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Over the centuries, the terms gruel
and potage have become separated from broth and stock
(and their refinement, consomme). The language may have shifted over
time, but the modern definitions of soup and stew were established in the
18th century: soups usually are more liquid; stews are thicker, containing
more solid ingredients. Stews are cooked in covered containers for longer
periods of time, at a gentle boil with less water and at a lower heat.
Traditionally, soups are classified into
two broad groups: clear soups and thick soups. The established
French classifications of clear soups are bouillon and consomme.
Thick soups are classified depending upon the type of thickening agent used:
purees are vegetable soups thickened with starch; bisques are
made from pureed shellfish thickened with cream;
cream soups are thickened with bechamel sauce; and velout's are
thickened with eggs,
butter and
cream. Other ingredients commonly used to thicken soups and broths include rice,
flour, and
grain.
A stew is a common dish made of
vegetables and meat cooked in some sort of broth or sauce.
The line between stew and soup is often a
thin one, but in general a stew's ingredients are cut in larger pieces, it
is thicker, more likely to be eaten as the main course than as a starter
dish and often contains cuts of meat that need longer cooking to become
tender.
Stewing has a long tradition in cookery.
Popular recipes for regional stews, such as gumbo, bouillabaisse, Brunswick
stew, and burgoo became common during the 19th century and have increased in
popularity during the 20th century.
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