Soups, a heart-warming bowl of happiness. This week we learned about the three basic categories of soups: clear, thick and specialty. A clear soup can be consomme or broth, but I will always define a clear soup as chicken noodle soup with an internal garnish of noodles and chicken. A thick soup is categorized as a puree, bisque, chowder or cream soup. Lastly, a specialty soup is specific to a regional area around the world such as a gazpacho from Spain. When it came to notes on soups, Chef Craig told us that a chef with good knife skills will help make a soup preparation look better by finishing with well-cut herbs. In the kitchen, my group made french onion, minestrone, and a specialty soup from Thailand called Tom Yum.