SOUP and STOCK

It is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.

Made from fish bones and trimmings left over after filleting

Made from beef or veal bones that have been browned in an oven.

They are soups based on a clear, unthickened broth or stock

Soups that are thickened to provide a heavier consistency.

a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold

Its variations on the traditional soup wherein the temperature when served is kept at or below temperature.