A type of soup in which a blond roux of butter and flour is combined with a light stock and seasoning, simmered and skimmed, then forced through a sieve or liquidized, and usually used as a base for other sauces.
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/turmeric
[7] https://www.gourmed.net/en/glossary/vermouth
[8] https://www.gourmed.net/en/recipes/easy-do/salt-cod-red-sauce-shallots
[9] https://www.gourmed.net/en/recipes/shrimp-tomato-and-feta-cheese-garides-saganaki
[10] https://www.gourmed.net/en/recipes/all-recipes/sun-dried-tomato-dip
[11] https://www.gourmed.net/en/recipes/dishes-fischer-beer
[12] https://www.gourmed.net/en/recipes/bulgur-sausage-and-rosemary-soup