Cream soups
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| Liaison | ■■■■■■ |
Liaison is a French culinary term for ingredients that is used for thickening sauces, soups, or other . . . Read More | |
| Zuppa alla panna | ■■■■■■ |
Zuppa alla panna is the Italian term for "cream soup", a soup basically based with milk thickened with . . . Read More | |
| Thick soups | ■■■■■■ |
Thick soups is a classification of soups which are opaque and use thickening agents such as roux or pureeing . . . Read More | |
| Zabelka | ■■■■■ |
Zabelka refers to Russian traditional name of different milk condiments or products that is used or added . . . Read More | |
| Kama | ■■■■■ |
Kama refers to the following: 1. traditional Estonian thick dessert drink made with sour milk (keefir), . . . Read More | |
| Irish Moss | ■■■■■ |
Irish Moss refers to a kind of sea weed found along the coast of Jamaica. The weed is dried and used . . . Read More | |
| Chenga | ■■■■■ |
Chenga refers to an African thick milk soup made with rice or corn and thickened with corn flour (cornstarch). . . . Read More | |
| Kemiri Nut / Kemiri | ■■■■■ |
Kemiri Nut / Kemiri (Aeurites triloba) is also called candlenut and is characterized as an oily nut with . . . Read More | |
| Veloute sauce | ■■■■ |
A veloute sauce is a variation of bechamel, or white sauce, except instead of milk, the liquid added . . . Read More | |
| Beurre Roux | ■■■■ |
Beurre Roux is the French word whihc literally means "brown butter", refers to butter cooked with flour . . . Read More | |