Across
- 3. These are made by simmering dried or fresh vegetables, especially high-starch vegetables, in stock or water, then pureeing the soup. Pureé soups are not as smooth and refined as cream soups but are heartier and coarser in texture and character.
- 4. A term sometimes associated with certain thick, hearty soups, but it is actually a general term for soup.
- 6. The mixture of ingredients used to clarify a stock.
- 8. Includes soups that don’t fit well into the main categories but are distinguished by unusual ingredients or methods such as turtle soup, gumbo, peanut soup and cold fruit soup.
- 9. A cream soup made with shellfish. Bisques are made basically like other cream soups, but they seem more complex because of the handling of the shellfish and the variety of flavouring ingredients often used. Expensive to prepare and rich in taste, they are considered luxury soups.
- 10. Made by simmering bones and vegetables. It is generally rich in gelatine which is derived from cartilage and connective tissue.
- 11. A strong, concentrated stock or broth.
- 12. Are all based on a clear, unthickened broth or stock, which may be served plain or garnished with a variety of vegetables and meats.
Down
- 1. Soups that are native to particular countries, or regions.
- 2. Chunky, hearty soups that are so full of good things that they sometimes are more like stews than soups. Many types of chowders are simply cream soups or puree soups that are not pureed but left chunky.
- 5. Made by simmering meat and vegetables that usually has a pronounced flavour of meat or poultry. It is an excellent choice for the base of a soup when a distinct meat flavour is desired.
- 7. Soups soups that are made with water or vegetable stock and which contain no meat or any other animal product.