Soups

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Across
  1. 4. the richness and texture of a soup or stock
  2. 6. a cooked mixture of flour and fat used to thicken soups and sauces
  3. 7. a highly reduced stock with a thick, syrupy consistency
  4. 10. cooking food in an oven or over an open flame for browning
  5. 12. ingredients like herbs and spices that add fragrance and taste
  6. 15. gently cooking vegetables in fat to release moisture and flavor
  7. 16. cooking liquid at a temperature just below boiling with small bubbles
  8. 18. cooking liquid at a high temperature with large, rolling bubbles
  9. 19. foods or soups believed to have healing or nourishing properties
Down
  1. 1. the clearness of a soup or broth, free from cloudiness
  2. 2. a mixture of onions, carrots, and celery used for flavoring
  3. 3. a thick soup made by blending or mashing ingredients until smooth
  4. 5. Soup , a transparent soup like broth or consommé
  5. 8. removing fat from the surface of a stock or soup
  6. 9. a flavorful liquid made by simmering bones, meat, or vegetables
  7. 11. a highly clarified broth with a deep, pure flavor
  8. 13. Soup , a soup with a heavier consistency, often using thickening agents
  9. 14. a creamy, blended soup usually made from shellfish
  10. 17. thick, chunky soups often made with seafood or potatoes
  11. 18. briefly boiling food and then cooling it in ice water