What is thick soup?

"Thick soup" is a general term that refers to any soup that has a viscous and dense consistency. It's the opposite of a thin, brothy soup.

Here's what contributes to a thick soup:

* Ingredients: The ingredients used can significantly affect the thickness.

* Starchy vegetables: Potatoes, corn, lentils, and beans thicken the soup as they cook.

* Grains: Rice, barley, quinoa, and pasta add a hearty texture.

* Pureed vegetables: Blending vegetables like carrots, squash, or tomatoes creates a smooth, thick consistency.

* Cream or milk: These add richness and body.

* Eggs: Whisked eggs can thicken soups and sauces, creating a creamy texture.

* Cooking method: Simmering soups for longer allows the starches to break down and thicken the broth.

* Thickening agents:

* Flour: A simple and common thickener, usually added as a roux.

* Cornstarch: Another popular option, often used for a glossy finish.

* Butter: Can be used as a simple thickener, especially for cream soups.

Examples of thick soups:

* Cream of mushroom soup: Thick and creamy with pureed mushrooms.

* Chunky vegetable soup: Thick with chunks of vegetables and often includes legumes.

* Lentil soup: Thick and hearty, thanks to the lentils.

* Tomato soup: Can be thick and smooth, especially when made with pureed tomatoes.

* Pea soup: Thick and creamy, usually made with peas and stock.

Ultimately, whether a soup is considered "thick" is subjective. But generally, a thick soup should have a noticeable viscosity and feel substantial when eaten.