Classifications of Soup Based on Stocks

A rich, flavorful stock or broth that has been clarified to make it clear and transparent.

A thick soup typically made from fish, shellfish, or vegetables, often containing milk and potatoes.

A thickening agent made from butter and flour, used in cream soups along with milk or cream.

A type of soup made from coconut milk, popular in Filipino cuisine.

The primary difference between clear soups and thick soups is their consistency and thickness.

A type of soup thickened with egg, butter, and cream, creating a smooth and velvety texture.

The first step in preparing soup is to start with cold water.

A sauce made by thickening veal, chicken, or fish broth with a blond roux.

The main ingredient in a white sauce is milk.

A white roux, made by cooking equal parts flour and butter until it turns a light cream color.

In the context of sauces, an emulsion is a mixture of two liquids that do not normally mix, such as oil and vinegar.

A mature male chicken, also known as a rooster.