Soups+and+Stock

There are many different kinds of soups out there.

Clear Soups - Are made from stocks or broths.Clear soups are easy to prepare. Here is a recipe for a basic clear soup.


 * Sweat your vegetables in a fat on low heat. Sweating allows the moisture inside the vegetables to be released, cooking itself. Do not let your vegetables brown or burn!
 * Add a stock
 * Simmer the soup
 * Use a skimmer to take fat build up off the surface.
 * Season to taste and serve.

Here is a recipe for a clear Raspberry soup, pictured on the right.

INGREDIENTS

 * 20 ounces frozen raspberries, thawed
 * 1 1/4 cups water
 * 1/4 cup white wine
 * 1 cup cran-raspberry juice
 * 1/2 cup sugar
 * 1 1/2 teaspoons ground cinnamon
 * 3 whole cloves
 * 1 tablespoon lemon juice
 * 1 (8 ounce) container low-fat raspberry yogurt
 * 1/2 cup sour cream

DIRECTIONS

 * 1)  In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat.
 * 2)  Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.

Thick Soups - There are two different kinds of thick soups - Purée soups and cream soups. They contain a thickener, like milk, starch, or a roux.

Purée Soups - use a food processor to purée the soup's main ingredient. They are filling soups and are often served as a main course.Cream can be used to thicken a purée soup. Cream soups - have a smooth texture, they are made with cooked vegies and are sometimes pureed to get that smooth texture.

Specialty Soups -