Basic kind of soup; 2 types: cream soups and puree soups; Ex. Bisques, chowders, split pea soup.

Basic kind of soup; 2 types: cream soups and puree soups; Ex. Bisques, chowders, split pea soup.

• A. Thick Soup
• B. Cream Soup
• C. Puree Soup
• D. Bisque

Answer: (A)

Thick soups are the basic kind described here: they gain substantial body beyond a clear broth, either through dairy-based cream or by puréeing the vegetables to a smooth, hearty texture. Cream soups are dairy-based and often thickened with roux or starch to a rich, velvety finish, while purée soups achieve thickness by blending cooked ingredients into a smooth consistency. The examples—bisques, chowders, and split pea soup—are all thick soups, not clear broths, which is why this category fits best.

Thick soups are the basic kind described here: they gain substantial body beyond a clear broth, either through dairy-based cream or by puréeing the vegetables to a smooth, hearty texture. Cream soups are dairy-based and often thickened with roux or starch to a rich, velvety finish, while purée soups achieve thickness by blending cooked ingredients into a smooth consistency. The examples—bisques, chowders, and split pea soup—are all thick soups, not clear broths, which is why this category fits best.