Is biscuit thicker than soup

Soup, biscuit and chowder: how do they differ?

Soups - whether they are chunky, creamy, light or filled with noodles - are convenience in a bowl. You can sip and slurp your way into a hearty meal, all while getting a healthy amount of good-for-you nutrients. But do you sometimes scratch your head when you look at the soup menu? Is sponge cake just another word for soup, and how do these two differ from chowder?


There are different types of soups: there are clear soups made from a simple broth, pure bone broth soups and thick pureed soups. The heavier types of soups are often thickened with flour, rice, potatoes or cream to make them tastier and give them more body. Bisques and chowders are both thick soups, and while they are quite similar in origin, they differ in their cooking methods and ingredients.



Chowder has a French origin: the word itself is derived from the word for “kettle”. ”In the past, French fishermen used to prepare their seafood soups in large kettles. A chowder is a thick soup made with chunky seafood such as fish and crabs. Traditionally, a chowder is thickened with flour or potatoes and refined with a dash of cream or milk to smooth it out.


A bisque, on the other hand, is a soup made from pureed shellfish. In contrast to a chunky chowder, a bisque is very soft. To thicken a bisque, the shells of the crustaceans used are roasted in a pan, ground into a fine paste and then added to the broth that serves as the base for the soup. The roasting pan is then extinguished with wine, cognac or brandy, and this in turn is also added to the broth to enhance the flavor. Other methods of thickening a bisque include using the natural starch from rice or potatoes, which are strained after simmering to keep the soup plump.