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 -