"vichyssoise, which is generally served cold. Leek soup Leek soup is a soup based on potatoes, leeks, stock (usually chicken), and heavy cream. Other ingredients used may be salt and pepper, and various spices. Generally the potatoes are diced and cooked in broth, while the leeks are chopped and sautéed. After this all ingredients are combined and stirred. Chives may be used for garnish. Leek soup is strongly associated with Wales, and is an important item of Welsh cuisine. In Romania, this soup is popular and known as ""Ciorbă de praz"", and in France it is called ""Soupe aux poireaux."""
"Leek soup Leek soup is a soup based on potatoes, leeks, stock (usually chicken), and heavy cream. Other ingredients used may be salt and pepper, and various spices. Generally the potatoes are diced and cooked in broth, while the leeks are chopped and sautéed. After this all ingredients are combined and stirred. Chives may be used for garnish. Leek soup is strongly associated with Wales, and is an important item of Welsh cuisine. In Romania, this soup is popular and known as ""Ciorbă de praz"", and in France it is called ""Soupe aux poireaux."" One variant of leek soup is"
"Soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. In traditional French cuisine, soups are classified into two main groups: ""clear soups"" and ""thick soups"". The established French classifications of clear soups are ""bouillon"" and ""consommé"". Thick soups are classified depending upon the type of thickening agent used: ""purées"" are vegetable soups"
"egg and even sour cream to their variations of the soup. Traditionally, chicken soup (or broth) in Britain is a clear and watery soup with chunky vegetables (such as carrot, celery and onion), chicken, salt and pepper. However, a thick, creamy variety called cream of chicken soup, which may not contain any vegetable pieces (depending on the recipe), is more popular today. A distinct version from Scotland that has become popular throughout the UK is cock-a-leekie soup, a clear, thin broth of shredded chicken and leeks. In the United States and Canada, chicken soup often has noodles or rice in"
"Jenny Lind Soup Jenny Lind soup is a soup named for popular 19th-century singer Jenny Lind. It is typically a thick mixture with the consistency of wallpaper paste. The dish is made from mashed rutabaga or sago, chicken stock thickened with a roux, Gruyère cheese, sage, egg yolks, and heavy cream, and topped with beaten egg whites. (This latter topping, unfamiliar to many, is a common tradition in French ""cuisine de famille"", as it uses up the whites left over from using the yolks as a thickener). Leopold Bloom, a character in James Joyce's ""Ulysses"", fantasizes about it while lunching"
"Cock-a-leekie soup Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. While it is called ""Scotland's National Soup"", it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598, though the name ""cock-a-leekie"" did not come into use until the 18th century. There are vegetarian versions of"
"this soup. The vegetarian version has leeks and may include mixed vegetables, chicken flavoured meat substitute and/or prunes. Cock-a-leekie soup Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. While it is called ""Scotland's National Soup"", it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598,"
"in the Ormond: ""Jenny Lind soup: stock, sage, raw eggs, half-pint of cream. For creamy dreamy."" Jenny Lind Soup Jenny Lind soup is a soup named for popular 19th-century singer Jenny Lind. It is typically a thick mixture with the consistency of wallpaper paste. The dish is made from mashed rutabaga or sago, chicken stock thickened with a roux, Gruyère cheese, sage, egg yolks, and heavy cream, and topped with beaten egg whites. (This latter topping, unfamiliar to many, is a common tradition in French ""cuisine de famille"", as it uses up the whites left over from using the yolks"
"Carrot soup Carrot soup (referred to in French as Potage de Crécy, Potage Crécy, Potage à la Crécy, Purée à la Crécy and Crème à la Crécy) is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist. Carrot soup has been described as a ""classic"" dish in French cuisine. The soup was eaten by King Edward VII every year on 26 August to commemorate the"
"100 men"" using milk instead of cream but with proportions and directions that are similar to the recipe for ""Vichyssoise Soup"" given later by Julia Child. The origins of the name Vichyssoise are a subject of debate among culinary historians; one version of the story is that Louis XV of France was afraid of being poisoned and had so many servants taste the potato leek soup that, by the time he tried it, the soup was cold, and since he enjoyed it that way it became a cold soup, Julia Child called it ""an American invention"", whereas others observe that"
"plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin with croutons and Comté melted on top. The crouton on top is reminiscent of ancient soups (see history of soup). Recipes for onion soup vary greatly: Though the liquid is usually meat stock, it may be simply water. Milk may be added. It may be thickened with eggs or flour. It may be gratinéed or not. Generally, recipes specify that the"
"French onion soup French onion soup (French: ""soupe à l’oignon"" ) is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons and cheese on top or a large piece of bread. Although ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine. French onion soup is usually served as a starter. Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were"
