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What is Thick Soup? Thick soups are classified depending upon the type of thickening agent used and the main ingredient Types of thickening agents are roux, beurre manie, liaison, slurry, or starchy vegetables. 3.The main ingredients such as crustacean (bisque), vegetables (cream soup), starchy vegetables ( puree soup, meat, and poultry (veloute soup), potato, and seafood (chowder). Chef Q
Bisque is the name given to a thick, creamy and richly-flavoured soup made from seafood, including shells, as well as onions and other vegetables; it is similar to chowder, another thick soup, but while chowder retains chunky pieces of seafood, bisque is puréed, so it is a smooth soup. It is usually also thickened with cream and frequently also finished with cream on serving. So, bisque is a puréed soup. Other puréed soups, though, are not necessarily bisque; they can be any kind of soup, with or without seafood or any other meat, puréed until the soup is thick and smooth. Seafood soups, also, are not necessarily bisques. The French Bouillabaisse, from the Provençal port of Marseilles, like other similar Mediterranean seafood soups, is not thickened and is served with seafood in chunks or whole; cream is not used.
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For stirring thick soups.
Clear and thick...clear is broth-like, thick would be like a chowder.
With a rubber spatula.
upma, suji k kheer, halwa, thick veg soups, custard
It is Japanese type of noodle thats is about 1cm thick I think and is used in soups and other kinds of foods.
Don't get impatient. Most home made soups take 2-3 hours. Some of my thick vegetable soups take 4 hours and taste much better .
the answer is cooled magma
It's several thousand metres thick. It's thick because they contain much of the oil and gas found in Alberta and Saskatchewan.
It is a thick (often creamy) soupPotage (from Old French pottage; "potted dish") is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.It is a French soup usually pureed and often thickened with cream or egg yolks.