Crossword Solver > found answer > SOUPE

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CROSSWORD
ANSWER

SOUPE

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The answer SOUPE has 0 possible clue(s) in existing crosswords.

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The word SOUPE is NOT valid in any word game. (Sorry, you cannot play SOUPE in Scrabble, Words With Friends etc)

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Definitions of soupe in various dictionaries:

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Word Research / Anagrams and more ...

check SOUPE in all word games (38 answers)
unscramble SOUPE (29 answers)
anagrams of SOUPE (3 answers)
words containing SOUPE (3 answers)
words starting with SOUPE (1 answers)
words ending with SOUPE (0 answers)
synonyms of SOUPE (0 answers)
antonyms of SOUPE (0 answers)

Keep reading for additional results and analysis below.

Geographic Matches
Soupe, Mambere-Kadei, CENTRAL AFRICAN REPUBLIC

Soupe might refer to
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. * In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, and potatoes. * So

Soupe might refer to

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
* In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, and potatoes.
* So

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