Soups and Broth

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Across
  1. 2. The liquid that results from simmering meat or vegetables; also referred to as broth
  2. 3. A flavorful liquid obtained from the long simmering of meats and/or vegetables.
  3. 4. Food added to soups as a decoration
  4. 7. is flour and fat cooked together and used to thicken sauces.
  5. 8. A rich, flavorful broth or stock that has been clarified.
  6. 9. Complement one another, Visually attractive, Add when appropriate
  7. 10. Finely chopped/mashed ingredients
  8. 11. A liquid, savory food commonly made with meat, poultry, fish, or vegetable stock as its base.
Down
  1. 1. It can be served hot or cold, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs.
  2. 3. traditionally, thick soups made from shellfish and thickened with cooked rice.
  3. 5. typically contain potatoes, milk, pork or bacon fat, onions, celery and often shellfish, fish or vegetables.
  4. 6. Any soup with the addition of cream/milk