Different Kinds of Soups

Broth differs from a clear soup in that it is unclarified. The meat or poultry or game with which it is made is served either in the soup or after it as a separate course. A broth is usually garnished with rice or barley and diced vegetables. Sometimes the vegetables are cut into larger pieces and served as an accompaniment to the meat.

Thickened Soups can be made of fish, meat or vegetables. They generally have some stock as their basis - brown, white, fish or vegetable - according to the kind of soup it is, and sometimes a mixture of two or more of these. The soups are thickened with flour, arrowroot, cornflour, tapioca or sago. In some of the richer soups, a liaison (thickening agent) or combination of eggs and cream is used. Portions of the ingredients from which these soups are made are often served in them.