Standards of Quality for Cream Soups

Appearance.

Shiny surface. Good color from main ingredient. Not too pale (from not using enough vegetable or other flavoring ingredient). Not discolored from overcooking. Garnish should be attractive and properly cut.

Taste.

Distinct flavor of the main ingredient (asparagus in cream of asparagus, etc.). No starchy taste from uncooked roux. Pleasant creaminess, but not too much cream, which can overpower the other flavors and make the soup too rich.

Texture.

Velvety texture. About the consistency of heavy cream. Not too thick. Smooth; no graininess or lumps (except garnish, of course).