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Court Bouillon - a broth made from cooking various vegetables and herbs usually an onion studded with a few whole cloves celery carrots and bouquet garni (parsley thyme and bay leaf) perhaps with a little wine lemon juice or vinegar; used as a poaching base for fish seafood or vegetables. Cream soups - soups that are thickened with a white sauce. Gazpacho - an uncooked soup made of a pureed mixture of fresh tomatoes sweet bell peppers onions celery cucumber bread crumbs garlic olive oil vinegar and sometimes lemon juice which is served cold; also may be served chunky-style. Gumbo - a Cajun/Creole delicacy of South Louisiana reflecting its rich history: wild game or seafood (from the Acadians) thickened with okra (from the Africans) file (from the Indians) and/or roux (from the French).
In Asia for example simple soups are based solely on broths whereby they are made and taken in the East Asia cultures. The soups do not normally contain things like cream or milk they are just simple soups. The soups are usually categorized in two main groups. The soup is either sweet or savory. Xian umami and the fragrance are the main components that determine the quality of the soup. Simple soups can be described as types of food containing a combination of ingredients such as vegetables herbs and meat with juice stock water or any other form of liquid depending on personal preferences. Simple soups are characterized by boiling the above discussed ingredients in liquid with the sole purpose of extracting flavor and nutrients. The most nutritious soup of all is the broth soup.
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They are not serving because the food is "too simple" and offer either appetizer or snack and hot so-called "main course". Meanwhile cooked according to the rules and with a high degree of skill soup - is a table decoration and really first dish. But to cook a good soup - is a great art which requires special attention and time. The main thing is that to cook soups of high quality is more difficult than all the other dishes because of a variety of circumstances. Briefly about the circumstances First soups gets better than a lesser extent they are cooking. It is best to cook the soup for no more than 6 - 10 servings at a time that is in a saucepan to a maximum of 10 liters. Hence homemade soup cooked for 3 - 5 people is preferable of any other. Second crockery for soup should always be faience porcelain stone or enamel but not metallic without the any coating.