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Soup

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Soup
Hungarian goulash soup.jpg
TypeSoup
Main ingredientsLiquid (stock, juice, water), meat or vegetables or other ingredients
VariationsClear soup, thick soup

Soup 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. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.[1]

In traditional French cuisine, soups are classified into two main 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. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig's trotters and bird's nests.[2]

Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.

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Food

Food

Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms that have evolved to fill a specific ecological niche within specific geographical contexts.

Boiling

Boiling

Boiling is the rapid phase transition from liquid to gas or vapor; the reverse of boiling is condensation. Boiling occurs when a liquid is heated to its boiling point, when the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. Boiling and evaporation are the two main forms of liquid vaporization.

Broth

Broth

Broth, also known as bouillon, is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.

France

France

France, officially the French Republic, is a country located primarily in Western Europe. It also includes overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans, giving it one of the largest discontiguous exclusive economic zones in the world. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Its eighteen integral regions span a combined area of 643,801 km2 (248,573 sq mi) and had a total population of over 68 million as of January 2023. France is a unitary semi-presidential republic with its capital in Paris, the country's largest city and main cultural and commercial centre; other major urban areas include Marseille, Lyon, Toulouse, Lille, Bordeaux, and Nice.

Consommé

Consommé

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.

Bisque (food)

Bisque (food)

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp or crayfish. Alongside chowder, bisque is one of the most popular seafood soups.

Cream

Cream

Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.

Béchamel sauce

Béchamel sauce

Béchamel sauce is a sauce traditionally made from a white roux and milk. Bechamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.). French, Italian and Greek bechamel sauce recipes include salt and nutmeg as a seasoning base.

Butter

Butter

Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.

Flour

Flour

Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe.

Edible bird's nest

Edible bird's nest

Edible bird's nests are bird nests created by edible-nest swiftlets, Indian swiftlets, and other swiftlets using solidified saliva, which are harvested for human consumption. They are particularly prized in Chinese culture due to their rarity, high protein content and rich flavor. Edible bird's nests are among the most expensive animal products consumed by humans, with nests being sold at prices up to about $3,000 per pound ($6,600/kg), depending on grading. The type or grading of a bird's nest depends on the type of bird as well as the shape and color of the bird's nest. It is usually white in color, but there also exists a red version that is sometimes called "blood" nest. According to traditional Chinese medicine, it promotes good health, especially for the skin. The nests have been used in Chinese cuisine for over 400 years, most often as bird's nest soup.

Fruit soup

Fruit soup

Fruit soup is a soup prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. Some fruit soups use several varieties of fruit, and alcoholic beverages such as rum, sherry and kirsch may be used. Fruit soup is sometimes served as a dessert.

History

The earliest evidence for soup in human culinary practice dates to the Upper Palaeolithic period when thermally altered rocks became commonplace in the archaeological record.[3][4] Small boiling pits are present on the Gravettian site Pavlov VI.[5] Cobbles were heated on the hearth and then placed into the water to bring it to boil. However, the antiquity of soup is highly contested. Based on ethnographic evidence, some archaeologists conjecture that early humans employed hides and watertight baskets to boil water [6]

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.

The word restaurant (meaning "[something] restoring") was first used in France in the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word restaurant to refer to eating establishments.

In the US, the first colonial cookbook was published by William Parks in Williamsburg, Virginia, in 1742, based on Eliza Smith's The Compleat Housewife; or Accomplished Gentlewoman's Companion, and it included several recipes for soups and bisques. A 1772 cookbook, The Frugal Housewife, contained an entire chapter on the topic. English cooking dominated early colonial cooking; but as new immigrants arrived from other countries, other national soups gained popularity. In particular, German immigrants living in Pennsylvania were famous for their potato soups. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution, opened an eating establishment in Boston called "The Restorator", and became known as the "Prince of Soups". The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making.

Portable soup was devised in the 18th century by boiling seasoned meat until a thick, resinous syrup was left that could be dried and stored for months at a time.

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Germanic languages

Germanic languages

The Germanic languages are a branch of the Indo-European language family spoken natively by a population of about 515 million people mainly in Europe, North America, Oceania and Southern Africa. The most widely spoken Germanic language, English, is also the world's most widely spoken language with an estimated 2 billion speakers. All Germanic languages are derived from Proto-Germanic, spoken in Iron Age Scandinavia.

Sop

Sop

A sop is a piece of bread or toast that is drenched in liquid and then eaten. In medieval cuisine, sops were very common; they were served with broth, soup, or wine and then picked apart into smaller pieces to soak in the liquid. At elaborate feasts, bread was often pre-cut into finger-sized pieces rather than broken off by the diners themselves. The bread or croutons traditionally served with French onion soup, which took its current form in the 18th century, can be considered modern-day sops.

Bread

Bread

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.

Stew

Stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.

Restaurant

Restaurant

A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments.

