Western soups can be divided into the following types: clear soup, cream soup, vegetable soup, thick soup, cold soup, special soup, local or traditional soup.

Clear soup is a soup made with beef or chicken or fish and vegetables cooked to remove fat.

Broth is a soup made by adding flour, butter, cream, egg yolks, etc.

Soups are often supplemented and garnished with small ingredients in addition to the main ingredients.

Expanded

Western soup flavor chic, colorful, the world's countries have their famous representative of the soup. For example: France's onion soup, Italy's vegetable soup, Russia's borscht, the United States of America's cream of seafood chowder, the British beef tea with creamsicle. Soup in addition to the main ingredients, often in the soup on the surface to put some small ingredients to complement and decorate.

Generally, different soups are used for different main ingredients of different dishes. Beef stock is primarily used in meat dishes and is the base stock for making yellow sauces or cooking sauces. Its application is quite wide and beef stock can be added to almost any dish. Fish stock is widely used to make fish, shrimp and shellfish soup dishes. In addition, a variety of other fish and shrimp dishes are also inseparable from the fish stock. Chicken broth is mostly used for chicken-related soup dishes.

Basic soup is very versatile, in addition to its own plus flavorings and auxiliary ingredients directly after eating, most dishes need to use it to assist. Especially in the preparation of sauces, the base soup is an essential main ingredient. Basic soup is widely used in various dishes and is the basic raw material for making dishes. The quality of the soup will determine the flavor of the dish. Especially in French cuisine and Italian cuisine, its cooking method emphasizes the maintenance of dishes raw material color, aroma, taste, and thus the taste of the basic soup, can largely determine the success of the dishes and failure.

Baidu Encyclopedia - Western Soup