Soups

What is a flavorful liquid made by simmering stock along with meat, poultry, seafood, or vegetables and seasonings?

What is a stock-based soup with a thin, watery consistency?

What is a very rich and flavorful broth that has been clarified to remove impurities?

What is a soup that has a thick texture and consistency?

What is generally added to vegetable cream soups to give them texture?

What is made up of some type of ground meat, a mirepoix, an acid, egg whites, and an Oignon Brule?

What is a clearmeat called once it has heated and risen to the top of a consommé?

What type of specialty soup is generally made from shellfish?

Do pureed soups tend to thicken if made in advance and stored?

What type of soup is made from cooking vegetables or dried legumes in a broth until tender then put in a blender?