France

France

France, officially the French Republic, is a country located primarily in Western Europe. It also includes overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans, giving it one of the largest discontiguous exclusive economic zones in the world. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Its eighteen integral regions span a combined area of 643,801 km2 (248,573 sq mi) and had a total population of over 68 million as of January 2023. France is a unitary semi-presidential republic with its capital in Paris, the country's largest city and main cultural and commercial centre; other major urban areas include Marseille, Lyon, Toulouse, Lille, Bordeaux, and Nice.

Antidote

Antidote

An antidote is a substance that can counteract a form of poisoning. The term ultimately derives from the Greek term φάρμακον ἀντίδοτον (pharmakon) antidoton, "(medicine) given as a remedy". Antidotes for anticoagulants are sometimes referred to as reversal agents.

Cookbook

Cookbook

A cookbook or cookery book is a kitchen reference containing recipes.

The Compleat Housewife

The Compleat Housewife

The Compleat Housewife; or, Accomplish'd Gentlewoman's Companion is a cookery book written by Eliza Smith and first published in London in 1727. It became extremely popular, running through 18 editions in fifty years.

Immigration

Immigration

Immigration is the international movement of people to a destination country of which they are not natives or where they do not possess citizenship in order to settle as permanent residents or naturalized citizens. Commuters, tourists, and other short-term stays in a destination country do not fall under the definition of immigration or migration; seasonal labour immigration is sometimes included, however.

Pennsylvania

Pennsylvania

Pennsylvania, officially the Commonwealth of Pennsylvania, is a state spanning the Mid-Atlantic, Northeastern, Appalachian, and Great Lakes regions of the United States. Pennsylvania borders Delaware to its southeast, Maryland to its south, West Virginia to its southwest, Ohio to its west, Lake Erie and the Canadian province of Ontario to its northwest, New York state to its north, and the Delaware River and New Jersey to its east.

Potato

Potato

The potato is a starchy food, a tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae.

Commercial products

An advertisement for Campbell's canned soup, c. 1913
An advertisement for Campbell's canned soup, c. 1913

Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are on the market.

Canned

Canned soup can be condensed, in which case it is prepared by adding water (or sometimes milk) or it can be "ready-to-eat", meaning that no additional liquid is needed before eating. Condensed soup (invented in 1897 by John T. Dorrance, a chemist with the Campbell Soup Company[7][8]) allows soup to be packaged into a smaller can and sold at a lower price than other canned soups. The soup is usually doubled in volume by adding a "can full" of water or milk, about 10 US fluid ounces (300 ml). The "ready-to-eat" variant can be prepared by simply heating the contents of the can on a kitchen stove or in a microwave oven, rather than actually cooking anything. Such soups can be used as a base for homemade soups, with the consumer adding anything from a few vegetables to eggs, meat, cream or pasta.

Since the 1990s, the canned soup market has burgeoned, with non-condensed soups marketed as "ready-to-eat", so they require no additional liquid to prepare. Microwaveable bowls have expanded the "ready-to-eat" canned soup market even more, offering convenience (especially in workplaces), and making for popular lunch items. In response to concerns over the negative health effects of excessive salt intake, some soup manufacturers have introduced reduced-salt versions of popular soups.[9]

Today, Campbell's Tomato (introduced in 1897), Cream of Mushroom, and Chicken Noodle (introduced in 1934) are three of the most popular soups in America. Americans consume approximately 2.5 billion bowls of these three soups alone each year.[7] Other popular brands of soup include Progresso.

Dried

Instant soup in a powder form
Instant soup in a powder form

Dry soup mixes are sold by many manufacturers, and are reconstituted with hot water; other fresh ingredients may then be added.

The first dried soup was bouillon cubes; the earlier meat extract did not require refrigeration, but was a viscous liquid.

East Asian-style instant noodle soups include ramen and seasonings, and are marketed as a convenient and inexpensive instant meal, requiring only hot water for preparation.[10] While North American ones tend to have a powder pack only, instant noodles sold in East Asia commonly include a pack of dried vegetables too.

Western-style dried soups include vegetable, chicken base, potato, pasta and cheese flavors.

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Canning

Canning

Canning is a method of food preservation in which food is processed and sealed in an airtight container. Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state.

Milk

Milk

Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose.

John Thompson Dorrance

John Thompson Dorrance

John Thompson Dorrance was an American chemist who discovered a method to create condensed soup, and served as president of the Campbell Soup Company from 1914 to 1930.

Campbell Soup Company

Campbell Soup Company

Campbell Soup Company, doing business as Campbell's, is an American processed food and snack company. The company is most closely associated with its flagship canned soup products; however, through mergers and acquisitions, it has grown to become one of the largest processed food companies in the U.S. with a wide variety of products under its flagship Campbell's brand as well as other brands like Pepperidge Farm, Snyder's of Hanover, V8, and Swanson. Under its brands, Campbell's produces soups and other canned meals, baked goods, beverages, and snacks. It is headquartered in Camden, New Jersey.

