Soup

The two categories of soup include clear soups and thick soups.  Some types of clear soups are chicken noodle soup, minestrone, and onion soup.  Some types of thick soups are chowders and bisque's.  Puree soups are thickened by the starch found in the pureed main ingredient, such as potatoes.  Puree soups are coarser than cream soups, but should be liquid enough to pour easily from a ladle.  Cream soups must be thick with a smooth texture.  They should never be boiled.  Both cream soups and puree soups are made with a liquid and either sachet d'epices or bouquet garni.  Then a pureed main ingredient, to provide flavor, is blended into this base.  The base of all clear soups is a stock or a broth.