List of soups

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A list of different types of soup/stew.

Contents [hide]
1 Broths (stocks, bouillons)
1.1 Consommés
1.2 Noodle Soups
1.3 Pottages
1.4 Other Broths
2 Chowders
3 Clear
4 Cream
5 Bisques
6 Pureed
6.1 Coulis
7 Stews
8 Miso
9 Cold (chilled)
10 Dessert Soups
11 Not Organized Yet
12 See also

[edit]
Broths (stocks, bouillons)
Strained liquid from cooking things in water

[edit]
Consommés
Clarified meat or fish broth

Stock
Rosol
[edit]
Noodle Soups
Ramen, Japanese fresh or dried noodles in broth
Saimin, Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with
Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences
Pho, Vietnamese staple noodle soup
[edit]
Pottages
Broths heavy with chicken, noodles, or vegetables
Gumbo
Mulligatawny
[edit]
Other Broths
Scotch Broth: mutton, barley and various vegetables
Chicken noodle soup: Broth with pieces of chicken and noodles
[edit]
Chowders
Thick soups usually containing seafood and potatoes, milk and cream

Clam chowder
Corn chowder
[edit]
Clear
Stock
[edit]
Cream
Thickened with a white sauce. Although they can be consumed on their own, they often
come in condensed form and can be used to create a variety of meat and pasta dishes.

Cream of tomato soup

Cream of mushroom soup
Cream of broccoli soup
Cream of celery soup
Cream of chicken soup
Cream of potato soup
[edit]
Bisques
Heavy cream soups, with shellfish or puree of vegetables, fruits, or fish.

Lobster bisque
Tomato bisque
[edit]
Pureed
[edit]
Coulis
Originally meat juices, now thick purees

[edit]
Stews
Large chunks of meat or vegetables left in the liquid

Kimchi jjigae - (Korean) kimchi stew

Fish soup - (Hungarian halászlé)
Mulligan Stew - made with whatever is on-hand
[edit]
Miso
Miso soup (Japanese) fish stock soup, with seasonal vegetables

[edit]
Cold (chilled)
Some soups are served only cold, and other soups can optionally be served cold

Vichyssoise - (French) creamy potato and leek soup, served with chives
Gazpacho - (Spanish) pureed tomato and vegetable soup
[edit]
Dessert Soups
Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served
cold.
[edit]
Not Organized Yet
Avgolemono - (Greek) soup made of lemon juice, rice, and egg yolk
Beer Soup - (European) medieval breakfast soup poured over bread
Biersuppe - (German) beer soup
Borscht - (Slavic) beet soup
Bouillabaisse -
Cioppino - (Italian) fish stew with tomatoes and a variety of fish and shellfish
Pepper pot -
Pozole - (Mexican) thick, hearty soup made of pork or chicken meat and broth, hominy,
onion, garlic, dried chiles and cilantro
Menudo (Mexican) tripe, calf's feet, chiles, hominy and seasonings
Minestrone - (Italian) vegetable soup
Cazuela - (Southamerican) and (Spanish) soup, composed of a clear broth, rice, potato,
squash or pumpkin, corn and chicken or beef.

Soup
From Wikipedia, the free encyclopedia
Jump to: navigation, search
For other uses, see Soup (disambiguation).

This article is part

of the Cuisine series
Preparation techniques and cooking items
Techniques - Utensils
Weights and measures

Ingredients and types of food

Spices and Herbs
Sauces - Soups - Desserts
Cheese - Pasta - Bread
Other ingredients
Regional cuisines
Asia - Europe - Caribbean
South Asian - Latin America
Mideast - North America - Africa

Other cuisines...

See also:
Famous chefs
Kitchens - Meals
Wikibooks: Cookbook

edit this box

Soup is a savoury liquid food that is made by combining ingredients, such as meat,
vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth.
Boiling was not a common cooking technique until the invention of waterproof
containers about 5,000 years ago, so soups presumably were little-known before that
time.