Kitchen stove

Kitchen stove

A kitchen stove, often called simply a stove or a cooker, is a kitchen appliance designed for the purpose of cooking food. Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking. "Cookstoves" are heated by burning wood or charcoal; "gas stoves" are heated by gas; and "electric stoves" by electricity. A stove with a built-in cooktop is also called a range.

Microwave oven

Microwave oven

A microwave oven is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating. Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 25–38 mm (1–1.5 inches) of a homogeneous, high-water-content food item.

Cooking

Cooking

Cooking, cookery, or culinary arts is the art, science and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions.

Cooking base

Cooking base

Cooking base, sometimes called soup base, is a concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies. Since it can be purchased rather than prepared fresh, it is commonly used in restaurants where cost is a more important factor than achieving haute cuisine. Veal and chicken base are common, as are beef, lamb and vegetable base. Soup base is available in many levels of quality. Today, these products are produced in low and very low sodium varieties, seafood and vegetarian.

Cream of mushroom soup

Cream of mushroom soup

Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom-flavored gravy.

Instant soup

Instant soup

Instant soup is a type of soup designed for fast and simple preparation. Some are homemade, and some are mass-produced on an industrial scale and treated in various ways to preserve them. A wide variety of types, styles and flavors of instant soups exist. Commercial instant soups are usually dried or dehydrated, canned, or treated by freezing.

Bouillon cube

Bouillon cube

A bouillon cube, stock cube, or broth cube (Asia) is dehydrated broth or stock formed into a small cube or other cuboid shape. The most common format is a cube about 13 mm wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube. Vegetarian and vegan types are also made. Bouillon is also available in granular, powdered, liquid, and paste forms.

Meat extract

Meat extract

Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavour in cooking, and to make broth for soups and other liquid-based foods.

Types

Soup course
Soup course

In French cuisine, soup is often served before other dishes in a meal. In 1970, Richard Olney gave the place of the entrée in a French full menu: "A dinner that begins with a soup and runs through a fish course, an entrée, a sorbet, a roast, salad, cheese and dessert, and that may be accompanied by from three to six wines, presents a special problem of orchestration".[11]

Dessert

Fruit

Fruit soups are prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. Many varieties of fruit soups exist, and they may be prepared based upon the availability of seasonal fruit.

Cold

Salmorejo is a thick variant of gazpacho originating from Andalusia.
Salmorejo is a thick variant of gazpacho originating from Andalusia.

Cold soups are a particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature. They may be sweet or savory. In summer, sweet cold soups can form part of a dessert tray. An example of a savory chilled soup is gazpacho, a chilled vegetable-based soup originating from Spain.[12] Vichyssoise is a cold purée of potatoes, leeks, and cream.

Asian

A feature of East Asian soups not normally found in Western cuisine is the use of tofu in soups. Many traditional East Asian soups are typically broths, "clear soups", or starch thickened soups.

