<u>Answer:
</u>
The additional complementary ingredients that are traditionally used to compliment the primary flavor in purée soups are cream, warm bread, veggies, etc.
<u>Explanation:
</u>
- The supple taste that most puree soups made by pureeing starch from ingredients like shellfish and corn have is capable of blending with a lot of other flavors as per the choice of the individual.
- Pureed soups offer the flexibility to add more flavors and still dispense the quality of multiple flavors in the same soup as starch pureed from the main ingredient and the flavor added afterward give out distinct tastes.