Over the centuries, the terms gruel and potage have become separated from broth and
stock (and their refinement, consommé). The language may have shifted over time, but
the modern definitions of soup and stew were established in the 18th century: soups
usually are more liquid; stews are thicker, containing more solid ingredients. Stews are
cooked in covered containers for longer periods of time, at a gentle boil with less water
and at a lower heat.

Traditionally, 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 thickened with
cream; cream soups are thickened with béchamel sauce; and veloutés are thickened with
eggs, butter and cream. Other ingredients commonly used to thicken soups and broths
include rice, flour, and grain.

Contents [hide]
1 Early history
2 Commercial soup
2.1 Dessert soups
2.2 Fruit soups
2.3 Asian soups
2.4 Traditional regional soups
3 Soup as a figure of speech
4 Soup in popular culture
5 Soup in other languages
6 See also
7 Literary references
8 External links

[edit]
Early history
The word soup originates from the Teutonic word suppa, which refers to a Medieval dish
consisting of a thick stew poured on slices of bread, called sop, used to soak up the liquid.
Often described as potages, French onion soup is an example of a modern soup that
retains this bread sop.

Thin soups became popular in Europe during the 17th century, when the spoon was
invented. The spoon was designed to accommodate the new fashion of wearing large,
stiff ruffles around the neck.

The word restaurant was first used in France in the 16th century, to describe a highly
concentrated, inexpensive soup, sold by street vendors called restaurer, that was
advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened
a shop specializing in restaurers. This prompted the use of the modern word restaurant to
describe the shops.

In America, the first colonial cookbook was published by William Parks in Williamsburg,
Virginia in 1742, based on Eliza Smith's 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 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. The Japanese
miso is an example of a concentrated soup paste.
Today, according to the Campbell Soup Company, chicken noodle soup is one of the most
popular soups in America. It is considered by many an effective remedy for the common
cold, and is sometimes referred to as "Jewish penicillin" (a reference to the stereotypical
fondness of American Jews for chicken soup).

[edit]
Commercial soup
Commercial soup became popular with the invention of canning in the 19th century.

Vegetable beef barley soup[edit]

Dessert soups
Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served
cold.
Oshiruko, a Japanese azuki bean soup
Cool Strawberry Soup, a cool creamy mix of strawberries & cream
[edit]
Fruit soups
Fruit soups are served hot or cold depending on the recipe. Many recipes are for cold
soups served when fruit was in season during hot weather. Some like Norwegian
'fruktsuppe' may be served hot and rely on dried fruit such as raisins and prunes and so
could be made in any season. Fruit soups may include milk, sweet or savoury dumplings,
spices, or alcoholic beverages like brandy or champagne.

Cold fruit soups are most common in Scandinavian, Baltic and Eastern European cuisines
while hot fruit soups with meat appear in Middle Eastern, Central Asian and Chinese
cuisines. Fruit soups are uncommon or absent in the cuisines of the Americas, Africa and
Western Europe. They are also not seen in Japan, Southeast Asia or Oceania.

Winter melon soup is a Chinese dish that is not particularly sweet, as this melon is low in
natural sugars.
Sour soup (fish soup) is a Vietnamese dish made with rice, fish, various vegetables, and
in some cases pineapple.
[edit]
Asian soups
A feature of East Asian soups not normally found in Western cuisine is the use of tofu in
soups. Many East Asian soups are actually broths or clear soups. More specifically, it was
for "medical" purpose

Egg drop soup is a light Chinese soup.

