Soups

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Across
  1. 1. water; vegetables; beef, fish, chicken, or veal; mirepoix; bouquet garni
  2. 4. French soup of puréed leeks, onions, potatoes, cream, and chicken stock
  3. 8. bundle of herbs tied with string
  4. 9. uses bones as well as water; vegetables; mirepoix; bouquet garni
  5. 11. Flavored stocks, soups, and consommés
  6. 12. Rich, flavorful broth or stock—clarified
  7. 14. Creole soup made with okra and shrimp
Down
  1. 2. Cream and purée soups
  2. 3. Filipino soup made from coconut milk, milk, fruits, and tapioca pearls, and served hot or cold.
  3. 5. hearty, thick soups made in similar as cream soups but not puréed
  4. 6. a cooked mixture of equal parts flour and fat used to thicken
  5. 7. Puréed shells from shellfish—lobster, shrimp, or crab
  6. 10. mix of aromatics like peppers, onions, garlic, and herbs used as a flavor base often in Latin cooking
  7. 13. mixture of chopped celery, onions, and carrots used as a flavor base often in French cooking