List of soups
List of Soups
A soup (/su:p/) 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, milk, or water. The word soup comes from French "soupe" which comes through Vulgar Latin "suppa" which is a derivative of the Latin verb "suppare" meaning "to soak".
Types of Soups
Broth
A broth (/brɔ:θ/) is 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. The word broth comes from the Old English "broþ".
Bisque
A bisque (/bɪsk/) is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. The etymology of bisque is not clear. It might be derived from Biscay, as in Bay of Biscay, but the crustaceans are certainly bis cuites "twice cooked" for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being strained.
Chowder
A chowder (/ˈtʃaʊdər/) is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. The word chowder comes from the French word "chaudière".
Consommé
A consommé (/ˌkɒnsəˈmeɪ/) is a type of clear soup made from richly flavored stock, or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment. The word consommé means "completed" or "concentrated" in French.
Gazpacho
Gazpacho (/ɡəˈzpɑːtʃoʊ/) is a cold soup made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula, specifically Andalusia, and spread into the Alentejo and the Algarve regions of Portugal.
See Also
External links
- Medical encyclopedia article on List of soups
- Wikipedia's article - List of soups
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