Thick soup with smooth texture; Should never be boiled because it can cause the milk fat to break down, making it thin and watery.

Thick soup with smooth texture; Should never be boiled because it can cause the milk fat to break down, making it thin and watery.

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

Answer: (C)

Cream soups rely on dairy to achieve their smooth, velvety thickness. When milk or cream is brought to a boil, the fat can separate from the liquid and the proteins can curdle, causing the texture to become thin and watery. To maintain that rich, emulsified consistency, these soups are kept at a gentle simmer, with dairy often added last or tempered into the hot base. That delicate emulsion behavior is what the statement describes, making a cream soup the best fit. Other soups listed aren’t defined by this dairy-emulsion sensitivity (they’re either clear, or thickened in other ways, or not dairy-based), so they don’t match the described boiling caution.

Cream soups rely on dairy to achieve their smooth, velvety thickness. When milk or cream is brought to a boil, the fat can separate from the liquid and the proteins can curdle, causing the texture to become thin and watery. To maintain that rich, emulsified consistency, these soups are kept at a gentle simmer, with dairy often added last or tempered into the hot base. That delicate emulsion behavior is what the statement describes, making a cream soup the best fit. Other soups listed aren’t defined by this dairy-emulsion sensitivity (they’re either clear, or thickened in other ways, or not dairy-based), so they don’t match the described boiling caution.