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| A concentrated, clear soup made from a rich broth |
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| Specialty soups that are usually made from shellfish and contain cream |
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| Specialty soup made from fish, seafood or vegetables; usually contain potatoes and are often made with milk |
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| To cook vegetables in fat over a low heat, allowing the release of moisture |
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| To clear a soup by simmering the particles out of a consumme using a raft |
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| a floating mass that forms from the mixture of meat and eggs, used to prepare a consumme |
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| Soup made from a clear stock or broth |
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| A soup that contains a thickening agent, such as roux; milk; cream ; or a vegetable puree |
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| Soup that is thickened by grinding up the soups main ingredient |
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| a soup that highlights a region, ethnicity, or uses a special ingredient. |
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