Soups
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Soups
Soups (/su:ps/) are a type of liquid food that is typically made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. They are usually served warm or hot, but can also be served cold.
Etymology
The word "soup" comes from the Old French soupe which means "soup, broth" which was derived from the Late Latin suppa meaning "bread soaked in broth".
Types of Soups
There are many different types of soups, including:
- Broth: A soup made from meat, fish, or vegetables that have been simmered in water.
- Bisque: A smooth, creamy soup that is typically made from pureed seafood or vegetables.
- Chowder: A thick, chunky soup that often contains seafood and potatoes.
- Consommé: A clear soup made from richly flavored stock or bouillon that has been clarified.
- Gazpacho: A cold soup made from raw, blended vegetables, typically tomatoes.
Related Terms
- Stock (food): A flavored liquid preparation that forms the basis of many dishes, including soups and sauces.
- Bouillon: A clear, thin broth made typically by simmering meat or vegetables.
- Stew: A dish similar to soup, but typically contains less liquid and its ingredients are cut into larger pieces.
See Also
External links
- Medical encyclopedia article on Soups
- Wikipedia's article - Soups
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