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This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock.
Tourin – a type of French garlic soup Velouté - a soup or sauce made of chicken, veal, or fish stock and cream and thickened with butter and flour Vichyssoise – its origins are a subject of debate among culinary historians; Julia Child calls it "an American invention", [ 3 ] whereas others observe that "the origin of the soup is ...
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Photo: Liz Andrew/Styling: Erin McDowell. Time Commitment: 1 hour and 45 minutes. Why We Love It: vegetarian, kid-friendly, crowd-pleaser Another classic comfort food, tomato soup predates the ...
What Kind of Cabbage To Use in Soup. The traditional green cabbage we are all so familiar with is the perfect addition to soups because it can cook down but still retain its shape and flavor. Most ...
Steak Au Poivre Soup. Steak au poivre is a French classic, typically made with filet mignon or sirloin steak covered in a creamy, peppery sauce. The sauce is downright drinkable and was made to be ...
A bowl of okroshka soup. This is a list of notable cold soups. Soups have been made since ancient times. In warm climates, or in summer, many cultures make traditional cold soups. These soups tend to be lighter than winter soups and typically contain less fat and meat per serving. Some are purely vegetable based but many use light meat or fish ...
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 or simmering solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.