made with roux, purée, or cream as thickening agents.

(a)  

thickened with roux and finished with milk or cream.

(a)  

thickened naturally by blending starchy vegetables.

(a)  

made from white stock thickened with roux.

(a)  

rich, smooth soup made from shellfish and cream.

(a)  

hearty soup made with milk or cream, often containing seafood and potatoes.

(a)  

a flavorful liquid obtained by simmering meat and bones.

(a)  

a clear, refined soup made from clarified broth.

(a)  

1. served chilled, like gazpacho or fruit soup.

the liquid base made by simmering bones, meat, or vegetables.

(a)  

used in seafood soups like bisque or chowder.

(a)  

provide sweetness and color.

(a)  

adds aroma and depth.

(a)  

potatoes, rice, or noodles for thickness and body.

(a)