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Cream Soups
A cream soup is a soup prepared using cream, light cream, half and half or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been puréed. A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base. Sometimes, leftover vegetables and meats are used in cream soups. List of cream soups A multitude of notable cream soups exist, including, but not limited to the following listed below. Additional cream soups include cream of cauliflower, cream of fennel, cream of potato, cream of corn, cream of walnut, cream of roasted pumpkin, cream of celery and cream-of-anything soup. Gallery Crema de almejas.JPG, Cream of clams soup Cream of Corn Soup.JPG, Cream of corn soup Crema ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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. 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 egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manioc
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), 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 (and roasting both in the case of farinha and garri). Cassava is the third-largest so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asparagus
Asparagus, or garden asparagus, folk name sparrow grass, scientific name ''Asparagus officinalis'', is a perennial flowering plant species in the genus ''Asparagus''. Its young shoots are used as a spring vegetable. It was once classified in the lily family, like the related ''Allium'' species, onions and garlic. However, genetic research places lilies, ''Allium'', and asparagus in three separate families—the Liliaceae, Amaryllidaceae, and Asparagaceae, respectively— the Amaryllidaceae and Asparagaceae are grouped together in the order Asparagales. Sources differ as to the native range of ''Asparagus officinalis'', but generally include most of Europe and western temperate Asia. It is widely cultivated as a vegetable crop. Description Asparagus is a herbaceous, perennial plant growing to tall, with stout stems with much-branched, feathery foliage. The 'leaves' are in fact needle-like cladodes ( modified stems) in the axils of scale leaves; they are long and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Of Asparagus Soup
Cream of asparagus soup is a soup prepared with asparagus, stock and milk or cream as primary ingredients. Ingredient variations exist. Cream of asparagus soup may be served hot or cold, and the soup may be finished with various garnishes such as chives, crème fraîche and sour cream. Ingredients and preparation methods Asparagus, a light chicken or vegetable stock and milk or cream are primary ingredients. The cooked asparagus may be puréed or pulped in its preparation, and some preparations may combine both puréed and solid forms of asparagus, such as cooked asparagus tips. Puréed versions may be strained through a sieve to remove stray stringy asparagus matter. The use of thick pieces of asparagus can enhance the flavor of puréed versions of cream of asparagus soup, as can the use of fresh asparagus while it is in season (during spring). It may be thickened using a roux, and some versions may omit milk and use extra stock, along with additional roux to thicken the s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème D'asperge à La Truffe
{{disambiguation ...
Crème (or creme) is a French word for 'cream', used in culinary terminology for various preparations: * Cream, a high-fat dairy product made from milk * Custard, a cooked, usually sweet mixture of dairy and eggs * Crème liqueur, a sweet liqueur * Cream soups (french: potages crèmes), such as crème Ninon See also * * Cream (other) Cream is a dairy product. Cream may also refer to: Art, entertainment, and media Music *Cream (band), 1960s British rock supergroup *Cream (Japanese group), Japanese hip hop group *Cream (rapper) (born 1990), South Korean musician *The Cream ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Chowder
Corn chowder is a chowder soup prepared using corn as a primary ingredient. Basic corn chowder is commonly made of corn, onion, celery, milk or cream, and butter. Additional ingredients sometimes used include potatoes or squash, salt pork, fish, seafood and chicken. In the United States, recipes for corn chowder date to at least as early as 1884. Corn chowder is mass-produced as a canned food in the U.S. Overview Corn chowder is a thick cream-based soup or chowder. It is similar to New England clam chowder, with corn used in place of or substituted for clams in the recipe. Basic ingredients in corn chowder include corn, chopped onion and celery, milk or cream, butter, flour, salt and pepper. Fresh shucked corn with the corn kernels sliced off, canned corn and frozen corn can be used to prepare the dish. In addition to corn, it often contains potatoes, and additional vegetables can also be used. The potatoes can aid in thickening the soup. Chicken stock can also be used as an ingr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp And Corn Chowder
Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are referred to as "shrimp". More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, ''shrimp'' may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers ( antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.Rudloe & Rudloe (2009), p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clam
Clam is a common name for several kinds of bivalve molluscs. The word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. They live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in North America. Clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). In culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. Many edible clams such as palourde clams are ovoid or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clam Chowder
Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. Other vegetables are not typically used. It is believed that clams were used in chowder because of the relative ease of harvesting them. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers. The dish originated in the Northeastern United States, but is now commonly served in restaurants throughout the country. Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both. Canned clam chowder, both national brands and regional specialty brands may be purchased at food stores. History Early documentation of "clam chowder" as we know it today did not contain milk and was thickened during cooki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clam Chowder With Whole Clams
Clam is a common name for several kinds of bivalve molluscs. The word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. They live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in North America. Clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). In culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. Many edible clams such as palourde clams are ovoid or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chowder
Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish, corn and clam chowder are popular in North America, especially New England and Atlantic Canada. Etymology The origin of the term ''chowder'' is obscure. One possible source is the French word ''chaudron'', the French word for cauldron, the type of cooking or heating stove on which the first chowders were probably cooked. ''Chodier'' was also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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