- If Main Food is heavy the soup should be light.
- If main food is light the soup should be heavy.
- A Clear, Strong, Flavor full stock should be used a soup is good as the stock used.
- Garnish must be small and it should be picked up easily by soup spoon.
- Soup should be always moderate season.
- Avoid Repatriation.
Consomme: A Clear Strong flavored soup consomme is from the word consomme meaning perfect.
Broth: A good stock garnish with (bro noise) Of vegetables dice meat, Chicken and rice etc.
CREAM SOUP: A Roux based soup finish with cream.
Puree: It is smooth passed soup thickened with dried or fresh vegetables pulses etc.
Valuate: It is also roux based soup finish with (Egg yolk and cream)