"""the origin of the soup is questionable in whether it's genuinely French or an American creation"". Louis Diat, a French chef at the Ritz-Carlton in New York City who grew up in Montmarault in the Allier department near the spa resort town of Vichy, is most often credited with its (re)invention. In 1950, Diat told ""The New Yorker"" magazine: The same article explains that the soup was first called ""Crème Vichyssoise Glacée"", after the spa town. In 1930 the restaurant's menu changed from French to English, whereupon it was called ""Cream Vichyssoise Glacée"". Earlier, French chef Jules Gouffé created a"
"are strained in a sieve. Lettuce soup is sometimes served with toast or rolls, either as a side dish or with the soup poured upon it. Sometimes croutons or chopped bacon are used in the dish or to garnish it. In French cuisine, lettuce soup is usually served poured atop thin slices of lightly toasted French bread. Some versions are served cold. Total calories can vary depending on ingredients used. For example, versions that use milk may have fewer calories than those that use cream. Chinese versions include Cantonese dishes such as ""minced chicken with lettuce soup"" and ""fish with"
"Suprême sauce ""Suprême"" sauce is one of the classic ""small sauces"" of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients. Traditionally, this sauce is made from a ""velouté"" sauce (a roux sauce made with a meat stock - in the case of ""suprême"", a chicken stock is usually preferred), reduced with heavy cream or ""crème fraîche"", and then strained through a fine sieve. This is the recipe as used in ""Larousse Gastronomique"", a seminal work of French ""haute cuisine"", first published in 1938. A light squeeze of lemon juice is commonly added."
"popular brands of soup include Progresso. Dry soup mixes are sold by many manufacturers, and are reconstituted with hot water; other fresh ingredients may then be added. The first dried soup was bouillon cubes; the earlier meat extract did not require refrigeration, but was a viscous liquid. East Asian-style instant noodle soups include ramen and seasonings, and are marketed as a convenient and inexpensive instant meal, requiring only hot water for preparation. Western-style dried soups include vegetable, chicken base, potato, pasta and cheese flavors. In French cuisine, soup is often served before other dishes in a meal. In 1970, Richard"
"mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes. There are numerous regional variations. ""Potée Lorraine"" is composed of pork, carrots, turnips, leeks and a whole cabbage previously blanched. These are barely covered with water or stock and simmered for three hours. Half an hour before it is removed from the heat, a large sausage is added. Plain boiled potatoes are often served as an accompaniment. Potée A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More"
"milk, kefir or yogurt. The mixture has a distinctive pink or magenta color. It is served refrigerated, typically over finely chopped beetroot, cucumbers, radishes and green onion, together with halves of a hard-boiled egg and sprinkled with fresh dill. Chopped veal, ham, or crawfish tails may be added as well. This soup probably originated in the Grand Duchy of Lithuania, which comprised the territories of modern-day Lithuania and Belarus, and it is still part of the culinary traditions of these and neighboring nations. The Lithuanian language is the only one in the region which actually refers to it as 'cold"
"ingredients such as sour cream and crème fraîche. Spinach soup Spinach soup is a soup prepared using spinach as a primary ingredient. The soup can be prepared as a broth-based or cream-based soup, and the latter can be referred to as ""cream of spinach soup."" Fresh, canned or frozen spinach can be used, and the spinach can be used whole, puréed or chopped. Additional ingredients can include onion, green onion, carrot, celery, tomatoes, potatoes, lemon juice, olive oil, seasonings, salt and pepper. Spinach soup is typically served hot, but can also be served as a cold soup. Prior to being"
"Soup joumou Soup joumou (; ) is a famous mildly spicy soup native to Haitian cuisine. The soup is traditionally based on a large winter squash that resembles a pumpkin. The squash slices are simmered in a saucepan along with pieces of beef, potato, plantains and vegetables such as parsley, carrots, green cabbage, celery and onions. The pumpkin is then puréed, usually in a food processor, with water and the purée is returned to the saucepan, where salt and seasoning along with garlic and other herbs and spices are added. Thin pasta such as vermicelli and macaroni and a small"
"or dumplings. Cream of chicken soup is a thick, creamy, soup made with chicken stock and pieces, combined with milk (or cream) and flour, which might contain vegetable pieces, depending on the recipe. Several terms are used when referring to chicken soups: Chicken soup has long been touted as a form of folk medicine to treat symptoms of the common cold and related conditions. In 2000, scientists at the University of Nebraska Medical Center in Omaha studied the effect of chicken soup on the inflammatory response ""in vitro"". They found that some components of the chicken soup inhibit neutrophil migration,"
"thickened with starch; ""bisques"" are made from puréed shellfish or vegetables thickened with ""cream""; cream soups may be thickened with béchamel sauce; and ""veloutés"" are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, and potatoes. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. Evidence of the existence of soup can be found as far back as about 20,000 BC."
