Which statement accurately describes a clear soup?

Which statement accurately describes a clear soup?

• A. Clear soups are transparent and unthickened by dairy or purees.
• B. Clear soups are always served with cream.
• C. Clear soups require dairy to thicken.
• D. Clear soups are made with purée vegetables only.

Answer: (A)

Clear soups are defined by their transparency and lack of thickening from dairy or purées. They come from a clear stock—beef, chicken, or vegetable—that’s strained so the liquid remains smooth and bright. Adding dairy like cream or blending vegetables into a purée would create opacity or body, making the soup cloudy or thick rather than clear. That’s why the description that they are transparent and unthickened by dairy or purées is the best fit. Classic examples include bouillon and consommé, which show the clean, glassy appearance that defines a clear soup. The other statements would produce a creamy or thickened result, which does not align with what a clear soup is.

Clear soups are defined by their transparency and lack of thickening from dairy or purées. They come from a clear stock—beef, chicken, or vegetable—that’s strained so the liquid remains smooth and bright. Adding dairy like cream or blending vegetables into a purée would create opacity or body, making the soup cloudy or thick rather than clear. That’s why the description that they are transparent and unthickened by dairy or purées is the best fit. Classic examples include bouillon and consommé, which show the clean, glassy appearance that defines a clear soup. The other statements would produce a creamy or thickened result, which does not align with what a clear soup is.