There are many kinds of soup with many presentations.
Classes of soups:
(1) thick
(2) thin
(3) cold (vichyssoise, gazpacho, other)
(4) national or special soups
Thick soups include:
(1) cream
(2) veloute (velvety)
(3) puree
(4) chowder
(5) bisque
Thin soups include:
(1) passed or clear, concentrated = consomme, clarified or unclarified (ordinary)
(2) unpassed - broth (cullis)
(3) unpassed - boullion
(4) stock (simmering bone and vegetables)
Portion size:
(1) appetizer: 200-250 mL (6 to 8 ounces)
(2) main course: 300-350 (10 to 12 ounces)
(3) half-course (for example, bowl and a sandwich)
Temperature for serving:
(1) thick or thin, most national soups: hot
(2) cold: chilled (sometimes with bowl placed in ice)
Cold soups have a higher risk of food-borne pathogens
