Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.
Here's a simple one to get you started along with several variations to suit the occasion.
GalaxyCuisineRecipes part of our Lifestyle and have average installs from 100 to 500. Last Update Jan. 6, 2015. Google play rating is 73.3333. Current verison is 1.0. Actual size 6.7 MB.