Soup can be served hot or cold, and is classified by consistency and ingredients. Common types include broth, consommé, purée, velouté, cream, bisque, and chowder. Broths are stock-based and may contain herbs, vegetables or meats. Consommés are clarified broths named after their garnishes. Purées are thick soups made by cooking and blending vegetables. Veloutés are thickened with a roux and may have a vegetable or chicken stock base. Creams are thickened with a béchamel sauce and finished with cream. Bisques are shellfish-based soups thickened with rice and cream. Chowders are thickened with