These are made by rubbing the materials of which the soup is made through a sieve; the puree, or pulp, thus made is ther mixed in with the thin part of the soup, as in lentil soup, spinach puree.

Thick Soup

Soups are thickened by the addition of either (a) flour, cornflour, rice-flour, tapioca, semolina, or small sago; or (b) a mixture of yolks of eggs and milk or cream.

Broth is stock made from beef, mutton, veal, chicken, etc.; it is not clarified, and usually small pieces of the meat and vegetables are served in it - e.g., Scotch broth, mutton broth.