Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the difference in French, between Soupe, Potage, Bouillon, Veloute and C-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the difference in French, between Soupe, Potage, Bouillon, Veloute and C),it will help you,my kids.
Answers:
Soupe I think just means a general soup. Potage is any vegetable soup cooked with a clear liquid. Bouillon is broth, made from cooking meat and bones with vegetables in liquid, then strained. Veloute is stock (like bouillon but without the meat) and milk or cream made into a sauce or soup thickened with butter and flour. Consomme is clarified broth or stock.
Other Answers:
According to the Culinary Institute of America,
Soupe -Liquid food.Made by cooking meat, fish, vegetables or other ingedients in water, milk, or stock.
Potage -(eating)Food, edible, nutriment.
Bouillon -A clear liquid that is made from boiling meats, bones, and vegetables together.
Veloute -Creamy white sauce Based on chicken, veal, or fish stock.
Consomme -(spelling is with an "o")Clear broth or soup.
I hope that helps a little! There are some overlapping points in their deffinitions. BON APPITITE!
Source(s):
My owm culinary knowledge.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the difference in French, between Soupe, Potage, Bouillon, Veloute and C-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the difference in French, between Soupe, Potage, Bouillon, Veloute and C),it will help you,my kids.
Answers:
Soupe I think just means a general soup. Potage is any vegetable soup cooked with a clear liquid. Bouillon is broth, made from cooking meat and bones with vegetables in liquid, then strained. Veloute is stock (like bouillon but without the meat) and milk or cream made into a sauce or soup thickened with butter and flour. Consomme is clarified broth or stock.
Other Answers:
According to the Culinary Institute of America,
Soupe -Liquid food.Made by cooking meat, fish, vegetables or other ingedients in water, milk, or stock.
Potage -(eating)Food, edible, nutriment.
Bouillon -A clear liquid that is made from boiling meats, bones, and vegetables together.
Veloute -Creamy white sauce Based on chicken, veal, or fish stock.
Consomme -(spelling is with an "o")Clear broth or soup.
I hope that helps a little! There are some overlapping points in their deffinitions. BON APPITITE!
Source(s):
My owm culinary knowledge.
correctness,It's Non-profit and only for informational purposes.
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