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

Related Articles

Potage ■■■■■
Potage refers to a type of thick and creamy soup that is typically made by simmering vegetables, grains, . . . Read More
Sampalok ■■■■
Sampalok is a Filipino word for Tamarind. In the Philippines its pulp/fruit are eaten and used as a souring . . . 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
Roux ■■■■
Roux refers to a mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made . . . Read More
Kemiri Nut / Kemiri ■■■■
Kemiri Nut / Kemiri (Aeurites triloba) is also called candlenut and is characterized as an oily nut with . . . Read More
Arrowroot ■■■■
Arrowroot is a starchy substance derived from the roots of certain tropical plants. In the culinary world, . . . Read More
Zheng ■■■
Zheng is a Chinese cooking term which means "steaming" . It means to cook the materials (food, ingredients) . . . Read More
Powder ■■■
Powder may refer to a material composed of very fine particles that are not cemented together. Several . . . Read More
Batuan ■■■
Batuan is a tropical fruit primarily used as a souring agent in Filipino cuisine. This small, green fruit . . . Read More