It is a liquid food particularly with meat, fish, or vergetable stock as a base and may or may not contain pieces of strong ingredients. 

This type of soup incorporate broths made from meat, poultry, game, fish pr vegetables as well as consommés which are broths clarified to expel pollutions. 

This is a type of soup which includes cram soups and purée soups. 

It is a stovk or broth that has been clarified to remove impurities so that it is crystal clear. 

Soups that are made by simmering the main flavoring in a white stock or thin velouté, a leading sauce made by thickening a white stock sauce to which seasonings have been added. 

Hearty soups made bu cooking starchy vegetables or legumes in a stock or broth, then puréeing all or a portion of them to thicken the soup. 

This are chunky, hearty soups so full of good things they sometimes are mkte likely stews than soups. 

Are shellfish soups thickened with cooked rice. 

Soups that can be as simple as a chilled version of a cream soup or as creative as a cold fruit soup blended woth yoghurt. 

An example of a clear soups prepared by simmering flavoring ingredients in a liquid for a long time