Soup
For other uses, see Soup (disambiguation). Soup A Hungarian goulash soup Type Soup Main ingredients Liquid (stock, juice, water), meat or vegetables or other ingredients Variations Clear soup, thick soup Cookbook: Soup Media: Soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups . The established French classifications of clear soups are bouillon and consommé . Thick soups are classified depending upon 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 velo