Soups may be divided into four classes. 1. Consommes, clear soups. 2. Purees. 3. Thickened soups. 4. Broths.
These are made from clarified stock, various garnishes being added which give the distinctive names to the various soups - Consomme a la Colbert, Consomme au Nouilles, etc.
A Bright And Attractive Breakfast-Table Tastefully Laid
(See article " The Breakfast Table" on page 104)