Traditional regional varieties

Hippocrates soup used in Gerson therapy
Hippocrates soup used in Gerson therapy
  • Aguadito is a green soup from Peru, when prepared with chicken, it is called aguadito de pollo. It also includes cilantro, carrot, peas, potatoes, ají amarillo, other meat like hen, mussels or fish, it can alleviate hangover.[13]
  • Asopao is a rice soup very popular in Puerto Rico. When prepared with chicken, it is referred to as asopao de pollo.[14]
  • Ajiaco is a chicken soup from Colombia.
  • Avgolemono is a Greek chicken soup with lemon and egg. It is also prepared as a sauce.[15]
  • Bánh canh is a Vietnamese udon noodle soup, popular variants include bánh canh cua (crab udon soup), bánh canh chả cá (fish cake udon soup)
  • Bird's nest soup is a delicacy in Chinese cuisine.[16]
  • Bisque is a thick, creamy, highly seasoned soup, classically of pureed crustaceans, of French origin.
  • Borscht is a beet-vegetable soup: originally for Eastern Europe beetroots with cabbage from Ukraine and beetroots with mushrooms from Poland.
  • Bouillabaisse is a fish soup from Marseille, is also made in other Mediterranean regions; in Catalonia it is called bullebesa.
  • Bourou-bourou is a vegetable and pasta soup from the island of Corfu, Greece.
  • Bún bò Huế is a spicy lemongrass-flavored beef noodle soup from Huế, Central Vietnam, topped with fresh herbs, sliced onions and shallots and other crunchy toppings like pork rind
  • Caldo verde is a Portuguese minced kale soup
  • Callaloo is a Trinidadian soup or stew based on leafy vegetables.
    Callaloo is a Trinidadian soup or stew based on leafy vegetables.
    Callaloo is a thick, creamy soup made with okra, spinach and, often, crab meat from Trinidad and Tobago
  • Canh chua – (sour soup) made with rice, fish, various vegetables, and in some cases pineapple is from Vietnam.
  • Canja de galinha is a Portuguese soup of chicken, rice and lemon.
  • Cazuela is a Chilean soup of medium thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.
  • Clam chowder is found in two major types, New England clam chowder, made with potatoes and cream, and Manhattan clam chowder, made with a tomato base.
  • Cock-a-leekie soup is leek and potato soup made with chicken stock, from Scotland.
  • Cullen skink, also from Scotland, is a fish soup made with smoked haddock, potatoes, onions and cream.
  • Egg drop soup, a savory Chinese soup, is made by adding already-beaten eggs into boiling water or broth.
  • Egusi soup, a traditional soup from Nigeria, is made with vegetables, meat, fish, and balls of ground melon seed. It is often eaten with fufu.
  • Etrog is a fruit soup made from the citron used in Jewish rituals at the feast of Succoth, is eaten by Ashkenazi Jews at Tu Bishvat.
  • Ezogelin soup is a traditional Turkish variety of lentil soup, also very common in Turkey.
  • Faki soupa is a Greek lentil soup, with carrots, olive oil, herbs and possibly tomato sauce or vinegar.
  • Fanesca is a traditional cod soup from Ecuador.
  • Fasolada is a traditional Greek bean soup.
  • French onion soup is a clear soup made with beef broth and sautéed (caramelized) onions.[17]
  • Garbure is a traditional dish in Gascony (southwest France), midway between a soup and a stew.
  • Gazpacho (from Spain and Portugal) is a savory soup based on tomato.
  • Goulash is a Hungarian soup of beef, paprika and onion.
  • Gumbo is a traditional Creole soup from the Southern United States.[18] It is thickened with okra pods, roux and sometimes filé powder.
  • Halászlé (fisherman's soup), a very hot and spicy Hungarian river fish soup, is made with hot paprika.
  • Íslensk kjötsúpa [is] is a traditional Icelandic meat soup made with lamb and vegetables.
  • Kharcho is a Georgian soup of lamb, rice, vegetables and a highly spiced bouillon.
  • Kulajda is a Czech sour cream soup.
  • Kuyteav is a Cambodian rice noodle soup with pork stock and various toppings.
  • Kyselo is a traditional Bohemian (Krkonoše region) sour soup made from sourdough, mushrooms, cumin, potatoes and scrambled eggs.
  • Laghman – a tradition in Uzbekistan, is made with pasta, vegetables, ground lamb and numerous spices.
  • Lan Sikik is a Thai soup made with noodles, dried fish and tomato extract.
  • Leek soup is a simple soup made from leeks, is popular in Wales during Saint David's Day.
  • Lentil soup is popular in Middle Eastern and Mediterranean cuisines.
  • London particular is a thick soup of pureed (dry or split) peas and ham from England; purportedly it is named after the thick fogs of 19th-century London.
  • Magiritsa soup is made in Greece and Cyprus using lamb offal.
  • Maryland crab soup is made of vegetables, blue crab meat, and Old Bay Seasoning in a tomato base, from Maryland.
  • Menudo is a traditional Mexican soup, is with tripe (usually beef) and hominy.
  • Michigan bean soup has been a staple for over a hundred years in the U.S. Senate dining room in the form of Senate bean soup.[19]
  • Minestrone is an Italian vegetable soup.
  • Miso soup is made from fish broth and fermented soy in Japan.
  • Mulligatawny is an Anglo-Indian curried soup.
  • Nässelsoppa (nettle soup) is made with stinging nettles, and traditionally eaten with hard boiled egg halves, is considered a spring delicacy in Sweden.
  • Nkatenkwan is a heavily spiced soup from Ghana based on groundnut with meat, most often chicken, and vegetables added. It is generally eaten with fufu.
  • Noodle soup is the common name for a diverse collection of soups with varied ingredients, including noodles.
  • Okroshka is a cold soup of Russian origin.
  • Partan bree is a Scottish soup made with crabmeat and rice.[20]
  • Patsás is made with tripe in Greece. It is also cooked in Turkey and the Balkan Peninsula.
  • "Peasants' soup" is a catch-all term for soup made by combining a diverse—and often eclectic—assortment of ingredients. Variations on peasants' soup are popular in Eastern Europe, Russia, and Central Africa.
  • Philadelphia pepper pot soup is a Philadelphia specialty, is traditionally made with tripe.[21]
  • Phở is Vietnamese beef or chicken soup with scallions, welsh onion, charred ginger, wild coriander (Eryngium foetidum), basil, cinnamon, star anise, clove and black cardamom.
  • Psarosoupa is a Greek fish soup, is made in various versions with a variety of fish types.
  • Rasam is a South Indian traditional soup prepared using tamarind, pepper, cumin and steamed lentils.
  • Revithia is a Greek chickpea soup.[22]
  • Sancocho is chicken soup with vegetables in Latin America.
  • Scotch broth is made from mutton or lamb, barley and root vegetables.
  • Shchav is a sorrel soup in Polish, Russian and Yiddish cuisines, is sour from the sorrel.
  • Shchi is a Russian soup with cabbage as the primary ingredient.
  • She-crab soup is from Charleston, South Carolina, and is a creamy soup made with blue crab meat and crab roe.
  • Sinigang, from the Philippines, is a clear sour soup made from tamarind paste and meat, fish, or vegetables.
  • Snert (erwtensoep) is a thick pea soup, is eaten in the Netherlands as a winter dish, and is traditionally served with sliced sausage.
  • Solyanka – Russian soup on a meat, fish or vegetable broth with pickles, spices and smoked meat or fish.
  • Sopa da Pedra is a rich traditional Portuguese soup with many ingredients.
  • Sopa de Peixe is a traditional Portuguese fish soup.
  • Soto is a traditional Indonesian soup made with turmeric, galangal, etc., usually contains either beef or chicken.
  • Svartsoppa is a traditional Swedish soup, whose main ingredient is goose and, sometimes, pig's blood, and is made in Skåne, the southernmost region of Sweden. The other ingredients typically include vinegar, port wine or cognac and spices such as cloves, ginger and allspice. The soup is served warm with boiled pieces of apple and plums, goose liver sausage and the boiled innards of the goose.
  • Split pea soup is a thick soup made in the Caribbean from split peas (chickpeas or garbanzos), usually includes "ground provision" vegetable staples and some type of meat.
  • Tarator is a Bulgarian cold soup made from yogurt and cucumbers.
  • Thukpa bhatuk is a Tibetan cuisine noodle soup which centers on little hand-rolled bhatsa noodles.
  • Tomato soup comes in several varieties, with tomatoes in common.
  • Tom yum is the name for two similar hot and sour soups with fragrant herbs from Laos and Thailand.
  • Tarhana soup is from Persian cuisine, and is made with fermented grains and yogurt.
  • Trahanas is a variation of the above soup using chicken and Halloumi cheese
  • Ukha is a Russian fish soup, sometimes eaten with pirog.
  • Vichyssoise, a French-style soup invented by a French chef at the Ritz Hotel in New York City, is a cold purée of potatoes, leeks, and cream.
  • Waterzooi is a Belgian fish soup.
  • Yukgaejang is a Korean spicy beef soup, also includes vegetables.
  • Żurek is a Polish sour rye soup with sausages, is often served in a bowl made of bread.
  • Ärtsoppa is a Swedish split pea soup, served with mustard and fresh marjoram or thyme. It is traditionally eaten as lunch on Thursdays. It is served together with Swedish punsch as beverage and Swedish pancakes with preserved berries for dessert.

