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 ?
A hearty and nutritious soup to get you warm as the temperatures drop Serves: 4-6 Preparation time: 5 mins Cooking time: 25 mins INGREDIENTS 250ml Alpro Coconut Cuisine 1 onion, finely diced 1 celery stick, finely chopped 1 garlic clove, crushed 150g red lentils 120g kale 2tbsp olive oil 280g sweet potato, peeled and roughly chopped 1tbsp tomato puree 1tsp ground cumin 1tsp ground coriander 1tsp curry powder 1 litre of hot chicken or vegetable stock Salt and pepper, to taste METHOD Add the olive oil to a large saucepan, heat and gently 1 sweat the onion, garlic and celery until soft before adding the cumin, coriander and curry powder and cook for about 1-2 minutes.
So, in celebration of my final winter veg recipe this year (bring on summer), why not have a go at making this warming and nutritious soup? PARSNIP AND APPLE SOUP (serves 6-8) This recipe, from Sharon Dews, catering supervisor at Gibside, is really simple to make and results in a nutritious, tasty lunch or dinner.
"We don't know of anyone who can make better use of our vegetables in the most creative and nutritious soups, salads, sauces, desserts -- you name it," said Nghi Loi Pappas, past president of Sister Cities and one of the Palatine market managers.
It is also important to complement these food items with nutritious soups and other protein items such as milk, eggs among others.
Invest in a Smeg Blender to help make delicious and nutritious soups, sauces and smoothies while keeping your body and immune system in tip-top condition.