Ginseng soup is very popular in China and Korea; Ginseng-stuffed chicken in broth is
considered as a Korean national dish.
Hot pot is a communal soup of meat, seafood, and vegetables dipped and cooked in hot
broth on the tabletop.
Miso soup is a light broth containing miso. It is usually served at breakfast in Japan and
sometimes includes tofu, mushrooms, seaweed, or green onions.
Shark's fin soup is a Chinese soup made with shark's fin that is often served in banquets.
The Asian soup noodle is a large portion of long noodles served in a bowl of broth.
Compare to the western noodle soup, which is more of a soup with small noodle pieces.
The former dish is dominated by the carbohydrate while the latter dish is dominated by
the soup liquid.

Phở is a Vietnamese staple noodle soup

Ramen is a Japanese noodle soup that comes in several varieties
Saimin is Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with
Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences
Thukpa is Tibetan noodle soup, that is more or less the staple (along with Butter Tea and
Tsampa)
Udon soup has thick, soft noodles in a light broth. There are many varieties with different
noodles and toppings.
[edit]
Traditional regional soups

Romanian potato soupAvgolemono - A Greek chicken soup with lemon and egg
Borscht - A beet soup from Eastern Europe
Bouillabaisse - A fish soup from Marseille (Southern France)
Caldo verde - A Portuguese minced cabbage soup
Callaloo - A thick, creamy soup made with okra and, often, crab meat from Trinidad and
Tobago
Clam chowder - A milk-based soup with clams, potatoes, and onions from New England,
USA
Cock-a-leekie - Leek and potato soup made with chicken stock, in Scotland
La Sopa de Pene - Colloquially referred to as "cock soup", the soup is primarily made by
boiling a bull's penis. Usually seasoned with white pepper and traditionally topped with
soft cheeses. Eaten in Ecuador during summer and early autumn. The soup is usually
eaten for boys who are going through a coming of age ceremony.
Maryland Crab Soup - A soup made of vegetables, blue crab, and Old Bay Seasoning.
From Maryland, USA.
Fanesca - A traditional cod soup from Ecuador
Gazpacho - A cold vegetable soup from Spain
Goulash- A hungarian soup of beef, paprika and onion.
Lentil soup -
Menudo - A traditional Mexican soup with tripe and hominy.
Minestrone - An Italian vegetable soup
Mulligatawny Soup - An Anglo-Indian curried soup
Scotch Broth
Snert - A thick pea soup, eaten in the Netherlands as a winter dish
Solyanka - A cabbage soup from Russia
Tarator - A Bulgarian cold soup made from yogurt and cucumbers
Vichyssoise - A French cold purée soup with potatoes, leeks, and cream.
Waterzooi - A Belgian fish soup
[edit]
Soup as a figure of speech
In the English language, the word "soup" has developed several phrasal uses.

Alphabet soup is a term often used to describe a large amount of acronyms used by an
administration, and has its roots in a common tomato-based soup containing pasta shaped
in the letters of the alphabet.
Primordial soup is a term used to describe the organic mixture leading to the development
of life.
A soup kitchen is a place that serves prepared food of any kind to the homeless.
Pea soup describes a thick or dense fog.
"Stone soup" is a popular children's fable.
[edit]
Soup in popular culture
Andy Warhol is well known for his signature cans of Campbell Soup.
The Soup Nazi was a memorable character and episode in the popular comedy television
series Seinfeld.
The Soup Dragon was a character in the UK children's television series The Clangers,
after whom the rock group The Soup Dragons was named.
The main characters of the BBC's The Mighty Boosh have a very healthy interest in soup.
Especially Miso, the Oriental Prince in the Land of Soup.
The Dead Kennedys have a song called "Soup is Good Food."

Tureen
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Jump to: navigation, search

A Sevres tureen, made in 1782, owned by John and Abigail Adams.A tureen
is a broad, deep, usually covered dish used for serving foods such as soups
or stews. The tureen's history may be traced to the use of the communal
bowl. The tureen as a piece of art and a practical vessel may have become
fashionable in the 17th and 18th centuries in France. Tureens of that period
were highly ornate. Tureens are most practical for serving about six people.
Potato soup.

Romanian potato soup

Vegetable beef barley soup