From where to rest your spoon between bites to how to politely get the last drops of soup from the bowl, we have the answers. Always add cold liquid to a hot roux and hot liquid to a cold roux (or cold roux to a hot liquid) to keep the resulting soup from being lumpy. It’s time to travel off-recipe into improvisation territory: creamy soup or bust! Add pasta to the soup and further thicken with a slurry or with egg and cream. https://cooking.stackexchange.com/questions/20958/difference-between-soup-and-stew/43472#43472, https://cooking.stackexchange.com/questions/20958/difference-between-soup-and-stew/45674#45674, https://cooking.stackexchange.com/questions/20958/difference-between-soup-and-stew/42254#42254. Use a large ladle to remove soup from a large soup pot, then pour the soup into one or more smaller pots. This is my view point. Since eggs will curdle if cooked too quickly, whisk a portion of the hot broth into the eggs and then whisk the egg mixture back into the soup. Sour cream will break if boiled. The soup should have a smooth consistency. ":"&")+"url="+encodeURIComponent(b)),f.setRequestHeader("Content-Type","application/x-www-form-urlencoded"),f.send(a))}}}function B(){var b={},c;c=document.getElementsByTagName("IMG");if(!c.length)return{};var a=c[0];if(! Adding a touch–or more–of heavy cream to your soup and then letting it simmer for a bit to reduce it is a classic way to thicken a soup. A light or “blonde roux” is the best choice if you want to thicken a soup without imparting extra flavor. Some have large chunks of ingredients and some are smooth. but you will need a bowl for your soup, but they both come out of the same pot!". They do not form a separate classification, as they may again be thin or thick, passed or unpassed. Traditionally 'Chicken Soup' has healing qualities, physical & psychological, while 'Beef Stew' implies a hearty, stick to your ribs, meal, that needs to be chewed, rather than drank. However, a Vegan may use squash as the main part and break up these stereotypes of beef or chicken into using your own interpretation of what you want them to be called. The mild nuttiness of the cauliflower, sweetness of the apples and heat of the curry blend together into a wonderfully creamy and seductive soup. My German friends distinguish the terms "stew" and "soup". (ie, a broth wouldn't qualify if it's liquid only by the time you serve it, nor would soups with fresh ingredients added at the end, nor would uncooked soups). While many thickened soups are hot, some are served cold. It'd be nice to capture the difference. When you make a beef stew, you are stewing the beef, which says nothing about what you're stewing it in. Examples: African Peanut Soup (uses rice as well as peanut butter as a thickener) Split Pea Soup (as the peas cook, the released starches help to thicken the soup). With nearly 1,900 reviews, this tortellini soup maintains a solid five-star review, a testament to how fantastic this popular pasta dish is. @derobert : see my answer for the pot roast & braise. The word soup comes from French soupe ('soup', 'broth'), which comes through Vulgar Latin suppa ('bread soaked in broth') from a Germanic source, from which also comes the word 'sop', a piece of bread used to soak up soup or a thick stew. Add the slurry a bit at a time until the soup is as thick as you desire. (function(){for(var g="function"==typeof Object.defineProperties?Object.defineProperty:function(b,c,a){if(a.get||a.set)throw new TypeError("ES3 does not support getters and setters. Whether its a soup or a stew all depends on the culture and the cook. It is also called unclear soup. Consommé. 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