The terms can get confusing. Is it a soup and stew, a stew or a soup?
For example, why is gazpacho considered a soup and not vegetable stew? Or how about minestrone? A thin stew or a hearty soup? Can you really say there is a difference between soup and stew, or is this simply an interpretation of regional semantic differences?
To recognize the difference between a soup and stew you probably should define each first. A soup is typically any combination of meats or vegetables cooked in liquid. Most soups have a thin water-based (or juice- or milk-based) broth. Soups are typically served in a bowl, can be cooked or uncooked, be served hot or cold and if you’re using fruit, they can be served as a dessert.
Stews are thicker and could, if you want, be described as really thick soups. Stews often are thickened with potatoes and always served hot. The liquid in a stew is minimal to the point of being more a gravy than a broth. In reality, a stew is usually considered a main dish and soup a first course. Stew ingredients should be chunkier than a soup’s.
To me, the key difference between soup and stew is the amount of time you need to cook them. Stews usually require a slow, (oven, cook top or crock pot) low-temperature cook. Soups are quicker to cook at higher temperatures (cook top or crock pot) and rely on herbs, spices and garnishes to create their unique and deep flavors.
If you’re still confused as to the difference between a stew and soup, just ask yourself this question: If someone you love is not feeling well decide whether or not you’d say I brought you this (fill in the blank with whatever you’re considering making) to make you feel better. Truly, saying I brought you this stew for your cold doesn’t play as well as here’s some chicken soup.
Since nobody at my house is sick, I’m opting for making stew this weekend. As for those of you that have your hand raised to ask me about a ragout or cassoulet, well, class is over for today and that question is for another column.
For example, why is gazpacho considered a soup and not vegetable stew? Or how about minestrone? A thin stew or a hearty soup? Can you really say there is a difference between soup and stew, or is this simply an interpretation of regional semantic differences?
To recognize the difference between a soup and stew you probably should define each first. A soup is typically any combination of meats or vegetables cooked in liquid. Most soups have a thin water-based (or juice- or milk-based) broth. Soups are typically served in a bowl, can be cooked or uncooked, be served hot or cold and if you’re using fruit, they can be served as a dessert.
Stews are thicker and could, if you want, be described as really thick soups. Stews often are thickened with potatoes and always served hot. The liquid in a stew is minimal to the point of being more a gravy than a broth. In reality, a stew is usually considered a main dish and soup a first course. Stew ingredients should be chunkier than a soup’s.
To me, the key difference between soup and stew is the amount of time you need to cook them. Stews usually require a slow, (oven, cook top or crock pot) low-temperature cook. Soups are quicker to cook at higher temperatures (cook top or crock pot) and rely on herbs, spices and garnishes to create their unique and deep flavors.
If you’re still confused as to the difference between a stew and soup, just ask yourself this question: If someone you love is not feeling well decide whether or not you’d say I brought you this (fill in the blank with whatever you’re considering making) to make you feel better. Truly, saying I brought you this stew for your cold doesn’t play as well as here’s some chicken soup.
Since nobody at my house is sick, I’m opting for making stew this weekend. As for those of you that have your hand raised to ask me about a ragout or cassoulet, well, class is over for today and that question is for another column.
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