Gina is making a soup based on a legume. the recipe calls for a bit of smoked ham. gina is most likely making a a. consommé b. cream soup c. bisque d. purée soup

Puree soup

Consomme is a clear soup made with concentrated stock. A cream soup is any type of soup that is prepared by adding cream at the end of the cooking process. Bisque is based on a strained broth of crustaceans (lobster, crab or shrimp).

A legume which Gina has used as based on her soup maybe a seed, pod, or other edible parts of a leguminous plant. The soup Gina is making is not a consommé because it will not make a clear soup. It is also not a cream soup since adding cream to it will give an unusual taste. Bisque is based on the broth of seafood like lobster, crab, and shrimp so it is not bisque either.

Legumes, however, can be boiled until soft, blended and adding a bit of smoked ham will make a puree soup.

The answer is option D.

Explanation:

Consomme is an unmistakable soup made with concentrated stock. A cream soup is any kind of soup that is set up by including cream toward the finish of the cooking procedure. Bisque depends on a stressed stock of scavangers.  A vegetable which Gina has utilized as dependent on her soup perhaps a seed, case, or other palatable parts of a leguminous plant. The soup Gina is making isn't a consommé on the grounds that it won't make an unmistakable soup. It is additionally not a cream soup since adding cream to it will give an abnormal taste. Bisque depends on the soup of fish like lobster, crab, and shrimp so it isn't bisque either.  Vegetables, in any case, can be bubbled until delicate, mixed and including a touch of smoked ham will make a puree soup.

c, d, e, f, g, a, b, and c.

sometimes western music will also use solfege. the names of these are do ra me fa sol la si (or ti) and do.

to indicate a note a half step higher or lower then the original note, you would say c # (for a half a step above c) or bb (for half a step below b)