Special Soups and Thickened Bouillons

(The following recipes are for 10 portions)

The following group of soups includes all those in which the formula is invariably the same, that is to say, they can be prepared only in the manner as given without any possibility of being transformed into a Cream or a Velouté.

In general these types of soups are prepared by mixing a thick soup, either a Purée, Cream or Velouté with other soups or preparations which are finished and ready for service, thus all that is necessary is to mix them together. These mixtures can be varied in many ways and without further work permit the extension of the range of soups which can figure on the day’s menu.