  |
|
|
|
|
Light soups, usually clear and with meat cooked only until done, and tender, are often served at dinner when there are a number of other dishes. Certain smooth, velvety soups (avoiding lumps at all costs) , such as egg drop soup, are rich in flavor but are actually quite light. Sour pungent soup has an intriguing, unusual, and distinctive flavor but is not filling. Cornstarch is added to a number of soups at the time of serving to Add texture to their consistency.
|
