Soup
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. Most soups include carrots and potatoes. Some of the most common soups are chicken soup, tomato soup, pumpkin soup, and sopa de fideos. Here is a picture to the right showing a picture of pumpkin soup.