Unit 320 Prepare, Cook and Finish Complex Soups. Revision of Level 2 Soups. Basic Soups. Preparation Of Soups .
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This type of soup is prepared on the same lines as a cream soup, except that it receives its thickening mostly from a velouté sauce or a base blonde roux with the flavour of poultry, veal, fish or game.
It differs however in that it must be finished with a liaison of yolks and cream, which gives it the final thickening.
For example, Velouté Agnus Sorel (Chicken & Mushroom).