In the West lighter soups are usually served as a first course, while thic.... soup fish,

In the West lighter soups are usually served as a first course, while thicker, heartier soups constitute the entr for informal meals. In a thin soup is consumed throughout the meal as a beverage, and elaborate soups such as the celebrated bird's nest and shark's fin may be interspersed with other courses or served near the end of the meal. The basis of many soups is , or broth, a rich liquid obtained by boiling fish, meat, poultry, game, or vegetables. Thick soups may achieve their texture by means of a flour- or egg-thickened sauce or a puree of vegetables with or without butter or cream. Bisques and are creamy soups usually made with shellfish or fish, sometimes with meat or vegetables, and cream or milk. soup fish,