Which soup is hearty, not pureed, and typically thickened with a roux, containing large pieces of the main ingredient?

Which soup is hearty, not pureed, and typically thickened with a roux, containing large pieces of the main ingredient?

• A. Bisque
• B. Gazpacho
• C. Chowder
• D. Consomme

Answer: (C)

The main idea here is identifying a hearty, non-pureed soup that is thickened with a roux and includes large pieces of the main ingredient. Chowder fits this profile best: it’s a thick, filling soup that remains chunky, with sizable pieces such as potatoes, corn, or seafood, rather than being pureed. The roux provides the rich body and creaminess that characterizes many chowders, giving a velvety texture while still preserving the distinct, visible chunks of ingredient. This sets it apart from other soups listed. A bisque, while rich and often creamy, is typically smooth and puréed, strained to remove solid pieces. Gazpacho is a cold, raw, tomato-based soup that isn’t thickened with a roux at all. Consomme is a clear, refined broth that is stripped of solids, not thickened or chunky.

The main idea here is identifying a hearty, non-pureed soup that is thickened with a roux and includes large pieces of the main ingredient. Chowder fits this profile best: it’s a thick, filling soup that remains chunky, with sizable pieces such as potatoes, corn, or seafood, rather than being pureed. The roux provides the rich body and creaminess that characterizes many chowders, giving a velvety texture while still preserving the distinct, visible chunks of ingredient.

This sets it apart from other soups listed. A bisque, while rich and often creamy, is typically smooth and puréed, strained to remove solid pieces. Gazpacho is a cold, raw, tomato-based soup that isn’t thickened with a roux at all. Consomme is a clear, refined broth that is stripped of solids, not thickened or chunky.