Soup all'Imperatrice
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Soup is a primarily
liquid A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a (nearly) constant volume independent of pressure. As such, it is one of the four fundamental states of matter (the others being solid, gas, a ...
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 inge ...
, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of
meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
or vegetables with
stock In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a company ...
, milk, or water. Hot soups are additionally characterized by
boiling Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. Th ...
solid
ingredient An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial product (business), products contain secret ingredie ...
s in liquids in a pot until the
flavor Flavor or flavour is either the sensory perception of taste or smell, or a flavoring in food that produces such perception. Flavor or flavour may also refer to: Science *Flavors (programming language), an early object-oriented extension to Lis ...
s are extracted, forming a broth. Soups are similar to
stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...
s, 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 French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...
classifications of clear soups are ''
bouillon Bouillon can refer to: Food * Bouillon (broth), a simple broth ** Court-bouillon, a quick broth * Bouillon (soup), a Haitian soup * Bouillon (restaurant), a traditional type of French restaurant **Bouillon Chartier, a bouillon restaurant foun ...
'' and '' consommé''. Thick soups are classified depending upon the type of thickening agent used: '' purées'' are vegetable soups thickened with
starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
; '' bisques'' are made from puréed
shellfish Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater envir ...
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 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 culture ...
, and
grain A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legum ...
s; many popular soups also include pumpkin, carrots, potatoes, pig's trotters and bird's nests. Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.


History

Evidence of the existence of soup can be found as far back as about 20,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of clay vessels). Animal hides and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were used. This method was also used to cook acorns and other plants. The word ''soup'' comes from
French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...
''soupe'' ("soup", "broth"), which comes through
Vulgar Latin Vulgar Latin, also known as Popular or Colloquial Latin, is the range of non-formal Register (sociolinguistics), registers of Latin spoken from the Crisis of the Roman Republic, Late Roman Republic onward. Through time, Vulgar Latin would evolve ...
''suppa'' ("bread soaked in broth") from a Germanic source, from which also comes the word " sop", a piece of
bread Bread is a staple food prepared from a dough of flour (usually wheat) 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 f ...
used to soak up soup or a thick
stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...
. The word ''
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 appearan ...
'' (meaning " omethingrestoring") 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 Fatigue describes a state of tiredness that does not resolve with rest or sleep. In general usage, fatigue is synonymous with extreme tiredness or exhaustion that normally follows prolonged physical or mental activity. When it does not resolve ...
. 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 Colonial or The Colonial may refer to: * Colonial, of, relating to, or characteristic of a colony or colony (biology) Architecture * American colonial architecture * French Colonial * Spanish Colonial architecture Automobiles * Colonial (1920 a ...
cookbook A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first cour ...
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 German(s) may refer to: * Germany (of or related to) **Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law **Ger ...
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 A pamphlet is an unbound book (that is, without a hard cover or binding). Pamphlets may consist of a single sheet of paper that is printed on both sides and folded in half, in thirds, or in fourths, called a ''leaflet'' or it may consist of a ...
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 In polymer chemistry and materials science, resin is a solid or highly viscous substance of plant or synthetic origin that is typically convertible into polymers. Resins are usually mixtures of organic compounds. This article focuses on natu ...
syrup was left that could be dried and stored for months at a time.


Commercial products

Commercial soup became popular with the invention of
canning Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although u ...
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 John Thompson Dorrance (November 11, 1873 – September 21, 1930) 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. Early life Born in Bristol, Pen ...
, a chemist with the
Campbell Soup Company Campbell Soup Company, trade name, 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 gro ...
) 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 . 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 Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric ...
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. Today, Campbell's Tomato (introduced in 1897), Cream of Mushroom, and
Chicken Noodle Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, ...
(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. Other popular brands of soup include
Progresso bread_crumbs.html" ;"title="brand bread crumbs">brand bread crumbs. --> Progresso, a brand of General Mills, is an American food company that produces canned soups, canned beans, broths, Chili con carne, chili, and other food products. History ...
.


Dried

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 Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash frying cooked noodles, and this is ...
soups include ramen and seasonings, and are marketed as a convenient and inexpensive instant meal, requiring only hot water for preparation. 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 Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
flavors.


Types

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".


