soup

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soup,

liquid food in which different kinds of solid food have been cooked, e.g., meat, fish, fowl, vegetables, cereals, or fruit. Many soups are peculiar to certain localities, e.g., the pot-au-feu of France, the borscht of Russia, the mutton broth of Scotland, the minestrone of Italy, and the chowders of various seacoast places. Broth is a thin soup of meat or shellfish liquor, sometimes with cereals added, as in barley broth. Clear soups, made from a rich meat stock, include consommé (beef, veal, or fowl) and bouillon (beef or chicken). A clear soup with finely shredded vegetables added is a julienne soup. Thick soups include vegetable soups made with stock and vegetables (as in pot-au-feu) or with milk and flour (cream soups) or by cooking fish and vegetables in water as for a chowderchowder,
stew of fish or shellfish with potatoes, onions, and pork (usually salt pork), thickened with crumbled hard bread. The name chowder seems to have originated from the French word chaudière (a large heavy pot used by fishermen to cook soups and stews).
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. A puree differs from a cream soup in that it is thickened with pulp, usually of a vegetable; sometimes, particularly when made with fish, it is called a bisque. Gumbo is either vegetable or meat soup thickened with okra. Stock, the basis of a great many soups, is made by placing lean meat, bones, fowl, fish, or vegetables in cold water, simmering in a covered pot, skimming, straining, and removing the fat. Bones supply marrow and gelatin. The bones of old animals are much richer in marrow and gelatin than those of young ones. Stock is either white or brown; for white, fowl or veal is used; for brown, beef and beef bones or beef combined with veal are used. Jellied soups, served as appetizers in hot weather, may be made from stock or from strained vegetable juices with the addition of gelatin. Gazpacho, the cold soup of Spain, is made of cucumbers, tomatoes, onions, peppers, and seasonings in a base of tomato juice. Soups vary widely as to dietary value. The clear, delicately seasoned ones are important as appetizers and appetite stimulants, while the more substantial ones, like chowders, form, with the addition of bread, a one-dish meal.

soup

1. Informal a photographic developer
2. a slang name for nitroglycerine
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References in periodicals archive ?
Mashed avocado on one rye crispbread and a cup of clear soup.
for the famous nude episode by living for several days on water and clear soup.
All the holidays I've ever been on have been unmitigated disasters, starting with that time in Great Yarmouth when I had a dodgy whelk and spent three days on my back in the boarding house drinking clear soup and staring at a painting of the Cromer lifeboat on the wall above the bed.
Accompany yakitori with hot cooked rice; an assortment of Japanese pickles made from cucumber, onion, burdock root, daikon, or mixed vegetables; and clear soup to sip (made from a Japanese mix).
Don't go to a party "overly" hungry - a small non-fat sugar free yogurt or a cup of a clear soup will keep you filled up enough to maintain control.
4) A clear soup starter is also excellent at taking the edge of your appetite so you eat less of the main course and fewer calories overall.
A traditional starter at Mai Thai is clear soup, Tom Yum Goong which is tiger prawns and herbs, mixed with lemongrass and fresh chillies but a lot of English diners tend to go for a creamier soup such as Tom Kha Kai, which is chicken with coconut milk, h erbs, lemongrass and fresh chillies.
4 A CLEAR soup starter is also excellent at taking the edge off your appetite so you eat less main course.
4 Order clear soup as a starter - it is excellent for taking the edge of your appetite so you have a smaller main course.
4 CLEAR soup is an excellent starter as it will take the edge off your appetite.
MY FAVOURITE: A clear soup starter like chicken and sweetcorn - I find it's a very effective way of ensuring I don't overeat.
Maybe we've already got it," I suggest, poking a fishy thing in a clear soup.