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home > food & wine dictionary > soup

Food and Wine Dictionary


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 soup 

Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick (like GUMBO), thin (such as a CONSOMMÉ), smooth (like a BISQUE) or chunky (CHOWDER or BOUILLABAISSE). Though most soups are hot, some like VICHYSSOISE and many FRUIT SOUPS are served cold. Soups are often garnished with flavor enhancers such as CROUTONS, grated or cubed cheese or sour cream. They can be served as a first course or as a meal, in which case they're often accompanied by a sandwich or salad. See  also  AVGO-LEMONO; BILLY BI; BIRD'S NEST; BORSCHT; BOURRIDE; CALDO VERDE; CALLALOO; CAUDIÈRE; CHLODNIK; COCK-A-LEEKIE; COTRIADE; COULIS; CUSH; DASHI; DUBARRY; FRUIT SOUP; GARBURE; GAZPACHO; MENUDO; MINESTRA; MOCK TURTLE; MULLIGATAWNY; OZONI; PANADA; PEPPER POT; PISTOU; POSOLE; RIBOLLITA; SCOTCH BROTH; SHE-CRAB SOUP; SIZZLING RICE SOUP; WON TON SOUP.

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Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


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