What is the Difference Between Soup and Stew?
Soup and stew are two words that are common to almost every language. Cold weather or hot weather, there is likely a dish in any regional cuisine that resembles soup. The terms, however, can get confusing. For example, why is it gazpacho soup but vegetable stew? What about minestrone soup and beef stew? Is there really any difference between soup and stew, or is this simply a game of names played by cooks?
To understand the difference between soup and stew, let's start by defining each one. A soup is basically any combination of meats or vegetables cooked in liquid. Most soups are "thin," or water-based, although it is possible to make soups using milk or even fruit juices. Soup must be served in a bowl or deep plate, since most of it is basically liquid.
One of the most important differences between soup and stew is the thickness. Stews can be simply described as "hearty soups," with meats and vegetables, including potatoes. In reality, a stew is usually considered a main dish, rather than a first plate. The liquid in a stew is minimal, and usually thickened to the point of being more a gravy than a broth.
Another difference between soup and stew is that soups can be eaten as either hot or cold dishes, can be cooked or uncooked, and some are even considered a dessert, such as in the case of fruit soup. Stews, on the other hand, are almost always consumed hot. Ingredients in a stew are always chunkier and more abundant, while a soup can be basically a water base with just a few pieces of vegetables.
A final difference between soup and stew is the cooking time. Part of the characteristic flavor of a stew steams from the slow cooking process, since the natural flavorings of the foods being simmered stay in the water. Sometimes a thickening agent is added to make the broth more gravy-like. Soup, on the other hand, usually relies on added flavorings, such as condiments and garnishes, and can be made quickly and consumed later.
Some examples of popular soup and stew recipes include: wonton soup, gumbo stew, miso soup, and Brunswick stew.
Written by Diana Bocco
