Soups Soups Alphabet soup is a kind of soup containing noodles shaped like the letters of an alphabet. ...more on Wikipedia about "Alphabet soup"
Avgolemono is a Greek dish. It is a chicken soup containing lemon juice and rice or small pasta such as orzo, usually thickened with egg yolk. Its consistency varies from near- stew to near- broth. ...more on Wikipedia about "Avgolemono"
Bak kut teh ( ; POJ: bah-kut-tê; Hokkien for "pork rib tea") is a soup served in Malaysia and Singapore. Generally it is cooked in a clay pot with various parts of the pig, varieties of mushroom, lettuce, and dried tofu sheets or pieces (taufu pok). The soup itself is a broth which consists of several herbs and spices (including star anise, cinnamon, cloves and garlic) which have been boiled together with soup bones for many hours. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant. ...more on Wikipedia about "Bak kut teh"
Ban mian (板面 pinyin: Bǎnmiàn) is a Hokkien-style egg noodle soup common in parts of Fujian province in the China, and also in other parts of the world such as in Singapore and Malaysia, although the dish itself may vary significantly. Some forms of Ban mian, for instance, comprises of hand-kneaded pieces of dough, while others use regular strips of noodles. ...more on Wikipedia about "Ban mian"
Created by the Hui people (a Chinese Muslim group) (回族) of the Tang Dynasty era of China, beef noodle soup ( ; POJ: gû-bah mī) is composed of beef stew, vegetables and noodles. It exists in various forms throughout East and Southeast Asia. The most common Vietnamese version is called Phở. ...more on Wikipedia about "Beef noodle soup"
Beer Soup is a European breakfast soup, common in medieval times and made primarily from heated beer and melted butter, poured over pieces of bread. ...more on Wikipedia about "Beer Soup"
Bisque is a highly-seasoned thick, creamy soup of puréed crustaceans, of French origin. It can be made from lobster, crab, shrimp or crayfish. It is thought the name is derived from Biscay, as in Bay of Biscay, but the crustaceans are certainly bis cuites "cooked twice", for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being puréed. Bisque is a method of extracting every bit of flavor from imperfect crustaceans not good enough to send to market; if the shells are not ground to a fine paste and added to thicken the soup, it is not really a bisque. Julia Child even remarked, "Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don't want any marvelous tidbits of flavor losing themselves down the drain." (with Simone Beck, Mastering the Art of French Cooking vol II 1970) ...more on Wikipedia about "Bisque (food)" shortopedia for you! shortopedia
The Spartan melas zomos, or black soup, was a staple soup made of boiled pigs' blood, pork, and vinegar. It is thought that the vinegar was used as a sort of preservative to keep the blood from clotting during the cooking process. ...more on Wikipedia about "Black soup"
Borscht (also borsch or borshch) ( Polish: barszcz, Russian and Ukrainian: , Romanian: borş), is a type of hearty Eastern and Central European vegetable soup, the beetroot being the defining ingredient. In Russia and elsewhere ...more on Wikipedia about "Borscht"
Bouillon, in French cuisine, is simply a broth. It is usually made by the simmering of Mirepoix and aromatic herbs (usually a bouquet garni) with either beef, veal, or poultry bones in water. ...more on Wikipedia about "Bouillon (broth)"
Bouillon Soup is a Haitian soup traditionally cooked on Sunday. It is made with meat cuts, potatoes, sliced plantains, celery, and much more in a mildly thick sauce (the soup). ...more on Wikipedia about "Bouillon (soup)"
Caldo verde is a popular soup of Portuguese cuisine. It is also a popular dish in the former Portuguese colony of Brazil. ...more on Wikipedia about "Caldo verde"
Canned soup is soup that comes packaged in a can. It can be condensed, in which case it is prepared by adding water (or sometimes milk), or it can be ready-to-eat, meaning that it only needs to be warmed. Canned soup can be prepared by heating in a pan or in the microwave. Campbell's is one of the largest producers of canned soup in the world and pioneered the industry by perfecting the method for condensing soup. The soups are a convenience product that make quick, easy meals for those who are unable or unwilling to cook from scratch. They are also often used as a simple base for homemade soups, with the consumer adding anything from a few vegetables to eggs, cream and pasta. ...more on Wikipedia about "Canned soup"
Champon (ちゃんぽん) is a type of noodle dish originating from Nagasaki. It has a partially Chinese origin as it was invented by an owner of a Chinese restaurant, Shikairo (四海楼). In the middle of Meiji period, the owner saw a need for a cheap, but filling meal that fit the taste of hundreds of Chinese students who came to Japan for the schooling opportunity. ...more on Wikipedia about "Champon"
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According to the 1881 Household Cyclopedia, cheap soup can be made in the following way. ...more on Wikipedia about "Cheap soup"
Chicken soup is a soup made by boiling chicken parts or bones in water, with various vegetables and flavorings. The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such as rice and barley. Chicken soup has also acquired the reputation of a folk remedy for colds and flus, and in the United States is considered a classic comfort food. ...more on Wikipedia about "Chicken soup"
Chowder is any of a variety of soups, enriched with salt pork fatback and thickened with flour, or more traditionally with crushed ship biscuit or saltine crackers, and milk. To some Americans, it means clam chowder, made with cream or milk in most places, or with tomato as "Manhattan clam chowder." Corn chowder is a thick soup filled with whole corn ( maize) kernels. Chowder is often commonly associated with New England cuisine. ...more on Wikipedia about "Chowder"
Chupe is a soup made with chicken, although red meat and fish are also used sometimes, and vegetables. Before serving the broth is mixed with milk. ...more on Wikipedia about "Chupe"
Clam chowder is any of several chowders containing clams and broth. Along with the clams, potato chunks are common, as are onions sauted in the drippings from salt pork. Vegetables are uncommon, but small carrot strips might occasionally be added, primarily for color. A garnish of parsley serves the same purpose. ...more on Wikipedia about "Clam chowder"
Cock-a-leekie soup is a Scottish soup dish of leeks, potatoes, and chicken stock. ...more on Wikipedia about "Cock-a-leekie soup"
In cooking, a consommé is a type of soup that is essentially a very rich clarified bouillon. ...more on Wikipedia about "Consommé"
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Corn soup is a soup traditionally made in corn (typically sweetcorn) producing areas of the world that is now widespread due to greater corn distribution. The basic recipe is some type of soup base with corn added followed by whatever ingredients give it its distinct style. Typically ingredients are corn cut from the cob, water, butter, some flour, an egg, with salt and pepper for seasoning — this varies by region. ...more on Wikipedia about "Corn soup"
Cullen Skink is a Scottish soup made of smoked haddock, potatoes and Onions. ...more on Wikipedia about "Cullen Skink"
Cup-a-Soup is an instant soup product made by Lipton/ Unilever. The soup is made by pouring the soup sachet into a mug or cup, and then pouring 8 ounces of hot water into the mug and stirring the mixture. Recently, there has been a new release of a jar featuring aprroximately 12 servings. Popular flavours in the UK include minestrone, chicken noodle and chicken & vegetable. Low calorie versions also exist in the UK, under the name slim-a-soup, and include slightly different flavours such as mediterranean tomato. ...more on Wikipedia about "Cup-a-soup"
Czernina (from the Polish word czarny - black; sometimes also Czarnina or Czarna polewka) is a Polish soup made of duck's blood and clear poultry broth. ...more on Wikipedia about "Czernina"
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