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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.
List of Italian soups. Acquacotta. Buridda of cuttlefish and peas, a typical Ligurian dish. Minestrone. Pappa al pomodoro. This is a list of notable Italian soups. Soups are sometimes served as the primo (first course) in Italian cuisine. In some regions of Italy, such as Veneto, soup is eaten more than pasta.
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 ...
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai ( 一汁三菜 , "one soup, three sides" ) refers to the makeup of a typical meal served, but has roots in classic kaiseki , honzen , and yūsoku [ ja ] cuisine.
Lettuce soup – Soup made with lettuce. Minestrone – a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. Nettle soup – Soup dish made with stinging nettles. Okra soup – Soup prepared with okra.
Shark fin soup [5] Silkie soup – Also known as Black chicken soup. Stewed chicken soup. Tian mo. Tomato and egg soup. Turtle soup – In countries such as Singapore with large Chinese populations, turtle soup is a Chinese delicacy. Wenzhou pig intestine rice noodle soup. Winter melon spare rib soup. Wonton noodle.
French soups and stews. Bisque. Bouillabaisse – a stew of mixed herbs, fish, and vegetables. Consommé. French onion soup. Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added. [1] Lettuce soup. Oille – a French potée or soup believed to be the forerunner of pot-au-feu ...
Liquid (stock, juice, water), meat or vegetables or other ingredients. Variations. Clear soup, thick soup. Cookbook: Soup. Media: 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.
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