Culinary School Week #3…SOUPS »
By fitcoach on Jan 30, 2010 in Culinary School, soups | 4 Comments
Most soups can be classified by cooking technique and appearance as either clear or thick. Clear soups include broths, made from meat, poultry, fish, or vegetables as well as consommé, which are broths clarified to remove impurities. Thick soups are those made from vegetables cooked in a liquid that is thickened with a starch and [...]
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