Soup is a preparation where vegetables, fish, and meat are cooked to form a liquid mass. Bouillon, or stock, is the basis for a classic soup in many different recipes. We distinguish between clear soups and thick soups. Velouté, cream, and purée soups are examples of thick, or ‘bound’ soups. Clear soups include the consommé, a richly flavoured bouillon with vegetables, meat, or fish..
In modern restaurants, the preparation of classic soups as a starter or entremets has almost entirely vanished. With these basic recipes, you can use a classic basis for new inspiration and contemporary creations!