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List of soups

List of soups

This is a list of notable soups. Soups have been made since ancient times.

Chè

Chè

Chè is any traditional Vietnamese sweet beverage, dessert soup or stew, or pudding. Chè includes a wide variety of distinct soups or puddings. Varieties of Chè can be made with mung beans, black-eyed peas, kidney beans, tapioca, jelly, fruit, and coconut cream. Other types are made with ingredients such as salt, aloe vera, seaweed, lotus seed, sesame seed, sugar palm seeds, taro, cassava and pandan leaf extract. Some varieties, such as chè trôi nước, may also include dumplings. Chè are often prepared with one of a number of varieties of beans, tubers, and/or glutinous rice, cooked in water and sweetened with sugar. In southern Vietnam, chè are often garnished with coconut creme.

Cassava

Cassava

Manihot esculenta, commonly called cassava, manioc, or yuca, is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called yuca in parts of Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related garri of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it.

Adzuki bean

Adzuki bean

Vigna angularis, also known as the adzuki bean (Japanese: 小豆 , azuki, Uncommon アヅキ, adzuki), azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small bean. The cultivars most familiar in East Asia have a uniform red color, but there are also white, black, gray, and variously mottled varieties.

Mung bean

Mung bean

The mung bean, alternatively known as the green gram, maash ٫ mūng, monggo, or munggo (Philippines), is a plant species in the legume family. The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes.

Jackfruit

Jackfruit

The jackfruit, also known as the jack tree, is a species of tree in the fig, mulberry, and breadfruit family (Moraceae). Its origin is in the region between the Western Ghats of southern India.

Durian

Durian

The durian is the edible fruit of several tree species belonging to the genus Durio. There are 30 recognised Durio species, at least nine of which produce edible fruit. Durio zibethinus, native to Borneo and Sumatra, is the only species available in the international market. It has over 300 named varieties in Thailand and 100 in Malaysia, as of 1987. Other species are sold in their local regions. Durians are commonly associated with Southeast Asian cuisine, especially in Indonesia, Malaysia, Singapore, Thailand, Cambodia, Philippines, Bangladesh and Vietnam.

Coconut

Coconut

The coconut tree is a member of the palm tree family (Arecaceae) and the only living species of the genus Cocos. The term "coconut" can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut. The name comes from the old Portuguese word coco, meaning "head" or "skull", after the three indentations on the coconut shell that resemble facial features. They are ubiquitous in coastal tropical regions and are a cultural icon of the tropics.

Tapioca

Tapioca

Tapioca is a starch extracted from the storage roots of the cassava plant, a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants.