Dessert

* '' Chè'', a Vietnamese cold dessert soup containing sugar and coconut milk, with many different varieties of other ingredients including taro, cassava,
adzuki bean ''Vigna angularis'', also known as the adzuki bean , azuki bean, aduki bean, red bean, or red mung bean, is an Annual plant, annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar ...
,
mung bean The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract G ...
, jackfruit, and
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 onl ...
. * ''
Ginataan ''Ginataan'' (pronounced: ), alternatively spelled ''guinataan'', is a Filipino term which refers to food cooked with ''gatâ'' (coconut milk). Literally translated, ''ginataan'' means "done with coconut milk". Due to the general nature of the t ...
'', Filipino soup made from
coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...
milk, fruits and tapioca pearls, served hot or cold * '' Shiruko'', a Japanese
azuki bean ''Vigna angularis'', also known as the adzuki bean , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia ...
soup * '' Tong sui'', a collective term for Chinese sweet soups * ''Sawine'', a soup made with milk, spices, parched
vermicelli Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used to ...
, almonds and dried fruits, served during the Muslim festival of
Eid ul-Fitr , nickname = Festival of Breaking the Fast, Lesser Eid, Sweet Eid, Sugar Feast , observedby = Muslims , type = Islamic , longtype = Islamic , significance = Commemoration to mark the end of fasting in Ramadan , dat ...
in Trinidad and Tobago * Chinese dessert soups include '' douhua'' and black sesame soup


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

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 Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and ...
tray. An example of a savory chilled soup is '' gazpacho'', a chilled vegetable-based soup originating from Spain. 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 Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
thickened soups.


