Classification of Soup
Bisque A purée of shellfish thickened with rice or bread crumbs and containing cream.
Broth Well flavoured stock containing vegetables, meat and a cereal, usually pearl barley.
Consommé Clear soup made from a meat, poultry, game or fish refined stock.
Crème A roux based soup flavoured with vegetables or poultry and containing cream or milk. A puree soup with cream added. Finally a puree plus bechamel and cream.
Estranges Individual soups from the International Cuisine.
Purée A self-thickened passed soup.Fresh vegetables or pulse. Potatoes may be used for thickening.
Velouté A roux based soup of vegetables or poultry finished with a liaison of egg yolks and cream.
