Thick Soup

Thick soups are classified depending upon the type of thickening agent used:

1. Purées are vegetable soups thickened with starch
2. Bisques are made from puréed shellfish or vegetables thickened with cream
3. Cream soups may be thickened with béchamel sauce
4. Veloutés are thickened with eggs, butter and cream.

Other ingredients commonly used to thicken soups and broths include rice, flour and grains.