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These soups are all based on a clear, unthicken broth or stock. They may be served plain or garnished with a variety of vegetables and meats.

two terms used in many different ways, but in general they both refer to simple, clear soups without solid ingredients. Broth is a flavourful liquid obtained from the simmering of meats and vegetables.

It is a clear, seasoned stock or broth with the addition of one or more vegetables, and sometimes meal or poultry products and starche

is a richly flavoured broth made from fish, meat, poultry, or vegetable stock that has been clarified. It is served by itself, as an appetizer or used in other recipes.

This is a delicately flavored soup containing shredded vegetables and is aptly named after the French word, "Julienne," meaning a particular way of cutting the vegetables. Recipes usually include turnips, carrots, onions, leeks, celery and meatballs or poultry. The vegetables are lightly fried or browned in butter, but must not be overly greasy. The soup uses either a Consommé or a vegetable stock.

Unlike clear soups, thick soups are opaque rather than transparent. They are thickened either by adding a thickening agent such as a roux. Or by purécing one or more of their ingredients to provide a heavier consistency. Thick soups include cream soups and purée soups.

These are soups that are thickened with roux, beurre manic liaison, or other added thickening agents and have the addition of milk and cream. They are similar to veloute and béchamel sauces intact, they may be made by diluting and flavoring either of these two leasing sauces. These are usually named after their major ingredient, such as cream of chicken or cream of asparagus.

These are soup that are naturally thickened by puréeing one or more of their ingredients. They are not as smooth and creamy as cream soups. Purées are normally based on starchy ingredients. They may be made from fresh vegetables with a starchy ingredient such as potatoes or rice added. Purées may or may not contain milk or cream.

These are thickened soup made from shellfish. They are usually prepared like cream soups and are almost always finished with cream.

These are hearty American soups made from fish, shellfish, and/or vegetables. Although they are made in different ways, they usually contain milk and potatoes.