Soups are classified into two main groups: clear soups and thick soups.
Thick soups are classified depending upon the type of thickening agent used:purées are vegetable soups thickened with starch;bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.
Soup Recipes
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