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