Soup thickened by starch found in the pureed main ingredient (potatoes); Coarser than cream soup.

Soup thickened by starch found in the pureed main ingredient (potatoes); Coarser than cream soup.

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

Answer: (B)

Puree soups rely on the starches in the main ingredient to thicken when it’s puréed. Potatoes contain starch that, when cooked and blended, swells and thickens the liquid, giving a hearty, rustic texture that’s coarser than a smooth cream soup. Cream soups get their smooth, velvety feel from dairy and a roux or emulsification, not primarily from starch in the main ingredient. Chowder is typically chunky with pieces of potato and other ingredients, while bisque is a smooth, creamy soup usually based on shellfish stock. So, potato-based puree soup best fits a starch-thickened, coarser texture.

Puree soups rely on the starches in the main ingredient to thicken when it’s puréed. Potatoes contain starch that, when cooked and blended, swells and thickens the liquid, giving a hearty, rustic texture that’s coarser than a smooth cream soup. Cream soups get their smooth, velvety feel from dairy and a roux or emulsification, not primarily from starch in the main ingredient. Chowder is typically chunky with pieces of potato and other ingredients, while bisque is a smooth, creamy soup usually based on shellfish stock. So, potato-based puree soup best fits a starch-thickened, coarser texture.