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Zira's Lifestyle
Zira's Lifestyle
In true foodie style there are a variety of soups. So how do we know which ones, whichlet me give you a slight debriefing or what I call a soup-ology.
Bisque is a rich and creamy soup made from shellfish or vegetables. In authentic bisque, the shells are ground to a fine paste and added to thicken the soup. Loads of cream and of late, coconut milk is the base to this type of soup, which is of French origin.
A Broth is an unblended soup usually made by simmering veggies or meat in stock. Hence your Irish Stew and most vegetable soups fall into this family
Chowders are thick soups containing milk and cream often with fish and potatoes. Ever heard of clam or corn chowders? Chowders are believed to have originated in New England when Breton fisherman would throw portions of the day's catch into a large pot, along with other available foods.
Gazpachos are cold soups generally made from raw vegetables. A trick to making gazpachos is to add sparkling mineral water just before serving. It adds lightness to the soup.
Consommés or as most people call them " Sick soup" is a clear soup full of flavour. A trick to this soup is to add egg whites to keep the consommé really clear.
So now that the education is over what say we COOK!!!
From my Heart to Yours
Happy Cooking
ZIRA.