Soup Recipes
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5 years ago
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Soup Recipes APPLICATION description
Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified
depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be
thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many
popular soups also include carrots and potatoes.
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