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Theestablished French classifications of clear soups are bouillon and consommé.Thick soups are classified depending upon the type of thickening agent used: purées arevegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream ; creamsoups may be thickened with béchamelsauce ; and veloutés are thickened with eggs , butter andcream.
已确立的法式分类中清羹汤是肉汤和清炖肉汤，浓羹汤又按照使用的食材而划分为：素糊是用淀粉增稠的蔬菜羹汤；海味奶油浓汤是由海贝酱和蔬菜制成，用奶油增稠；忌廉羹汤可能由贝夏梅尔调味白汁；而白汁沙司则用蛋，牛油和奶油增稠。
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FOR RICHER, TASTIER SOUPS: An old Italian trick: Save and freeze the hard rinds of Parmesan or Romano cheese, and use them to thicken/ fortify homemade soups such as minestrone or vegetable.
美味鲜汤：有这样一个古老的意大利戏法，把带硬皮的帕尔玛或罗马诺干酪冷藏起来，然后将其加入蔬菜浓汤之类的汤中增加鲜味。
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Anasazi BeansThis burgundy and white heirloom variety is popular in Southwestern recipes — especially soups.
阿纳萨齐豆这酒红色和白色的传家宝品种在西南食谱流行-尤其是汤。
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Soups and sauces：制汤与调汁
.鱼类加工与烹调 Fish preparation and cooking | .制汤与调汁Soups and sauces | .蔬菜加工与烹调Vegetable preparation and cookery
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Soups：汤类
色彩鲜(2)汤类(soups)西菜中的汤类花色品种很多,大致可分为冷汤类和热汤类,也可分为浓汤和清汤. 要求原汤,原色、原味. 热汤中有清汤和浓汤,如牛尾清汤,鸡清汤、奶油汤,法式洋葱汤等. 冷汤较少,比较有名的有西班牙冻汤,德式杏冷汤,
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Soups：汤
3、目前贵餐厅最受欢迎的汤 (soups) 包括Title/职位: 东主、 厨师、 经理/主管、服务生领班(Captain)
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Soups：汤羹类
汤羹类 Soups | 八宝海茸羹 :Seaweed Soup of Eight Delicacies | 煲参翅肚羹 :Abalone and Shark's Fin with Fish Maw Soup
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Soups：羹汤煲类
燕窝类 Bird's Nest Soup | 羹汤煲类Soups | 主食、小吃 Rice, Noodles and Local Snacks
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