| A | B |
|---|
| soups that are thickened with roux or other added starch and contain milk and/or cream. | cream soups |
| a simple, clear soup without solid ingredients. | broth or bouillon |
| a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent. | consommé |
| a clear, seasoned stock or broth containing one or more vegetables. | vegetable soup |
| a type of rich cream soup made from shellfish. | bisque |
| a soup that is naturally thickened by puréeing one or more of its ingredients. | purée soup |
| Hearty American soups containing shellfish, potatoes, and milk are often called | chowders |
| The four basic ingredients of a clearmeat or clarification used to make consommé | lean ground meat, egg whites, mirepoix, acid ingredients(like tomatoes) |
| The most important characteristic of a good consommé | strength of flavor |
| Consommé Madriléne is characterized by the flavor of | tomato |
| To improve their flavor, vegetables for vegetable soup may be _________________ before being added to the stock. | cooked in butter |
| Two reasons for cutting vegetables for vegetable soup into uniform sizes | appearance, uniform cooking |
| a mixture of egg yolks and cream sometimes added to cream soups. | liaison |
| a cold purée soup containing leeks, potatoes, and cream. | vichyssoise |
| The best cut of meat to use for clarifying consommé | beef shank or shin beef |
