Soup
Soup
Soup (/suːp/) 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, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
Etymology
The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew.
Types of Soup
Soups are classified into two broad 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.
Related Terms
- Broth: A savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes such as soups, gravies, and sauces.
- Stew: A combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
- Bisque (soup): A smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.
- Chowder: A type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux.
External links
- Medical encyclopedia article on Soup
- Wikipedia's article - Soup
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