Culinary I Stocks, Sauces, & Soups Practice Exam 2026 - Free Culinary Practice Questions and Study Guide

Thick soups are defined by their substantial body and texture, not just their ingredients. Bisques, chowders, and split pea soup all have noticeable thickness: bisques are silky, creamy shellfish soups; chowders are hearty and often contain chunks with dairy or potatoes that add body; split pea soup is typically puréed to a dense, spoonable consistency. This contrasts with clear soups, which are broth-based and transparent, lacking this kind of thickness. Dessert soups aren’t savory soups and beet soup isn’t a distinct texture category, so they don’t define the group. So these soups belong in the thick soup category.