How to Make Soup

Thick or thin, smooth or chunky, hot or cold, soup comes in as many varieties as there are names for it. Here s an overview of common types  

Stock or broth. Thin, strained liquid in which meat or vegetables—sometimes with herbs and spices—have been simmered to extract their flavor. Most commonly used as a base for other soups. 

Consomme. Clarifled broth, which has been strained, cooked with egg white and some eggshell to attract solids floating in the broth, then strained again. 

Bisque. Thick, rich, and smooth. Usually includes chunks ofshellflsh or vegetables, as in lobster bisque or tomato bisque. 

Chowder. Thick and chunky, almost stewlike, with a cream or milk base. Traditionally made with seafood but could feature poultry, vegetables, or cheese. 

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