Shiruko

Shiruko

Shiruko (汁粉), or oshiruko (お汁粉) with the honorific o (お), is a traditional Japanese dessert. It is a sweet porridge of azuki beans boiled and crushed, served in a bowl with mochi. There are different styles of shiruko, such as shiruko with candied chestnuts, or with glutinous rice flour dumplings instead of mochi.

Douhua

Douhua

Douhua is a Chinese sweet or savoury snack made with very tender tofu. It is also referred to as doufuhua, tofu pudding, soybean pudding or, particularly in northern China, tofu brains.

Black sesame soup

Black sesame soup

Black sesame soup is a popular Chinese dessert widely available throughout China. It is typically served hot. In Cantonese cuisine it takes the form of tong sui, or sweet soup, with greater viscosity. The main ingredients are black sesame seeds, rice and water. Sugar is added for sweetness. Tangyuan is sometimes added into black sesame soup. Black sesame soup can be purchased in powder form.

As a figure of speech

Mirepoix consists of carrot, onion and celery and is often used for soup stocks and soups.
Mirepoix consists of carrot, onion and celery and is often used for soup stocks and soups.

In the English language, the word soup has developed several uses in phrase.

  • Alphabet soup, a large number of acronyms used by an administration; the term has its roots in a common tomato-based soup containing pasta shaped in the letters of the alphabet
  • Duck soup, a simple soup, stands for a task that is particularly easy
  • "From soup to nuts" means "from beginning to end", referring to the traditional position of soup as the first course in a multi-course meal
  • "In the soup" refers to being in a bad situation[23]
  • Pea soup fog, a type of very thick fog caused by air pollution, heavily associated with London
  • Primordial soup, the organic mixture leading to the development of life
  • Soup kitchen, a place that serves prepared food of any kind to the homeless or needy
  • Stone soup, a popular children's fable about a poor man who encourages villagers to share their food with him by telling them that he can make soup with a stone
  • Souperism, the practice of bible societies during the Irish Great Famine to feed the hungry in exchange for religious instruction. The expression 'took the soup' is used to refer to those who converted from Catholicism to Protestantism at the behest of these organizations in return for food
  • Tag soup, poorly coded HTML

The direct translation for soup in the Filipino language, sabaw, is used as a figure of speech, referring to moments where one is unable to think straight, as if one's brain is empty, much like a bowl of soup devoid of any ingredients. It can also refer to someone who says something that makes no sense, thereby referring to them as sabog.[24]

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Alphabet soup (linguistics)

Alphabet soup (linguistics)

Alphabet soup is a metaphor for an abundance of abbreviations or acronyms, named for a common dish made from alphabet pasta. Its use dates at least as far back as Franklin D. Roosevelt's alphabet agencies of the New Deal. In the United States, the federal government is described as an alphabet soup on account of the multitude of agencies that it has spawned, including the NSA, CIA, FBI, USSS, ATF, DEA, EPA, NCIS, IRS and INS. In 1938, a US barbershop harmony organization was founded, aptly named SPEBSQSA or the Society for the Preservation and Encouragement of Barber Shop Quartet Singing in America, as a humorous lampoon to these numerous "alphabet soup" agencies.

Alphabet

Alphabet

An alphabet is a standardized set of basic written graphemes representing phonemes, units of sounds that distinguish words, of certain spoken languages. Not all writing systems represent language in this way; in a syllabary, each character represents a syllable, and logographic systems use characters to represent words, morphemes, or other semantic units.

Pea soup fog

Pea soup fog

Pea soup fog is a very thick and often yellowish, greenish or blackish fog caused by air pollution that contains soot particulates and the poisonous gas sulphur dioxide. This very thick smog occurs in cities and is derived from the smoke given off by the burning of soft coal for home heating and in industrial processes. Smog of this intensity is often lethal to vulnerable people such as the elderly, the very young (infants) and those with respiratory problems. The result of these phenomena was commonly known as a London particular or London fog; in a reversal of the idiom, "London particular" became the name for a thick pea and ham soup.

London

London

London is the capital and largest city of England and the United Kingdom, with a population of just under 9 million. It stands on the River Thames in south-east England at the head of a 50-mile (80 km) estuary down to the North Sea, and has been a major settlement for two millennia. The City of London, its ancient core and financial centre, was founded by the Romans as Londinium and retains its medieval boundaries. The City of Westminster, to the west of the City of London, has for centuries hosted the national government and parliament. Since the 19th century, the name "London" has also referred to the metropolis around this core, historically split between the counties of Middlesex, Essex, Surrey, Kent, and Hertfordshire, which since 1965 has largely comprised Greater London, which is governed by 33 local authorities and the Greater London Authority.

Abiogenesis

Abiogenesis

In biology, abiogenesis or the origin of life is the natural process by which life has arisen from non-living matter, such as simple organic compounds. The prevailing scientific hypothesis is that the transition from non-living to living entities on Earth was not a single event, but a process of increasing complexity involving the formation of a habitable planet, the prebiotic synthesis of organic molecules, molecular self-replication, self-assembly, autocatalysis, and the emergence of cell membranes. Many proposals have been made for different stages of the process.

