Cream soups refers to a type of thick soup which is thickened with roux, buerre manie, liason or other thickening agent with the addition of milk or cream.

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Thick soups ■■■■■■
Thick soups is a classification of soups which are opaque and use thickening agents such as roux or pureeing . . . Read More
Kama ■■■■■
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Kemiri Nut / Kemiri ■■■■■
Kemiri Nut / Kemiri (Aeurites triloba) is also called candlenut and is characterized as an oily nut with . . . Read More
Beurre Roux ■■■■
Beurre Roux is the French word whihc literally means "brown butter", refers to butter cooked with flour . . . Read More
Crème ■■■■
Crème (or creme) is a French word for 'cream', used in culinary terminology for various preparations. . . . Read More
UHT at top500.de■■■■
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Kashk ■■■■
Kashk is an essential part of many Iranian, Afghan, Arab, and Kurdish dishes such as Kashk Bademjan, . . . Read More
Revani ■■■■
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Sauce Suprême ■■■■
Sauce Suprême refers to a French creamy sauce made from reduced chicken and mushroom stock then added . . . Read More
Cottage Soup ■■■■
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