Thick, velvety, etc. : the soup, instructions for use
The different types of soup
Broth is a liquid derived from the cooking of vegetables or meat. Tasty, it is the ideal base for gourmet additions such as mushrooms. For a soup thicker, the options are many: you can cook a velvety mix of vegetables then adding fresh cream to obtain a silky texture. The soup may be a gourmet dish: the bisque is a variation of velvety, and its thickness comes from its main ingredient, lobster or any other crustacean. As for regional variants, you already know them: bouillabaisse and waterzoï are the best known of them
What ingredient for what texture?
For a soup thick, use potatoes or legumes; the same base can be used for velvety, adding fresh cream. Do you prefer a lighter dish? Replace the potatoes with zucchini and play the map of vegetables green vegetables: leeks, asparagus, pumpkin ... For a soup "Meals", add other foods inspired by different countries: lamb and chickpea for a chorba, spices, noodles and mushrooms for a trip to Asia.
In the oven or in the pan?
You have the choice ! Pot, casserole or oven (the casserole) increase the flavors. If you are grating cheese, opt for the last option ... All served with good slices of country bread.
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