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Last week I shared a recipe for the truly wonderful chevre bisque (pictured above) from the Soup & Bread Cookbook. The name of the soup gave me pause, as technically it's not a bisque at all. And that made me wonder, just for fun: what's your soup I.Q.?
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You are going to really make me think haha
Apparently I know a lot less than I think I do!
Hmm- I had to stop and think. I call a cream soup a bisque when I'm trying to be all fancy :)
I've always thought of stock as watery and broth as thicker- no idea why.
Chowders for me are made with summery ingredients.
And a stew is a soup with very chunky ingredients.
What? No answers??
I've always thought that broth was clear stock. Although... I've often called our unclarified stock "broth". Now I'm rethinking: stock is an ingredient to be put into soup (or stew or...) and broth is another name for the liquid part of the soup itself.
Heh. A rose is a rose is a rose....
Patty, Kalyn: I had to think, too -- and then look it up!
Nupur, I love your answers. I think we all have our own way of describing soups, and I thought it was time I looked up the "official" definitions. Fun, isn't it?
Pauline, follow the links to get the answers!
Elizabeth, I tend to use the terms stock and broth interchangeably, though technically they are not the same.
I love that you linked to an article that quoted Crystal Dragonwagon. It always makes my day when she shows up on the Food Network. Quite possibly the best name ever. For me what makes something stew v. soup is GRAVY! Everyone else can have all the meat and veg they want as long as I have lots and lots of gravy bread.