Clear stock or broth, especially from a pot-au-feu. Since it is usually used in soups it is not especially clarified, but the solids are disposed of before it is used. It may be served with fried onions and vermicelli. Such broths are usually cooked for a long time and have good complex flavours. However, there are quick stocks which can be produced with chopped meats with carrots, celery, leek, onions and a clove, boiled gently for 20 minutes. This is still preferable, in general, to a stock cube.

"Hot chicken." Chicken consommé.

Clear garlic soup

A soup from the Canary Islands made with white haricot beans (US: navy beans), potatoes and wall rocket locally known as jaramago, frequently used in the Canary Islands. The stock is flavoured with a ham bone or a piece of salt pork and the stock is thickened with cornflour (US: corn starch). A dash of vinegar is added just before serving.

A clear broth from Cadíz made with fish and flavoured with orange juice.

Clear soup or broth made with an assortment of fish.

A broth made with fish and potatoes with red peppers and cumin.

Clear chicken soup or broth.

A clear broth made with beef and root vegetables.

Cheese soup made with milk and flavoured with chillis and tomatoes.