To make or become clear

The savory color of meat while cooking

To cook food in a hot liquid in such a manner that it retains its original shape

Having smell of fragrant spicy

To cook very gently in water just below the boiling point

To remove floating water from the surface with a ladle

a mixture of vegetable,herbs,and spices with or without meat used to enhance flavor of meat fish and shellfish

It is made by gently simmering poultry,beef or fish bones.

It is made by browning meat and bones of beef ,veal or game through roasting.

It is an aromatic vegetable broth that is commonly used for poaching fish.

It is made from bones that have already been used

It is the liquid that is produced from simmering meat

It is a rich ,lightly reduced stock used as a source for for roasted meat.

Made from ham hocks

Made from boiling prawn shells

Made from vegetables

Special chinese stock used primarily for poaching meats flavored with soy sauce,sugar,vinegar,ginger garlic and other aromatics

A stock made from bones,usually from veal that is highly concentrated by reduction

The flavor of the stock comes from the cartillage and connective tissue

It is a bundle of herbs usually tied together with string.

A white sauce made of cream,butter,flour and flavored with onion and seasoning

A clear soup made from beef,chicken or other meat

A clear soup made from chicken and veal and sometimes boiled water

Made from vegetables and meat stock

Vegetable soup made with stock

Made from pureed shellfish thickened with cream

Thickened with bechamel sauce

Soup thickened with egg,butter and cream

Soup made from fish,clam or vegetable like corn,potatoes and spinach thickened with butter,milk and flour

A filipino soup made from coconut milk,milk,fruit and tapioca pearl serve hot or cold

A japanese asuki beans soup

A chinese soup

A traditional soup which is typical broth,clear soup or starch thickened soup

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