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This document provides information on preparing soups, including classifications, ingredients, and basic principles. It discusses clear soups like broths and consommés. Thick soups are described as being thickened with roux, beurremanie, or liaison. Cream soups, purees, bisques, and chowders are types of thick soups. Other soup categories mentioned include dessert soups, fruit soups, cold soups, and Asian soups. Key principles for preparing soup include using cold water, appropriate vegetable cuts, selectin

Author

De Shang

Language

EN