Thick soups
Thick soups is a classification of soups which are opaque and use thickening agents such as roux or pureeing all or part of the ingredients
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| Liaison | ■■■■■■ |
Liaison is a French culinary term for ingredients that is used for thickening sauces, soups, or other . . . Read More | |
| Cream soups | ■■■■■■ |
Cream soups refers to a type of thick soup which is thickened with roux, buerre manie, liason or other . . . Read More | |
| Potage | ■■■■■ |
Potage refers to a type of thick and creamy soup that is typically made by simmering vegetables, grains, . . . 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 | |
| Melokhia | ■■■■ |
Melokhia refers to a green leafy vegetable which is chopped and cooked in soups. Melokhia is one of Egypt's . . . Read More | |
| Chuk | ■■■■ |
Chuk which is also known as congee is a kind of dim sum made of thick rice soup with a variety of savory . . . Read More | |
| Guksu-Jeongol | ■■■■ |
Guksu-Jeongol or Guksu Jeongol refers to Korea's noodle casserole. It is a noodle hot pot dish that contains . . . Read More | |
| Porra Antequerana | ■■■■ |
Porra Antequerana refers to a Spanish dish, particularly from Antequera in Andalucia which is a very . . . Read More | |
| Minestrone | ■■■■ |
Minestrone is a thick, hearty Italian soup made from a variety of vegetables, often with the addition . . . Read More | |
| Roux | ■■■■ |
Roux refers to a mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made . . . Read More | |