Which soup is thickened by starch found in the main ingredient and is coarser than a cream soup?

Which soup is thickened by starch found in the main ingredient and is coarser than a cream soup?

• A. Cream Soup
• B. Chowder
• C. Puree Soup
• D. Bisque

Answer: (C)

When a soup is thickened by starch that comes from the main ingredient itself and ends up with a coarser texture than a cream soup, you’re looking at a puree soup. The thickening happens because starches in the primary ingredient (like potatoes, legumes, or other starchy vegetables) are released during cooking and, once the mixture is blended, those starches create body and viscosity. Since you’re blending the ingredients to form a thick puree rather than using dairy to emulsify and polish the texture, the result is substantial and rustic rather than perfectly silky. That natural, ingredient-based thickening gives the soup more heft than a smooth cream soup, while the presence of some texture from the original ingredients keeps it coarser than a refined cream soup.

When a soup is thickened by starch that comes from the main ingredient itself and ends up with a coarser texture than a cream soup, you’re looking at a puree soup. The thickening happens because starches in the primary ingredient (like potatoes, legumes, or other starchy vegetables) are released during cooking and, once the mixture is blended, those starches create body and viscosity. Since you’re blending the ingredients to form a thick puree rather than using dairy to emulsify and polish the texture, the result is substantial and rustic rather than perfectly silky. That natural, ingredient-based thickening gives the soup more heft than a smooth cream soup, while the presence of some texture from the original ingredients keeps it coarser than a refined cream soup.