"that the soup was served to triumphant English soldiers after the battle concluded, using carrots from Crécy. Ernst Moro, an Austrian physician and pediatrician invented Professor Moro's Carrot Soup, which is shown to be effective against diarrhea caused by antibiotic-resistant bacteria. Carrot soup Carrot soup (referred to in French as Potage de Crécy, Potage Crécy, Potage à la Crécy, Purée à la Crécy and Crème à la Crécy) is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in"
"of which are located in Southern Africa. Squash soup is also served in other countries and is a part of other cuisines. Soup Joumou is traditionally consumed in Haiti on New Year's Day (January 1), as a historical tribute to Haitian independence in 1804. Pumpkin soup Pumpkin soup is a usually bound soup made from a puree of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a popular Thanksgiving dish in the United States. Various versions of the dish are known in many"
"name is probably the yellow circles of molten chicken fat floating on its surface. Today, chicken soup is widely referred to (not just among Jews) in jest as ""Jewish penicillin,"" and hailed as a cure for the common cold. There are a number of sour soups in the borscht category. One is ""kraut"" or cabbage borscht, made by cooking together cabbage, meat, bones, onions, raisins, sour salt (citric acid), sugar, and sometimes tomatoes. Beet borsht is served hot or cold. In the cold version, a beaten egg yolk may be added before serving, and each bowl topped with a dollop"
"with lemon. The Danish ""hønsekødssuppe"" is traditionally cooked using large hens specifically reserved for soup, known as ""suppehøner"" (""soup-hens""). Vegetables like celeriac, carrots, onions and leek are usually added and typical flavourings are thyme, laurels and white pepper. The soup may be served with small white dumplings and meatballs. As part of traditional housekeeping, the cooked meat is reserved for other dishes such as ""høns i asparges"" (""hens in asparagus"") or ""hønsesalat"" (""hens-salad""). The French serve chicken-based forms of bouillon and consommé. Typical French seasonings for chicken soup includes: bay leaves, fresh thyme, dry white wine and garlic. In Germany"
"on top of the stove for 3 hours. After cooking the dish is chilled in the refrigerator and served cold. It is customary to serve it with chips and often the dish is enjoyed with a glass of jenever or ""Genièvre (juniper) of Houlle"". Potjevleesch Potjevleesch is a traditional French Flemish dish, which can be translated into English as ""potted meat"", although in appearance it is more like a terrine or head cheese than a pâté. It is traditionally made in a ceramic dish—such as a marmite—from three or four different types of meat and held together either with gelatin"
"Potage Potage (, ; ) is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush. Potage has its origins in the medieval cuisine of northern France and increased in popularity from the High Middle Ages onward. A course in a medieval feast often began with one or two potages, which would be followed by roasted meats. European cottage gardens often contained a variety of crops grown together. These were called ""potage gardens"" by the French, as the harvest from that garden was"
"to keep the soup cold in hot weather. Okroshka Okróshka () is a cold soup of Russian origin and probably originated at the Volga region. The classic soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, which is a non-alcoholic (1.5% or less) beverage made from fermented black or rye bread. Okroshka is usually garnished with sour cream (smetana). Later versions that appeared in Soviet times use light or diluted kefir, whey, vinegar, mineral water, or even beer instead"
"a period of time in a stock. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or puree of vegetables or fruits. Cream soups are flavored broths thickened with a white sauce. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to a bisque, chowders are thick soups usually containing seafood and potatoes, milk and cream. Fish soup Fish soup"
"(""Potage de Crécy"", ""Potage Crécy"", et al.) is a dish in French cuisine, and has been described as a ""classic"" and ""famous"" dish in the country's cuisine. Potage is a variety of soups that have a thick consistency. Potage Crécy is named after Crécy-en-Ponthieu, a commune in Northern France that has been purported to produce carrots with the best flavor within the country. In French cuisine, Crécy soup is typically prepared with rice, which can also be served as a side dish. Rice may be used as an ingredient to thicken the dish, and barley has also been used. Although"
"the slave masters on the former French colony, while the Haitian slaves were forbidden it. Consequently, Soup Joumou is traditionally consumed on New Year's Day (January 1), as a historical tribute to Haitian independence in 1804. Soup joumou Soup joumou (; ) is a famous mildly spicy soup native to Haitian cuisine. The soup is traditionally based on a large winter squash that resembles a pumpkin. The squash slices are simmered in a saucepan along with pieces of beef, potato, plantains and vegetables such as parsley, carrots, green cabbage, celery and onions. The pumpkin is then puréed, usually in a"
"Chicken soup Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food. Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root, herbs such as parsley, dill, other vegetables such as zucchini, whole"