Every culture has its own repertoire of soups. These range from brothy clear soups to velvety cream soups to thicken chunky whole-meal soups.
Because there are so many different soups from around the world, it can be challenging to classify them. To simplify soup making, we have chosen to classify soups by their textures and the techniques used to make them.
In this lesson, we are going to focus on the first category of soups which is broth based clear soups.
Clear soups are flavorful, clear liquids whether made with meat, fish or just vegetables. They are often accompanied with some garnitures such as meat, vegetables, dumplings or noodles.
Classic examples of these soups are Matzha ball, Italian brodo, Vietnamese faux, commonly called pho and chicken noodle.
These traditional and highly flavored broth soups represent the true essence of soup making.
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