Traditional regional varieties

* ''
Aguadito ''Aguadito de pollo'', also referred to as 'Aguadito', is a traditional chicken soup in Peruvian cuisine consisting of chicken, cilantro and vegetables. The dish is prepared using large chunks of chicken and additional ingredients like chicken heart ...
'' 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. * ''
Asopao Asopao is a family of stews that can be made with chicken, pork, beef, shrimp seafood, vegetables, or any combination of the above. Asopao is Puerto Rico's national soup and one of the most important gastronomic recipes in Puerto Rico. Dominica ...
'' is a rice soup very popular in Puerto Rico. When prepared with chicken, it is referred to as ''asopao de pollo''. * '' Ajiaco'' is a chicken soup from
Colombia Colombia (, ; ), officially the Republic of Colombia, is a country in South America with insular regions in North America—near Nicaragua's Caribbean coast—as well as in the Pacific Ocean. The Colombian mainland is bordered by the Car ...
. * '' Avgolemono'' is a Greek chicken soup with lemon and egg. It is also prepared as a sauce. * '' 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. * 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 Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a ...
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 Corfu (, ) or Kerkyra ( el, Κέρκυρα, Kérkyra, , ; ; la, Corcyra.) is a Greek island in the Ionian Sea, of the Ionian Islands, and, including its small satellite islands, forms the margin of the northwestern frontier of Greece. The isl ...
, Greece. * ''
Bún bò Huế ''Bún bò Huế'' (pronounced ) or ''bún bò'' () is a popular Vietnamese rice noodle (''bún'') dish with sliced beef (''bò''), chả lụa, and sometimes pork knuckles. The dish originates from Huế, a city in central Vietnam associated wi ...
'' is a spicy
lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...
-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 Kale (), or leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head ...
soup * '' Callaloo'' is a thick, creamy soup made with okra, spinach and, often,
crab Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) ( el, βραχύς , translit=brachys = short, / = tail), usually hidden entirely under the thorax. They live in all the ...
meat from Trinidad and Tobago * ''
Canh chua ''Canh chua'' (, ''sour soup'')The term ''canh'' refers to a clear broth with vegetables and often meat, and ''chua'' means "sour". or ''cá nấu'' ("cooked fish") is a Vietnamese sour soup indigenous to the Mekong Delta region of Southern Vie ...
'' – ( 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 Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of p ...
is
leek The leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Alli ...
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 Egg drop soup ( zh , t= , p=Dànhuātāng , lit=egg flower soup ) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu are commonly added to the soup. The 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 Ezogelin soup or Ezo gelin soup ( tr, Ezogelin çorbası, "the soup of Ezo the bride") is a common soup in Turkish cuisine. The main ingredients are bulgur and red lentils. The origin of the soup is attributed to Ezo the bride from Gaziantep. ...
'' is a traditional
Turkish Turkish may refer to: *a Turkic language spoken by the Turks * of or about Turkey ** Turkish language *** Turkish alphabet ** Turkish people, a Turkic ethnic group and nation *** Turkish citizen, a citizen of Turkey *** Turkish communities and mi ...
variety of
lentil soup Lentil soup is a soup with lentils as its main ingredient; it may be vegetarian or include meat, and may use brown, red, yellow, green or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a ...
, also very common in Turkey. * ''
Faki soupa Lentil soup is a soup with lentils as its main ingredient; it may be vegetarian or include meat, and may use brown, red, yellow, green or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a ...
'' is a Greek lentil soup, with
carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...
s,
olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...
, herbs and possibly tomato sauce or vinegar. * '' Fanesca'' is a traditional
cod Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call ...
soup from Ecuador. * '' Fasolada'' is a traditional Greek
bean A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...
soup. * French onion soup is a clear soup made with beef broth and sautéed (caramelized) onions. * '' Garbure'' is a traditional dish in
Gascony Gascony (; french: Gascogne ; oc, Gasconha ; eu, Gaskoinia) was a province of the southwestern Kingdom of France that succeeded the Duchy of Gascony (602–1453). From the 17th century until the French Revolution (1789–1799), it was part o ...
(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 Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder an ...
and onion. * Gumbo is a traditional Creole soup from the Southern United States. It is thickened with okra pods, roux and sometimes filé powder. * ''Halászlé'' (
fisherman's soup Fisherman's soup or halászlé () is a hot, spicy paprika-based fish soup. A folk item of Hungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hot paprika and carp or mixed river fish. It is native to the Pannon ...
), a very hot and spicy Hungarian river fish soup, is made with hot paprika. * ' is a traditional Icelandic meat soup made with lamb and vegetables. * '' Kharcho'' is a
Georgian Georgian may refer to: Common meanings * Anything related to, or originating from Georgia (country) ** Georgians, an indigenous Caucasian ethnic group ** Georgian language, a Kartvelian language spoken by Georgians **Georgian scripts, three scrip ...
soup of lamb, rice, vegetables and a highly spiced bouillon. * ''
Kulajda Kulajda is a Czech cuisine soup. An "updated" version is made with sour cream, potatoes, dill and quail egg. Mushrooms are also an important ingredient of the soup. In some regions another sour mushroom based Czech soup ''kyselo'' is mistaken nam ...
'' is a Czech sour cream soup. * '' Kuyteav'' is a
Cambodian Cambodian usually refers to: * Something of, from, or related to the country of Cambodia ** Cambodian people (or Khmer people) ** Cambodian language (or Khmer language) ** For citizens and nationals of Cambodia, see Demographics of Cambodia ** Fo ...
rice noodle soup with pork
stock In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a company ...
and various toppings. * ''
Kyselo In West Slavic countries, as well as in Belarus, fermented cereals, such as rye, wheat, or oatmeal, are used to make soups. In Poland and parts of Belarus, rye is traditional for making żur; a variant made with wheat flour instead of rye is know ...
'' is a traditional
Bohemia Bohemia ( ; cs, Čechy ; ; hsb, Čěska; szl, Czechy) is the westernmost and largest historical region of the Czech Republic. Bohemia can also refer to a wider area consisting of the historical Lands of the Bohemian Crown ruled by the Bohem ...
n ( Krkonoše region) sour soup made from
sourdough Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbio ...
, mushrooms,
cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a
