Which soup is a clear, clarified broth or stock?

Which soup is a clear, clarified broth or stock?

• A. Raft
• B. Consomme
• C. Puree Soup
• D. Chowder

Answer: (B)

A clear, clarified broth or stock is consommé. This is achieved by clarifying the stock with a raft—a mixture of egg whites, minced vegetables, and sometimes ground meat or tomato paste—that binds and traps impurities as it cooks. When the raft rises, it forms a filter that leaves the liquid beneath crystal clear when strained. The raft isn’t a finished soup itself, it’s the clarifying mass used to produce the pure stock. Puree soups are thick and opaque because the ingredients are blended, while chowder is typically chunky and often dairy-based, giving it a cloudy appearance. So the clear, refined result you’re looking for is consommé.

A clear, clarified broth or stock is consommé. This is achieved by clarifying the stock with a raft—a mixture of egg whites, minced vegetables, and sometimes ground meat or tomato paste—that binds and traps impurities as it cooks. When the raft rises, it forms a filter that leaves the liquid beneath crystal clear when strained. The raft isn’t a finished soup itself, it’s the clarifying mass used to produce the pure stock. Puree soups are thick and opaque because the ingredients are blended, while chowder is typically chunky and often dairy-based, giving it a cloudy appearance. So the clear, refined result you’re looking for is consommé.