"ærter"" ; Norwegian ""ertesuppe""; Scandinavian pea soup is normally cooked with pork – although the meat may sometimes be served on the side – and a typical recipe would also include onions and herbs like thyme and marjoram. In Finland the soup is made of green peas, in Sweden and Denmark yellow peas are used. In Sweden and Finland the soup is usually served with mustard (considered an important part of the dish) on the side, as well as extra (dried) herbs (thyme or marjoram) to be mixed into the soup at the table. The soup is then normally followed"
"Asopao Asopao is a rice soup, gumbo, or stew from Dominican Republic. Asopao can be made with chicken, pork, beef, shrimp seafood, vegetables, or any combination of the above. A popular version is asopao con gandules. Asopao was brought over to Puerto Rico from the Dominican Republic. Not really a soup, the most traditional Dominican dish is asopao, a hearty gumbo made with either chicken, shrimp, or Gandules. One well-known version, consumed when the food budget runs low, is asopao de gandules (pigeon peas). Every Dominican chef has his or her own recipe for asopao. Asopao de pollo (chicken asopao)"
"takes a whole chicken, which is then flavored with spices such as oregano, garlic, and paprika, along with salt pork, ham, green peppers, chili peppers, onions, cilantro, olives, tomatoes, chorizos, and pimientos. For a final touch, green peas or asparagus might be added. Asopao Asopao is a rice soup, gumbo, or stew from Dominican Republic. Asopao can be made with chicken, pork, beef, shrimp seafood, vegetables, or any combination of the above. A popular version is asopao con gandules. Asopao was brought over to Puerto Rico from the Dominican Republic. Not really a soup, the most traditional Dominican dish is"
"to the pancakes. In the Royal Dutch Navy the pea soup is completed with small cubes of lard which float as white squares on top. It is therefor referred to as ""Snert met Drijfijs"" (pea soup with floating ice). So called ""koek en zopie"" outlets, small food and drinks stalls which spring up only during winters along frozen canals, ponds and lakes in the Netherlands and cater to ice skaters, usually serve ""snert"" as a savoury snack. In Suriname, a former Dutch colony, Dutch-style pea soup is eaten as a street food. Swedish ""ärtsoppa"" ; Finnish ""hernekeitto"" ; Danish ""gule"
"Acquacotta Acquacotta (; Italian for ""cooked water"") is a bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include ""Aquacotta con funghi"" and ""Aquacotta con peperoni"". Acquacotta is a simple traditional dish originating in the coastal region of Italy known as"
"Thursday, a tradition since the middle ages. ""Ärtsoppa"" is a yellow pea soup, commonly served with pancakes as dessert. This is a simple meal, a very thick soup, basically consisting of boiled yellow peas, a little onion, salt and small pieces of pork. It is often served with mustard and followed by a dessert of thin pancakes (see ""pannkakor""). The Swedish Armed Forces also serve their conscripts pea soup and pancakes every Thursday. Potatoes are eaten year-round as the main source of carbohydrates, and are a staple in many traditional dishes. Not until the last 50 years have pasta or"
"Garmugia Garmugia, also referred to as gramugia, is a soup in Italian cuisine that originated in Lucca, Tuscany, central Italy. The soup's use in the cuisine of Lucca dates back to the 17th century. Garmugia has been described as being ""a hearty soup"" and one that's ""unknown outside of the province"" in Italy. Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. Carrot, celery and beet leaves may also be used. The pancetta and veal may be used in relatively small portions, to add flavor to"
"a spice, a medicine and as a dietary supplement rich in vitamins. it is mostly found in Ghana in West Africa. it is used to prepare palm nut soup and other types of soups especially what is known by most Ghanaians as light soup because of its perceived medicinal benefits and whetting aroma. It is widely believed in Ghana that the plant only flourishes in two places i.e. Ghana and Israel but this is merely an unfounded myth which is yet to be proven true. Tetrapleura tetraptera Tetrapleura tetraptera is a species of flowering plant in the pea family native"
"Sope A sope (), also known as ""picadita"" (in Tierra Caliente, Guerrero) is a traditional Mexican dish originating in the central and southern parts of Mexico, where it was sometimes first known as ""pellizcadas"". It is an ""antojito"", which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. The base is made from a circle of fried ""masa"" (ground maize soaked in lime, also used as the basis for tamales and tortillas) with pinched sides. This is then topped with refried black beans and crumbled cheese, lettuce, onions, red or green sauce (salsa, made with"
