How to Make Soup: Broth-Based Clear

Lesson Goals

To simplify soup making, we have classified soups by their textures and the techniques used to make them. The five categories of soup are: broth-based clear soup, stock-based clear soup, roux-based soup, thick soup and consommé.

In this lesson, we will walk you through the process of making excellent broth-based clear soups. Delicious broth soups are not hard to make; however, a highly-flavored, well-balanced broth soup does require some care and attention. Once you know how to make a delicious base, countless soups are at your fingertips.

At the end of this cooking school lesson, you will be able to:

• define what a broth-based clear soup is and understand its characteristics
• explain the process of making a broth-based clear soup from scratch
• make a broth-based clear soup from scratch
• understand the difference between a basic broth and a soup broth
• understand the reason for blanching meat and/or bones and how to do it
• understand how to add garniture to a broth-based clear soup in order to maintain its clarity

Pre-requisites

• Cooking Vegetables in Water
• How to Make Stock Fundamentals
• How to Make Broth
• How to Cook Pasta
• Submersion Cooking Methods
• How to Cook Dried Legumes
• How to Preserve Vegetable Pigments