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Somewhat similar to a light seafood bisque, this type of soup is creamy and shrimp flavored. Made with cream or milk, water, cooked shrimp, sauterne wine, spices, and flavoring, Cream of Shrimp Soup provides a food item that can be served for lunch as a side dish to accompany sandwiches.

With a base that is made of milk or cream, this soup is a hearty and mildly flavorful type of soup. Unless Cream of Potato is seasoned with a greater variety of ingredients than just potatoes, it may be slightly bland for some appetites.

The process of thoroughly mixing and whipping butter with eggs that are combined with various dry ingredients to create a uniformly smooth mixture in which the butter is evenly distributed.

A Mexican fresh cream dressing produced as a slightly stiff to thick textured cream that is much like Crema Mexicana, but with a tangy flavor.

A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces.

A type of unripened cheese with a smooth texture and a sweet tangy flavor that is produced from milk and/or cream.

Onion flavored and cream-based, this type of soup is most often used to make creamy sauces that are served with cooked meats or the soup is used to flavor casseroles and hotdishes....

Small pieces of broccoli cooked and combined into a cream base makes this soup a filling and enjoyable addition to a lunch of dinner menu.

A cream or milk-based soup that is flavored with bits of celery, beef stock, and at times herbs and spices.

Any type of soup that is prepared by adding cream at the end of the cooking process. The soup is often pureed before the cream is added.

A dairy product, produced from pasteurized sweet cream, which has a thick creamy texture and a tangy flavor, due to the lactic acid that is added.

Varieties of potatoes that are harvested in the early stages of its growth, before it matures, in order to keep it small and tender.

A thick, creamy filling used as a stuffing for cream puffs, éclairs, napoleons, and various pastries.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A sweet pastry made with a choux pastry dough that is baked to form small dome shaped puffs. The outer crust is golden tan and somewhat brittle after being baked while the inner crumb is dense and fluffy.

An Italian ice cream, traditionally made with milk instead of cream and processed with less air incorporated into the ingredients during preparation.

A white, powdered substance, also referred to as potassium salt, that is the residue (by-product) from the tartaric acid remaining in wine casks after the fermented grapes have been removed.

A rich dessert made from combining gelatin with an egg custard and then blending it with whipped cream.

Similar in appearance to mayonnaise, this food is a dressing that is common in Europe, particularly regions around Ireland and the United Kingdom.

Sweet cream butter, which is simply referred to as "butter", is produced from cream that has been churned until it becomes semisolid.