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The document provides an overview of soups, categorizing them into thin and thick types. Thin soups include clear soups, broth, bouillon, consommé, and chunky soups, while thick soups encompass bisque, condensed, velouté, chowder, potage, and pureed soups. Each type is described with its characteristics and examples, highlighting the diversity and culinary significance of soups.

Author

joycecabonada

Language

EN