Soup kitchen

Soup kitchen

A soup kitchen, food kitchen, or meal center, is a place where food is offered to the hungry usually for free or sometimes at a below-market price. Frequently located in lower-income neighborhoods, soup kitchens are often staffed by volunteer organizations, such as church or community groups. Soup kitchens sometimes obtain food from a food bank for free or at a low price, because they are considered a charity, which makes it easier for them to feed the many people who require their services.

Souperism

Souperism

Souperism was a phenomenon of the Irish Great Famine. Protestant Bible societies set up schools in which starving children were fed, on the condition of receiving Protestant religious instruction at the same time. Its practitioners were reviled by the Catholic families who had to choose between Protestantism and starvation. People who converted for food were known as "soupers", "jumpers" and "cat breacs". In the words of their peers, they "took the soup". Although souperism did not occur frequently, the perception of it had a lasting effect on the popular memory of the Famine. It blemished the relief work by Protestants who gave aid without proselytising, and the rumour of souperism may have discouraged starving Catholics from attending soup kitchens for fear of betraying their faith.

Great Famine (Ireland)

Great Famine (Ireland)

The Great Famine, also known within Ireland as the Great Hunger or simply the Famine and outside Ireland as the Irish Potato Famine, was a period of starvation and disease in Ireland from 1845 to 1852 that constituted a historical social crisis which subsequently had a major impact on Irish society and history as a whole. With the most severely affected areas in the west and south of Ireland, where the Irish language was dominant, the period was contemporaneously known in Irish as an Drochshaol, literally translated as "the bad life". The worst year of the period was 1847, which became known as "Black '47". During the Great Hunger, roughly 1 million people died and more than 1 million fled the country, causing the country's population to fall by 20–25% between 1841 and 1871. Between 1845 and 1855, at least 2.1 million people left Ireland, primarily on packet ships but also on steamboats and barques—one of the greatest exoduses from a single island in history.

Protestantism

Protestantism

Protestantism is a branch of Christianity that follows the theological tenets of the Protestant Reformation, a movement that began seeking to reform the Catholic Church from within in the 16th century against errors, abuses, and discrepancies.

Tag soup

Tag soup

In web development, "tag soup" is a pejorative for syntactically or structurally incorrect HTML written for a web page. Because web browsers have historically treated structural or syntax errors in HTML leniently, there has been little pressure for web developers to follow published standards, and therefore there is a need for all browser implementations to provide mechanisms to cope with the appearance of "tag soup", accepting and correcting for invalid syntax and structure where possible.

HTML

HTML

The HyperText Markup Language or HTML is the standard markup language for documents designed to be displayed in a web browser. It is often assisted by technologies such as Cascading Style Sheets (CSS) and scripting languages such as JavaScript.

Filipino language

Filipino language

Filipino is a language under the Austronesian language family. It is the national language of the Philippines, and one of the two official languages of the country, with English. It is a standardized variety of Tagalog based on the native dialect, spoken and written, in Metro Manila, the National Capital Region, and in other urban centers of the archipelago. The 1987 Constitution mandates that Filipino be further enriched and developed by the other languages of the Philippines. Filipino is only used as a tertiary language in the Philippine public sphere.

Gallery

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Tom yum

Tom yum

Tom yum or tom yam is a type of hot and sour Thai soup, usually cooked with shrimp or prawn.

Pho

Pho

Phở or pho is a Vietnamese soup dish consisting of broth, rice noodles, herbs, and meat. Phở is a popular food in Vietnam where it is served in households, street-stalls, and restaurants country-wide. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. It is considered Vietnam's national dish.

Borscht

Borscht

Borscht or barszcz is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.

Okroshka

Okroshka

Okróshka is a cold soup of Russian origin and probably originated in the Volga region.

Garnish (food)

Garnish (food)

A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for "garnished."

Tortilla

Tortilla

A tortilla is a thin, circular unleavened flatbread from Mexico and Central America originally made from maize hominy meal, and now also from wheat flour.

Cream of asparagus soup

Cream of asparagus soup

Cream of asparagus soup is a soup prepared with asparagus, stock and milk or cream as primary ingredients.

Source: "Soup", Wikipedia, Wikimedia Foundation, (2023, March 3rd), https://en.wikipedia.org/wiki/Soup.

