How do stock-based soups differ from cream-based soups in appearance?

How do stock-based soups differ from cream-based soups in appearance?

• A. Stock-based soups are clear or broth-based; cream-based soups are thickened with dairy to be opaque.
• B. Stock-based soups are thick and opaque; cream-based are clear.
• C. Both are always clear.
• D. Stock-based include dairy; cream-based are water-based.

Answer: (B)

Stock-based soups are clear or broth-based, while cream-based soups are opaque because they are thickened with dairy. A clear stock is strained of solids and light can pass through, giving a transparent appearance. Cream-based soups use dairy (cream or milk) and often a thickening agent like roux or puréed ingredients, which coats the liquid and scatters light. That scattering of light from the fat and proteins in dairy makes the soup look creamy and opaque. So the main visual difference comes from whether dairy is used to thicken, producing opacity, versus keeping the liquid clear.

Stock-based soups are clear or broth-based, while cream-based soups are opaque because they are thickened with dairy. A clear stock is strained of solids and light can pass through, giving a transparent appearance. Cream-based soups use dairy (cream or milk) and often a thickening agent like roux or puréed ingredients, which coats the liquid and scatters light. That scattering of light from the fat and proteins in dairy makes the soup look creamy and opaque. So the main visual difference comes from whether dairy is used to thicken, producing opacity, versus keeping the liquid clear.