20.3 - Soups

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Across
  1. 1. a specialty soup that is usually made from shellfish and contains cream.
  2. 2. a concentrated, clear soup that is made from a rich broth.
  3. 7. a specialty soup made from fish, seafood, or vegetables.
  4. 8. a velvety-smooth, thick soup- soups are made with cooked vegetables that are sometimes puréed.
  5. 9. highlights the cuisine of a specific region, or reflects, or shows, the use of special ingredients or techniques.
  6. 10. a floating mass that forms from the mixture of meat and eggs.
Down
  1. 1. made from simmered meat and vegetables.
  2. 2. a specialty soup that may be cooked or uncooked, and then chilled.
  3. 3. made from clear stock or broth.
  4. 4. not clear or transparent- includes a thickening agent, such as roux, cream, or a vegetable purée.
  5. 5. cooking vegetables in fat over low heat, is a process that allows the vegetables to release moisture.
  6. 6. a cold version of potato-leek soup.
  7. 8. to remove the particles as they float to the top.