TLE soups

• broth is made from water, vegetables or meat,mirepoix, and bouquet garni.  
• consommé (kaan·suh·may) is a flavorful stock or broth that has been clarified.
• Mirepoix is an essential flavor base made from humble vegetables such as onions,celery, and carrots
• –Broth•Made by simmering meat and vegetables
• •Stock–Made by simmering bones and vegetables
• oignon brûlé is an onion that has been burned by grilling it,
• cream soup is made with a thickener, the most common of which is called a roux
• purée soup is thickened by the starch found in the main ingredient
• bisque (BISK) is a cream soup made from shellfish such as lobster, shrimp, or crab.
• chowder is a very hearty soup
• Minestrone is an Italian, tomato-based vegetable soup
• Vichyssoise (vee-shee-SWAH) is a cold potato and leek soup from France
• Gazpacho (gahz-PAH-cho) is a cold, tomato-based soup made with cucumbers, onions, green peppers
• Bouillabaisse (boo-yah-bess) is a soup containing at least 3 kinds of fish, mirepoix, and herbs/spices
• Borscht (BORSHT) is a cold beet soup from Russia. It is commonly served with a dollop of sour cream.
• Stews are thickened stocks with large chunky pieces of meat, 
• Irish stew is traditionally made with lamb, but today just means any beef stew
• •French word for stock is fond, meaning “foundation” or “base.”
• Bones are the major ingredient of stocks 
• •Chicken stock: made from chicken bones.
• •White stock: made from beef or veal bones.
• Fish stock: made from fish bones and trimmings left over after filleting
• stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables
• WHITE STOCK is a clear, pale liquid made by simmering poultry, beef, or fish bones
• BROWN STOCK is an amber-colored liquid made by browning and then simmering poultry, beef, veal, or game bones.
• FUMET (foo-MAY)  is a very flavorful, light-colored stock made with fish bones
• COURT BOUILLON (court boo-YON) is a very aromatic vegetable broth and is used for poaching fish or vegetables
• GLACE OR DEMI-GLACE (demi-glaze), is a stock made from brown, white, or fish stocks that have been simmered to evaporate the liquid. 
• REMOUILLAGE  (ray-moo-LAHZ) is a stock made from bones that have already been cooked in another food preparation
• BOUILLON (BOO-yon) is  made from simmering meat or vegetables
• Hollandaise Sauce It is an emulsion of butter and lemon juice usingegg yolks as the emulsifying agent, usually seasoned with salt and a little black or cayenne pepper
• Béchamel Sauce                             (BAY-shah-MELL) is made from milk and a white roux. It is commonly called the ‘white sauce’
• Velouté sauce (veh-loo-TAY)            is made from veal, chicken, or fish stock and a white or blond roux.           (cooked until the butter and flour turn lightly 
• Brown or Espagnole sauce       (ess-spah-NYOL) is made from a brown-colored stock and a brown roux 
• :  Tomato sauce                           which is made from a stock and tomatoes, with or without a roux
• Compound butter is any mixture of butter and other ingredients such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.