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Soup
Soups are usually divided into two large classes, clear soups and thick (“unclear”) soups. In addition to this generally accepted classification, there are other different subdivisions that depend on how the soup is prepared. These subdivisions of soups were created by different authors, which is why there is no general classification. In view of the greatly expanded variety of soups, especially since the 20th century, expanded classifications often occur, according to which, for example, stews and cold bowls have established themselves as independent classes. These categorizations, which deviate from the traditional classification, are not only based solely on the preparation of the soups to be classified, so that a soup can be assigned to several categories.
Clear soups
Broths are used as bases for soups. Using heated water, soluble parts of vegetables, meat, poultry, game, fish, shellfish, turtles, etc. are removed and added to the broth. Poultry and game broths are called fond (French fond de volaille, fond de gibier), fish broths are called fumet (French fumet de poisson). There is also the after-broth (French Remouillage) and the extract (French Glace).
Bound soups
Bound soups (French: potages liés) refer to all soups that are prepared with a binding agent. The bound soups include the subclasses: the puree soups (French Potages purées), the cream or cream soups (French Potages crèmes), the velvet soups (French Potages veloutés), the brown soups (French Potages bruns liés), crab soups (French: bisques) and the vegetable soups (French Potages aux légumes). There are also the constant special soups made from selected raw materials. In modern cuisine, flour is sometimes completely avoided and more cream and butter are used instead.
Sources: Wikipedia
Examples of Soup
Inhalt: 0.5 Liter (£15.86 / 1 Liter)
Sofort verfügbar, Lieferzeit: 2-5 days
Inhalt: 0.5 Liter (£10.52 / 1 Liter)
Sofort verfügbar, Lieferzeit: 2-5 days