+1 for the pun. Unlike thin soups, thick soups are opaque rather than transparent. Soup is such a versatile dish, and there are literally thousands of kinds of soups. They are thickened either by adding a thickening agent, such as a roux, or by puréeing one or more of their ingredients to provide a heavier consistency. (Some people like, my Grandfather, will take the "food" out and eat it separately, then drink the liquid soup.) Learn how your comment data is processed. One can roast the vegetables to give a better flavour. It may be served with or without the the cooking liquid. [CDATA[ Soup is a liquid based dish that has ingredients added that don't need to be cooked, only heated up. Add the cream during the last twenty-thirty minutes of the cooking process. Stew is a process of cooking - the liquid becomes a gravy as the ingredients cook in it. "),d=t;a[0]in d||!d.execScript||d.execScript("var "+a[0]);for(var e;a.length&&(e=a.shift());)a.length||void 0===c?d[e]?d=d[e]:d=d[e]={}:d[e]=c};function v(b){var c=b.length;if(0=a.length+e.length&&(a+=e)}b.i&&(e="&rd="+encodeURIComponent(JSON.stringify(B())),131072>=a.length+e.length&&(a+=e),c=!0);C=a;if(c){d=b.h;b=b.j;var f;if(window.XMLHttpRequest)f=new XMLHttpRequest;else if(window.ActiveXObject)try{f=new ActiveXObject("Msxml2.XMLHTTP")}catch(r){try{f=new ActiveXObject("Microsoft.XMLHTTP")}catch(D){}}f&&(f.open("POST",d+(-1==d.indexOf("?")?"? Bisque is a form of soup that usually is a seafood-based cream soup. Chicken soup & Beef stew are so called for cultural, not culinary reasons. A light or “blonde roux” is the best choice if you want to thicken a soup without imparting extra flavor. As above, that seems to be more common with stews, but it's not part of the definition, and the French have half a dozen categories for thickened soups that could easily be described as having the overall consistency of a "stew". To use leftover mashed potatoes, heat them up with a portion of the soup broth, just to loosen them a bit. Add the slurry a bit at a time until the soup is as thick as you desire. It'd be nice to capture the difference. Soup is prepared by boiling vegetables, fruit, meat or … The first is to make the roux in the soup pot and then add broth or stock and the rest of the ingredients to it. Thickened soups are soups that have been thickened in any of a number of ways. You can even toast the bread to bring out some caramelized flavor notes. //=b[e].o&&a.height>=b[e].m)&&(b[e]={rw:a.width,rh:a.height,ow:a.naturalWidth,oh:a.naturalHeight})}return b}var C="";u("pagespeed.CriticalImages.getBeaconData",function(){return C});u("pagespeed.CriticalImages.Run",function(b,c,a,d,e,f){var r=new y(b,c,a,e,f);x=r;d&&w(function(){window.setTimeout(function(){A(r)},0)})});})();pagespeed.CriticalImages.Run('/mod_pagespeed_beacon','http://www.reluctantgourmet.com/how-to-make-thickened-soups/','82dtZm2p5Q',true,false,'J4akLZemFXA'); If you want thickened soup, however, just cook the pasta right in the soup, allowing the starches to leach into the broth, adding body and thickness. That simple solution works for some soups, but … It is very important to focus on the texture of a particular soup, as textures are peculiar to many soups. Although to a Vegan, he may use chunks of squash as the main ingredient to bring out the flavor. If using sour cream, stir it in at the end and make sure to keep the soup hot but not boiling. stew has gravy in it and soup has water. Therefore, I would just call it "A Vegetable Dish", be simplistic and eliminate the controversy. This is a great way to use up leftovers, and rice and potatoes have a fairly mild flavor that won’t compete with the flavor of your soup. Hot and sour soup Asia: Chunky Soups from several Asian culinary traditions. Soup and stew are independent of the plate they are served on, and none is traditionally served with a side. Each one has a slightly different effect on the flavor and consistency of the dish. When you make a beef stew, you are stewing the beef, which says nothing about what you're stewing it in. Some have large chunks of ingredients and some are smooth. So my main question is: What are the technical differences that determine whether it is a soup or a stew. I am not sure whether a term for "stew" dows exist in Vietnamese at all. There are soups that originated in certain location and are associated with the particular place. ... What is the absolute BEST way to remove fat? The benefit of knowing this information is that it helps you formulate recipes on the fly based on the ingredients you have. Sure anyone can call a soup a stew, or call a stew a soup, and it wouldn't make much of a difference. Adding a touch–or more–of heavy cream to your soup and then letting it simmer for a bit to reduce it is a classic way to thicken a soup. What Are the Different Types of Soup? Again, make sure the soup is hot but not boiling–ideally, it should be below 160F. Some soups, most notably Greek Avgolemono, are thickened with egg or a mixture of egg and cream. A braise may be any of the above, provided that it's actually solids cooked in a liquid. Types of Cold Soup The different Categories of Cold soup There are three different categories of cold soup, the categories are;-Sweet soup Sweet soups are usually desert soups and served at the end of a meal. There are two main ways to add roux to a soup. In case you actually don't know what kind of soup we mean, we gathered the heartiest of the heartiest recipes out there for you to try. Lentil soup completely fails your definition of soup. Soup can be prepared relatively quickly but a stew, being more substantial, requires a longer cooking time! Vietnamese call this, "canh chua" ("sour soup") which Germans - and probably you too - would call "fish-prawn-pineapple-tomato stew". (e in b.c))if(0>=c.offsetWidth&&0>=c.offsetHeight)a=!1;else{d=c.getBoundingClientRect();var f=document.body;a=d.top+("pageYOffset"in window?window.pageYOffset:(document.documentElement||f.parentNode||f).scrollTop);d=d.left+("pageXOffset"in window?window.pageXOffset:(document.documentElement||f.parentNode||f).scrollLeft);f=a.toString()+","+d;b.b.hasOwnProperty(f)?a=!1:(b.b[f]=!0,a=a<=b.g.height&&d<=b.g.width)}a&&(b.a.push(e),b.c[e]=!0)}y.prototype.checkImageForCriticality=function(b){b.getBoundingClientRect&&z(this,b)};u("pagespeed.CriticalImages.checkImageForCriticality",function(b){x.checkImageForCriticality(b)});u("pagespeed.CriticalImages.checkCriticalImages",function(){A(x)});function A(b){b.b={};for(var c=["IMG","INPUT"],a=[],d=0;d