Name a classic example of a clear soup.

Name a classic example of a clear soup.

• A. Minestrone
• B. Consommé (and bouillon)
• C. Cream of mushroom
• D. Tomato soup

Answer: (B)

Clear soups are unthickened, transparent broths or stocks served as a starter. Consommé is the classic example because it’s a stock that’s been clarified to remove fats and solids, typically using a raft of egg whites, mirepoix, and sometimes ground meat. As the raft solidifies, it traps impurities; once strained, you’re left with a crystal-clear, intensely flavored liquid. Bouillon is another form of clear broth, served plain and unthickened. The other options aren’t clear soups: minestrone is a chunky, vegetable-and-pasta soup; cream of mushroom is dairy-rich and thickened; tomato soup is usually puréed or strained but not presented as a clear consommé-style soup.

Clear soups are unthickened, transparent broths or stocks served as a starter. Consommé is the classic example because it’s a stock that’s been clarified to remove fats and solids, typically using a raft of egg whites, mirepoix, and sometimes ground meat. As the raft solidifies, it traps impurities; once strained, you’re left with a crystal-clear, intensely flavored liquid. Bouillon is another form of clear broth, served plain and unthickened. The other options aren’t clear soups: minestrone is a chunky, vegetable-and-pasta soup; cream of mushroom is dairy-rich and thickened; tomato soup is usually puréed or strained but not presented as a clear consommé-style soup.