There are two classes of soup, (1) those made with meat stock, which is
the water in which meat has been cooked, sometimes in combination with
other materials for seasoning purposes, and (2) those made without meat
stock.
Soups made with meat stock include:
_Bouillon_, made from lean beef, always served clear; or from clams.
_Brown stock_, made usually from beef, preferably one-half lean and
one-half bone and fat, with seasonings of vegetables, herbs, and spices.
_White stock_, made from chicken or veal.
_Consommé_, made from several kinds of meat, seasoned highly with
vegetables, herbs, and spices, and always served clear.
_Broths or beef tea_, made usually from lean mutton, lamb, or beef, and
not clarified.
Soups made without meat stock include:
_Cream soups_, made from vegetable or fish stock with milk or cream and
somewhat thickened with flour or corn-starch.
_Purées_, made from vegetables or fish put through a strainer, often
with the addition of milk or cream. They also are thickened with flour
or corn-starch and are usually thicker than cream soups. White stock
also is sometimes used in purées.
_Bisques_ are made like purees, except that pieces of vegetables, fish,
meat, or game are served in them in addition.