can be either meat or vegetable based, and
when eaten, are a velvety texture, lending to the name
velouté which translates from the French to mean
‘velvety’
ACTIVITY
TRUE OR FALSE

1. Sometimes the dairy product is added at the end of the cooking

process, such as after a bisque has been puréed.
2. Main ingredients for most cream soups are pulses, vegetables or
potatoes.
3. A velouté soup is different from a cream soup, as the base of a velouté
is a roux, rather than water.
4. Cream soup quickly became popular seafaring food, as it was simple
to prepare and surprisingly good despite the often lack of ingredients
at hand.
5. A chowder is thickened with crackers or ships biscuits.
ACTIVITY
ENUMERATION:
1. ________ soups can be either meat or vegetable based, and when eaten,
are a velvety texture, lending to the name velouté which translates from
the French to mean ‘velvety’.
2. In an authentic bisque, the _____ are ground to a fine paste and added to
thicken the soup. Bisques are thickened with rice, which can either be
strained out, leaving behind the starch or pureed during the final stages.
3. A _______ is a soup prepared using cream, light cream, half and half or
milk as a key ingredient.
4. Pureed soups or ____ purées are soups, that are thickened through
pureeing their main ingredients.
5. Chowder is most commonly associated with ___, and originating in
America, with corn chowder and clam chowders being two of the most
popular types.