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 Lentil soup is a soup with lentils as its main ingredient; it may be vegetarian or include meat, and may use brown, red, yellow, green or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a ...
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 Blue crab may refer to: * Blue Crab 11, an American sailboat design * ''Callinectes sapidus'' – Chesapeake or Atlantic blue crab of the West Atlantic, introduced elsewhere * ''Cardisoma guanhumi'' – blue land crab of the West Atlantic * '' Disc ...
meat, and Old Bay Seasoning in a tomato base, from Maryland. * ''Menudo'' is a traditional
Mexican Mexican may refer to: Mexico and its culture *Being related to, from, or connected to the country of Mexico, in North America ** People *** Mexicans, inhabitants of the country Mexico and their descendants *** Mexica, ancient indigenous people ...
soup, is with tripe (usually beef) and
hominy Hominy (Spanish: maíz molido; literally meaning "milled corn") is a food produced from dried maize (corn) kernels that have been treated with an alkali, in a process called nixtamalization ( is the Nahuatl word for "hominy"). "Lye hominy" is a ...
. * Michigan
bean soup This is a list of notable bean soups, characterized by soups that use beans as a primary ingredient. Bean soups * 15 Bean Soup – a packaged dry bean soup mix produced by the N.K. Hurst Co. in the United States * Amish preaching soup – in A ...
has been a staple for over a hundred years in the U.S. Senate dining room in the form of
Senate bean soup United States Senate Bean Soup or simply Senate bean soup is a soup made with navy beans, ham hocks, and onion. It is served in the dining room of the United States Senate every day, in a tradition that dates back to the early 20th century. The ...
. * Minestrone is an Italian vegetable soup. * Miso soup is made from
fish broth Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for ...
and fermented soy in Japan. * Mulligatawny is an Anglo-Indian curried soup. * ''Nässelsoppa'' (
nettle soup Nettle soup is a traditional soup prepared from stinging nettles. Nettle soup is eaten mainly during spring and early summer, when young nettle buds are collected. Today, nettle soup is mostly eaten in Scandinavia, Iran, Ireland, and Eastern Eur ...
) 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 Groundnut may refer to: * Seeds that ripen underground, of the following plants, all in the Faboideae subfamily of the legumes: ** '' Best Basketball Player'', Obinna Udunni ** '' Arachis villosulicarpa'', a perennial peanut species ** ''Vigna sub ...
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. * ''Patsás'' is made with tripe in Greece. It is also cooked in Turkey and the
Balkan Peninsula The Balkans ( ), also known as the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throughout the who ...
. * "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. * '' Phở'' is Vietnamese beef or chicken soup with scallions, welsh onion, charred
ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...
, wild coriander ('' Eryngium foetidum''), basil,
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...
,
star anise ''Illicium verum'' is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resembl ...
,
clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, ...
and black cardamom. * ''
Psarosoupa Psarosoupa ( el, ψαρόσουπα) is the Greek word for a fish soup, traditional to Greek cuisine. There are several variations on the soup. All include fish and vegetables. The types of fish used vary: carp, cod, hake, mackerel, salmon, skat ...
'' 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 The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high ...
'' is a Greek chickpea soup. * '' 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 Sorrel soup is made from water or broth, sorrel leaves, and salt.Екатерина Авдеева. Ручная книга русской опытной хозяйки. СПб, 1842 Елена Молоховец. ''Подарок молодым ...
in Polish, Russian and
Yiddish Yiddish (, or , ''yidish'' or ''idish'', , ; , ''Yidish-Taytsh'', ) is a West Germanic language historically spoken by Ashkenazi Jews. It originated during the 9th century in Central Europe, providing the nascent Ashkenazi community with a ver ...
cuisines, is sour from the sorrel. * ''
Shchi Shchi ( rus, щи, p=ɕːi, a=Ru-щи.ogg) is a Russian-style cabbage soup. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi (russian: зел ...
'' is a Russian soup with cabbage as the primary ingredient. * She-crab soup is from
Charleston, South Carolina Charleston is the largest city in the U.S. state of South Carolina, the county seat of Charleston County, and the principal city in the Charleston–North Charleston metropolitan area. The city lies just south of the geographical midpoint o ...
, 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 Svartsoppa ("Black soup") is a soup consumed traditionally and mostly in the province of Skåne in southern Sweden. The main ingredient is goose blood (or sometimes pig blood). It is often eaten before the goose dish at the '' Mårtens gås'' or ...
'' is a traditional Swedish soup, whose main ingredient is goose and, sometimes, pig's blood, and is made in
Skåne Scania, also known by its native name of Skåne (, ), is the southernmost of the historical provinces (''landskap'') of Sweden. Located in the south tip of the geographical region of Götaland, the province is roughly conterminous with Skåne C ...
, 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 Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas ...
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
cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.
s. * '' 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 Tarhana is a dried food ingredient, based on a fermented mixture of grain and yoghurt or fermented milk, found in the cuisines of Central Asia, Southeast Europe and the Middle East. Dry tarhana has a texture of coarse, uneven crumbs, and it i ...
'' soup is from Persian cuisine, and is made with fermented grains and yogurt. * ''
Trahanas Tarhana is a dried food ingredient, based on a Fermentation (food), fermented mixture of grain and yoghurt or fermented milk, found in the cuisines of Central Asia, Southeast Europe and the Middle East. Dry tarhana has a texture of coarse, uneve ...
'' is a variation of the above soup using chicken and
Halloumi cheese Halloumi or haloumi (, el, χαλούμι, haloúmi; tr, hellim}) is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point ...
* ''
Ukha Ukha ( rus, уха) is a clear Russian soup, made from various types of fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous a ...
'' 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 Waterzooi is a stew dish from Belgium and originating in Flanders. The second part of the name derives from the Middle Dutch terms ''sode'', ''zo(o)de ''and ''soot'', words referring to the act of boiling or the ingredients being boiled.''van Da ...
'' is a Belgian fish soup. * '' Yukgaejang is a Korean spicy beef soup, also includes vegetables. * ''Żurek'' is a Polish
sour rye soup In West Slavic countries, as well as in Belarus, fermented cereals, such as rye, wheat, or oatmeal, are used to make soups. In Poland and parts of Belarus, rye is traditional for making żur; a variant made with wheat flour instead of rye is know ...
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.


