compare and contrast clear soup from thickened soups. mention significant similarities and differences in term of ingredients, appearance and texture.
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leehaechann
A clear soup is a clear fat free stock to which vegetables, meat, and/or fish is added. A thick soup is either a puree, a cream or a veloute. Creams are soups based on béchamel sauce, that have their thickeness adjusted with cream at the end of cooking. Velours are soups that are made with a white roux and stock, then at the end of cooking the thickness is adjusted with egg yolks and cream. They both appear to be varieties of soup, but ones that vary in the amount of thickness. If a soup is clear it is usually a broth or soup that has been strained in the process, removing the ingredients that might—especially if blended or otherwise emulsified—lead to adding thickness. Clear soups can be very flavorful. A happy day has been made by many a clear soup. But thickened soups can be very hearty and supply enough energy for a hard days’ work. Whatever soup you choose, thank your maker for the ingredients that supply the flavor and thickness, in whatever degree, in your soup. Soup is a liquid thing you eat on its own. Sauce is a liquid thing you add to other things. Usually solids.
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