1. CLASSIFICATION
OF SOUP

2. These soup are
all based on a
clear, unthicken
broth or stock.
1. CLEAR SOUP

3. TYPES OF
CLEAR SOUP

4. Broth and Bouillon

6. Vegetable Soup

7. Consommé

8. Julienne Soup

9. Unlike clear
soups, thick
soups are
opaque rather
than
transparent.
2. THICK SOUPS

10. These are soups that are thickened
with roux, beurre manie, liaison.
Cream Soups

11. These are soup that are naturally
thickened by pureeing one or
more of their ingredients.
Purees

12. These are the thickened
made from shellfish.
Bisques

13. These are hearty American
soups made from fish, shellfish
and/or vegetables.
Chowder

14. This is a term sometimes associated
with certain thick, hearty soups, but it
is actually a general for soup.
Potage

15. This is a catch-all-category that
includes soups that do not fit
well into the main categories
and soups that are native to
particular countries or regions.
3. SPECIALTY AND NATIONAL SOUPS