Soups and Stocks

2. Smooth cream soup made from shell fish.
3. Mother sauce for cream soups and cheese sauces
5. eggs, butter and lemon juice. Used for eggs benedict
6. soup Broth, consomme, clear vegetable and noodle soups such as chicken noodle. Made by simmering vegetables or meat in a liquid until all flavors are released
11. cornstarch, flour, arrowroot or potato starch mixed with cold liquid.
12. Thick cream soup with chunks.
14. simmer 30-60minutes
16. herbs and spices, thyme, parsley stems, bay leaf, cracked pepper corn
17. a flavorful liquid made by gently simmering bones and or vegetables

1. Roasted beef or veal dishes
4. folded-in whipped cream
7. Equal parts of flour and fat,melt butter stir in flour, cook and stir.
8. Thickened by starch in ingredients such as potatoes. Add purred vegetables a little at a time and allow heat to escape
9. 2 parts onion, 1part carrot, 1 part celery lightly chopped
10. simmer 2-4 hours
12. Made by adding textures, smooth texture. Cream and butter are added to make a cream soup. Ex:cream of chicken soup
13. simmer 20-45 minutes
15. Derivative Sauces: Marinara, Creole Sauce