SOUPS

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Soups are a predominantly liquid course, they are considered a lighter course which prepares digestive juices ready for the upcoming meal. There are several categories of soup namely clear soups such as Consommés and Broths. Thick Soups which include Purees, Cream and Veloutés (thickened with a roux). Soups can also be used as a starter course in a 3 course meal.