These soups are based on a clear, unthickened broth or stock. They may be served plain or

garnished with a variety of vegetables and meats.

• Broth and bouillon are two terms used in many different ways. They usually refer to

simple, clear soups with no solid ingredients. Stock usually used is made with meat

and vegetables

• Vegetable soup is a clear seasoned stock or broth with the addition of one or more

vegetables and sometimes meat or poultry products and starches

• Consomme is a rich, flavourful stock or broth that has been clarified to make it

perfectly clear and transparent. Stock is made with clarified meat.

Thick soups are opaque rather than transparent. They are thickened either by adding a thickening agent or by pureeing one or more of their ingredients to provide a heavier consistency.

• Cream Soups are soups that are thickened with roux, beurre manie, liaison, or other thickening agents and have the addition of milk and/or cream. Diluting and flavouring Veloute may make them and Bechamel sauces. Often make from fish or white stock. Most cream soups contain vegetables or meat.

• Purees are soups that are naturally thickened by pureeing one or more of their ingredients. They are not as smooth and creamy as cream soups. Purees are normally based on starchy ingredients such as dried legumes (split peas) or from fresh vegetables with a starchy ingredient such as potato or rice added. Purees may or may not contain cream and are made from vegetable stock. Vegetables are common to most purees.

• Bisque's are thickened soups made from shellfish. They are usually prepared like cream soups and are almost always finished with cream and are made with a fish or white stock base. Shellfish, milk, or cream are common to most bisques.

• Chowders are hearty American soups made from fish, shellfish, and/or vegetables. Although they are made in many different ways, they usually contain milk and potatoes. Fish, shellfish, vegetables are the most common ingredients.

• Unusual Ingredients or Temperature Distinguished Specialty Soups Cold soups are sometimes considered specialty soups. Some popular cold soups such as jellied consomme, cold cream of cucumber soups, cheery soup, strawberry soup, gazpacho and vichyssoise are simply cold versions of basic clear and thick soups. Cold soups are served to provide contrast between appetizer and entree and are often served on hot days to provide a contrast between appetizer and entree.