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.
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soup

1. Informal a photographic developer
2. a slang name for nitroglycerine
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Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
References in periodicals archive ?
The starter was a clear soup of veggies that refreshed our appetites and boosted our energy.
Various appetizers, clear soup, thick soup; boiled turbot, new potatoes and sauce; devilled whitebait; mutton cutlets, peas and potatoes; flavoured sherbet; roast chicken, mixed salad; chocolate pudding, ice cream, wafers, dessert.
For those with Japanese prone palates, Yotto restaurant presents another tantalizing culinary experience, featuring Yellowtail Sashimi with Kizami wasabi and Yuzu soy, new Sashimi salmon salad, Chilean seabass in spicy Miso sauce, beef fillet with broccoli, beetroot and teriyaki sauce, selection of sushi and sushi rolls, Japanese clear soup with prawns and chocolate sushi.
No one wants to eat Indian so we order a frothy mix: clear soup of shitake, bok choy and soba noodles, some salad of mixed leaves, brie and summer fruits with a tangy orange dressing and roasted tomato risotto.
What is the French term for a thin clear soup usually made from meat stock?
No unidentifiable spongy bits lurking in bowls of clear soup. What was called for was the sort of tucker that we know and love...
* Slice them thinly, sprinkle with sea salt, and crunch into them raw--or float a few of those slices on top of clear soup.
The Fuchidakamori lunch-box was served in a square-shaped wooden tableware in the style of "one soup, two dishes, and rice." The soup was a clear soup with yuba (soymilk skin), spinach, and matsutake mushroom.
Well, fidelsuppe is not used for merry making because it is simply a clear soup with vermicelli.
Other changes that can help treat and prevent constipation include drinking enough water and other liquids such as fruit and vegetable juices and clear soup, engaging in daily exercise, and reserving enough time to have a bowel movement.
The first is suhour, the second is the time they end fast which is usually with dates, water and a light, clear soup to get the body acclimatised to ingesting food again after a long period of fasting.