Traditionally, soups are classified into two main groups: clear soups and thick soups. The traditional French types of clear soups are bouillon and consommé. Thick soups are classified by the type of thickening agent used. Purées are vegetable soups thickened with starch. Bisques are made from puréed shellfish or vegetables thickened with cream. Cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains. Many popular soups also include carrots and potatoes.