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See also
References
  1. ^ Goltz, Eileen (9 November 2008). "Soup vs. stew: Difference in details". The Journal Gazette (Fort Wayne, Indiana). Archived from the original on 11 August 2011. Retrieved 6 March 2010.
  2. ^ "5 Ways to Thicken Soup to Achieve the Perfect Consistency". Better Homes & Gardens. Retrieved 31 January 2023.
  3. ^ Wu, X.; Zhang, C.; Goldberg, P.; Cohen, D.; Pan, Y.; Arpin, T.; Bar-Yosef, O. (2012). "Early Pottery at 20,000 Years Ago in Xianrendong Cave, China". Science. 336 (6089): 1696–1700. Bibcode:2012Sci...336.1696W. doi:10.1126/science.1218643. PMID 22745428. S2CID 37666548.
  4. ^ https://paleoanthro.org/media/journal/content/PA20150054.pdf
  5. ^ Svoboda, Jiří A. (30 December 2007). "The Gravettian on the Middle Danube". PALEO. Revue d'archéologie préhistorique (19): 203–220. doi:10.4000/paleo.607. ISSN 1145-3370.
  6. ^ Nelson, Kit (1 June 2010). "Environment, cooking strategies and containers". Journal of Anthropological Archaeology. 29 (2): 238–247. doi:10.1016/j.jaa.2010.02.004. ISSN 0278-4165.
  7. ^ a b "Campbell's: Our Company, History". Campbellsoupcompany.com. 2005. Archived from the original on 6 March 2008. Retrieved 2 May 2013.
  8. ^ Peter Genovese (2006). New Jersey Curiosities: Quirky Characters, Roadside Oddities and Other Offbeat Stuff. Globe Pequot Press. p. 174. ISBN 978-0-7627-4112-0. Retrieved 26 January 2016.
  9. ^ "Soups: The Middle Ground". 24 January 1998. Archived from the original on 24 January 1998. Retrieved 31 January 2023.
  10. ^ Nissin (30 January 2023). "Nissin | About Us - Momofuku Ando's Dream". Nissin. Retrieved 31 January 2023.
  11. ^ Olney, The French Menu Cookbook 1970:22.
  12. ^ Korean Cold Beef Arrowroot Noodle Soup, Mool Naeng Myun (칡냉면) & A Surprise Pairing Archived 2 June 2013 at the Wayback Machine. Korean American Mommy (18 July 2010). Retrieved on 2 May 2013.
  13. ^ Barrell, Ryan (March 13, 2017). "13 Hangover Cures the World Swears By". Paste. Retrieved July 16, 2020.
  14. ^ Candelaria, Cordelia (2004). Encyclopedia of Latino Popular Culture. Encyclopedia of Latino Popular Culture. Greenwood Press. p. 291. ISBN 978-0-313-33210-4. Archived from the original on 19 August 2020. Retrieved 23 December 2016.
  15. ^ Fulton, M. (2009). Margaret Fulton's Encyclopedia of Food and Cookery. Hardie Grant Books. p. 17. ISBN 978-1-74273-231-2. Archived from the original on 18 August 2020. Retrieved 23 December 2016.
  16. ^ Frater, J. (2010). Listverse.com's Ultimate Book of Bizarre Lists. Ulysses Press. p. 140. ISBN 978-1-56975-885-4. Retrieved 23 December 2016.
  17. ^ Selasky, Susan (13 June 2012). "French onion soup warms from the inside". Albuquerque Journal. Archived from the original on 24 December 2016. Retrieved 23 December 2016.
  18. ^ Smith, A. (2013). The Oxford Encyclopedia of Food and Drink in America. The Oxford Encyclopedia of Food and Drink in America. OUP USA. p. 242. ISBN 978-0-19-973496-2. Archived from the original on 19 August 2020. Retrieved 23 December 2016.
  19. ^ Michigan Bean Soup recipe and history Archived 2 April 2009 at the Wayback Machine, the Honorable and Mrs. John D. Rockefeller IV, U.S. Senator.
  20. ^ Yarvin, B. (2012). The Ploughman's Lunch and the Miser's Feast. Harvard Common Press. p. 56. ISBN 978-1-55832-413-8. Archived from the original on 18 August 2020. Retrieved 23 December 2016.
  21. ^ APPLE, R. W. Jr. (28 May 2003). "A TASTE OF PHILADELPHIA; In Hoagieland, They Accept No Substitutes". The New York Times. Archived from the original on 11 December 2008. Retrieved 23 May 2010.
  22. ^ Sarianides, G. (2004). Nosthimia!: The Greek American Family Cookbook. New American Family Cookbooks. Capital Books, Incorporated. p. 42. ISBN 978-1-931868-73-0. Archived from the original on 20 August 2020. Retrieved 23 December 2016.
  23. ^ "In the soup". McGraw-Hill Dictionary of American Idioms and Phrasal Verbs. McGraw-Hill Companies, Inc. 2002.
  24. ^ "sabaw-moments-tumblr". InqPOP!. Archived from the original on 24 October 2021. Retrieved 24 October 2021.
Further reading
  • Fernandez-Armesto, Felipe. Near a Thousand Tables: A History of Food (2002). New York: Free Press ISBN 0-7432-2644-5
  • Larousse Gastronomique, Jennifer Harvey Lang, ed. American Edition (1988). New York: Crown Publishers ISBN 0-609-60971-8
  • Morton, Mark. Cupboard Love: A Dictionary of Culinary Curiosities (2004). Toronto: Insomniac Press ISBN 1-894663-66-7
  • Victoria R. Rumble (2009). Soup Through the Ages. McFarland. ISBN 9780786439614.

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