Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. As a regular event coordinator for local clubs for over two decades,, Katrin Karlsdöttir has perfected all types of soups and provided easy to follow, detailed recipes for an array of soups to compliment any meal.
