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“PROGRESSO”
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-a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid-
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(hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a ‘broth’)
(traditionally, soups are classified into two main 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”)
(other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and ‘potatoes’)
(‘soups’ are similar to ‘stews’, and in some cases there may not be a clear distinction between the two; however, ‘soups’ generally have more liquid than ‘stews’)
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*🌈✨ *TABLE OF CONTENTS* ✨🌷*
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