soup


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Related to soup: vegetable soup, chicken soup

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 classic literature ?
'Yes,' said he, 'but come again in half an hour, and cook the king the soup that he likes so much.' Then she ran to her little cabin, washed herself quickly, and took her dress out which was silvery as the moon, and put it on; and when she went in, looking like a king's daughter, the king went up to her, and rejoiced at seeing her again, and when the dance began he danced with her.
"Well, I hope you left some suitable excuse," said her husband, somewhat appeased, as he added a dash of cayenne pepper to the soup.
"Don't want to be soup!" wailed Button-Bright again; and Toto began to whine dismally, as if he didn't want to be soup, either.
A nasty lopp of a sea came on at dinner-time, and I began to feel queer the moment the soup was put on the table.
Alice glanced rather anxiously at the cook, to see if she meant to take the hint; but the cook was busily stirring the soup, and seemed not to be listening, so she went on again: `Twenty-four hours, I THINK; or is it twelve?
After the soup the maid brought a boiled fowl--a piece of magnificence which caused the eyes of the diners to dilate in such a manner that they seemed ready to burst.
"Pashenka must give us some raspberry jam to-day to make him some raspberry tea," said Razumihin, going back to his chair and attacking his soup and beer again.
Then he looked about for something to pour the soup into; Dantes' entire dinner service consisted of one plate -- there was no alternative.
"What's the soup made of, Bruno?" said Sylvie, who had put a spoonful of it to her lips, and was making a wry face over it.
We take soup, then wait a few minutes for the fish; a few minutes more and the plates are changed, and the roast beef comes; another change and we take peas; change again and take lentils; change and take snail patties (I prefer grasshoppers); change and take roast chicken and salad; then strawberry pie and ice cream; then green figs, pears, oranges, green almonds, etc.; finally coffee.
"Don't you imagine he would make a better soup?" asked the Tin Woodman, turning toward his friend.
The efforts of Agafea Mihalovna and the cook, that the dinner should be particularly good, only ended in two famished friends attacking the preliminary course, eating a great deal of bread and butter, salt goose and salted mushrooms, and in Levin's finally ordering the soup to be served without the accompaniment of little pies, with which the cook had particularly meant to impress their visitor.