As a figure of speech

In the English language, the word ''soup'' has developed several uses in phrase. *
Alphabet soup Alphabet soup may refer to: *A common dish made from alphabet pasta *Alphabet soup (linguistics), a metaphor for an abundance of abbreviations or acronyms * Alphabet Soup (ultimate frisbee), a mixed European ultimate frisbee team *Alphabet Soup (ho ...
, 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 *
Pea soup fog Pea soup fog (also known as a pea souper, black fog or killer 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 ...
, 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 soup kitchen, food kitchen, or meal center, is a place where food is offered to the Hunger, hungry usually for free or sometimes at a below-market price (such as via coin donations upon visiting). Frequently located in lower-income neighborhoo ...
, a place that serves prepared food of any kind to the homeless or needy * ''
Stone soup Stone Soup is a European folk story in which hungry strangers convince the people of a town to each share a small amount of their food in order to make a meal that everyone enjoys, and exists as a moral regarding the value of sharing. In varyin ...
'', 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 at the behest of these organizations' offers of 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''.


Gallery

Image:Tom Yum Soup.JPG, Tom yum File:Saigon_style_chicken_phở.jpg, Chicken phở File:Seafood chowder.jpg, Seafood chowder File:Borscht with bread.jpg, Borscht File:Vegetable beef barley soup.jpg, Vegetable beef barley soup File:Chicken Noodle Soup.jpg, Chicken pasta soup File:Tomato soup and grilled cheese.JPG, Chunky tomato soup File:Pea-soup-with-tortilla.jpg, A thick pea soup garnished with a tortilla accent File:Crème d'asperge à la truffe.jpg, Cream of asparagus soup File:Reindeer cheese soup.jpg, Cheese soup File:Algerian_Food_(12).jpg, Algerian soup


See also

* Instant soup * List of foods * List of soups **
List of bean soups This is a list of notable bean soups, characterized by soups that use beans as a primary ingredient. Bean soups * 15 Bean Soup – a packaged dry bean soup mix produced by the N.K. Hurst Co. in the United States * Amish preaching soup – in ...
** List of cold soups **
List of fish and seafood soups This is a list of soups made with fish or seafood. Seafood soups * Bisque, usually lobster bisque * Bouillabaisse — a Provencal dish, especially in the port of Marseilles * Buridda * Caldillo de congrio * Caldillo de perro * Canton ...
*
Soup and sandwich The soup and sandwich combination meal consists of a soup accompanied by a sandwich. It has been a popular meal in the United States since the 1920s. Some U.S. restaurant chains specialize in the meal, and it has been mass-produced as a prepared ...
*
Three grand soups The three grand soups of the world ( ''sekai sandai sūpu'') is a common term in Japan referring to three types of soup thought to be the best in the world. The origin of this term is unknown, though it was already in use by the 1980s. Notwithstand ...


References


Further reading

* Fernandez-Armesto, Felipe. ''Near a Thousand Tables: A History of Food'' (2002). New York: Free Press * ''Larousse Gastronomique'', Jennifer Harvey Lang, ed. American Edition (1988). New York: Crown Publishers * Morton, Mark. ''Cupboard Love: A Dictionary of Culinary Curiosities'' (2004). Toronto: Insomniac Press * {{Authority control World cuisine Ancient dishes Types of food