Across
- 4. / is a term used in cookery to describe a wide range of flavored liquids that are served as part of a meal
- 6. / these are soup that are naturally thickened by pureeing one or more of their ingredients
- 8. / a richly flavored broth made from fish, meat, poultry, or vegetable stock that has been clarified
- 13. / is made with butter, egg yolks, and lemon juice, usually in a double boiler
- 14. / traditionally made of a rich meat stock, a mirepoix of brown veggies, and tomato paste
- 16. / a simple way to make soups feel fresher, more premium, and more delicious
- 17. / a mixture of chopped celery, onions, and carrots
- 18. / the remains of a cooked bird after all the edible parts have been removed
- 19. / a savory liquid made of water in which bones, meat, fish, or vegetables have been simmered
- 20. / a flavored liquid preparation
- 21. / this is a term sometimes associated with certain thick, hearty soups, but it is actually a general for soup
- 22. / a delicious complement to butternut squash soup
- 23. / is a French word for a mixture of flour and fat
- 24. / these are thickened soup made from shellfish
Down
- 1. / is a lump-free mixture made by whipping cornstarch or flour into cold water or other liquids
- 2. / is a white sauce, made with milk and thickened with a roux
- 3. / adds a nice, crunchy texture to soups and are perfect for absorbing flavorful broth
- 5. / is a stock-based white sauce
- 7. / is a thick, creamy dressing that is an emulsion of vegetable oil, egg yolks, lemon juice, and seasonings
- 9. / salt, herbs, or spices added to food to enhance the flavor
- 10. / a sauce made of a simple blend of oil, vinegar, salt, and pepper
- 11. / removing excess grease or fat from an ingredient
- 12. / a compressed, flavor-concentrated cube of dehydrated meat, poultry, fish, or vegetable stock
- 15. / these are hearty American soups made from fish, shellfish, and/or vegetables
- 25. / combination of meat and vegetables with stock, juice, water, or another liquid