1. A Bouillon spoon is intended for soup, traditionally for clear, broth-based soups, as its name implies, and for jellied soups such as a madrilene

2. Consomme - clear soup usually of beef or veal or chicken soup - liquid food especially of meat or fish or vegetable stock often containing pieces of solid food madrilene - a tomato-flavored Consomme…

3. Consomme - clear soup usually of beef or veal or chicken soup - liquid food especially of meat or fish or vegetable stock often containing pieces of solid food madrilene - a tomato-flavored Consomme; often served chilled Based on WordNet 3.0, Farlex clipart collection