A passed soup, also known as a clear soup, is a type of thin, liquid-only soup from which all solid ingredients have been removed. This means any chunks of ingredients are taken out of the soup, and you are left with a liquid soup.
Understanding Passed Soups
Passed soups are characterized by their clear, unclouded appearance and smooth texture. The term "passed" refers to the process of straining or filtering the soup, often through a fine-mesh sieve or cheesecloth, to remove all solid particles, leaving behind only the flavorful liquid. This technique ensures a refined and elegant presentation.
Key Characteristics of Passed Soups
| Characteristic | Description |
|---|---|
| Appearance | Transparent and clear, without any cloudiness. |
| Texture | Smooth and thin, completely free of solid ingredients or particulate matter. |
| Preparation | Involves cooking ingredients for flavor, then straining them out. |
| Purpose | Often served as a light starter or palate cleanser due to its delicate nature. |
Examples of Passed Soups
One of the most classic and well-known examples of a passed soup is consommé.
- Consommé: A French clarified meat or fish broth. To make a consommé, a rich broth is simmered with a "clarifying raft" (typically a mixture of ground meat, egg whites, and aromatics). As the raft cooks, it traps impurities, rising to the surface. The liquid is then carefully strained, resulting in a perfectly clear and intensely flavored broth.
Why the Name "Passed Soup"?
The name "passed soup" directly describes the method of its preparation. The soup is literally "passed through" a filter to achieve its desired clarity and consistency. This meticulous process differentiates it from other soup types, such as creamy soups (which are often puréed) or chunky soups (which retain solid ingredients). The goal is always to present a pure, unadulterated liquid essence of the ingredients.