"a garnish. It may also be cooked in an earthenware pot. It's a thin soup that only slightly thickens when the cooking process is complete. The soup dates to the middle ages in Tuscany, Italy, when it was prepared by the families of married people the day after their wedding, to ""revive the flagging spirits of the bride and groom"". Ginestrata Ginestrata is a soup in Italian cuisine that originated in Tuscany, Northern Italy that can be described as a thin, lightly spiced egg-based soup. Egg yolks, chicken stock, Marsala wine or white wine, butter, nutmeg and sugar are primary"
"dried yellow and red chilies (aji mirasol and aji panca), hierba buena, and huacatay, generally accompanied by rice and stewed chicken or rabbit. Ajiaco Ajiaco () is a soup common to Colombia, Cuba, and Peru. Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, where it is typically made with chicken, three varieties of potatoes, and the ""Galinsoga parviflora"" herb. In Cuba, ajiaco is prepared as a stew, while in Peru the dish is prepared with a number of regionally specific variations. The exact origin of this dish has been debated"
"Pom (dish) Pom is a Surinamese oven dish made using Arrowleaf elephant ear root, locally called """"pomtajer"""". Within the Surinamese community, in both Suriname and The Netherlands, ""pom"" is the most popular and best known festive dish. From 1667 until 1975, Surinam was a Dutch colony, during this period the country became a melting pot of cultures and religions. Surinam's high ethnic diversity is reflected by its cuisine which became a mixture of ingredients and cooking techniques of local Indians, colonial powers, African slaves and Asian immigrants. These include different ethnic and religious groups such as Amerindians, Creoles, Javanese, Dutch,"
"Thukpa Thukpa is a Tibetan noodle soup, which originated in the eastern part of Tibet. ""Amdo thukpa"" (especially ""thenthuk"") is a famous variant among Tibetan people and himalayan people of Nepal. The dish became popular in various parts of Nepal, Bhutan, and the states of Sikkim, Assam, Nagaland and Arunachal Pradesh in northeast India. It is also popular in the Ladakh region and the state of Himachal Pradesh. The food is widely available in these regions. The numerous varieties of ""thukpa"" in Tibetan tradition include: Thukpa has been described as a ""generic Tibetan word for any soup or stew combined"
"Arepa Arepa () is a type of food made of ground maize dough or cooked flour prominent in the cuisine of Venezuela and Colombia . It is eaten daily in those countries and can be served with accompaniments such as cheese, cuajada (fermented milk) or avocado, or split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation. ""Arepas"" can also be found in the Canary Islands. It is similar in shape to the Mexican ""gordita"" and the Salvadoran ""pupusa"". The arepa is a pre-Columbian dish from the area that is now Colombia and Venezuela. Instruments used to"
"as a late night snack, as well. The soup base is a deep red colour from the red hot peppers. The soup is now common in Korean restaurants outside Korea, including the United States and Canada. Gamjatang originated in the southern Korean province of Jeolla. The main industry of Jeolla Province was agriculture, and hogs were widely raised and used for food. The origins of gamjatang can be traced back to the Three Kingdoms era when South Jeolla farmers raised hogs in greater numbers than in most of the rest of Korea. Since cattle were the backbone of farming then,"
"Cachupa Cachupa (, Cape Verdean Creole Katxupa ) is a famous dish from the Cape Verde islands, West Africa. This slow cooked stew of corn (hominy), beans, cassava, sweet potato, fish or meat (sausage, beef, goat or chicken) is often referred to as the country's national dish. Each island has its own regional variation. The version of the recipe called ""cachupa rica"" tends to have more ingredients than the simpler, ""cachupa pobre"". ""Cachupa"" leftovers are often re-fried, the resulting dish being called cachupa frita, cachupa guisada or cachupa refogada, meaning ""fried ""cachupa"""". This dish may be served for breakfast with"
"Peppersoup Peppersoup is a soup from the English-speaking parts of West Africa that is prepared using various meats, chili peppers and nutmeg as primary ingredients. It is a spicy soup that has a light, watery texture. It is considered to be a delicacy by some people in Western Africa, and some West Africans believe that the soup has medicinal qualities. Peppersoup is a common soup in West African cuisine that is prepared using various meats, chili peppers and nutmeg as primary ingredients. Peppersoup is very spicy and goes well with a cold bottle of beer or soft drink. While it"
"Idiyappam Idiyappam () (, ,നൂൽപുട്ട്. ) is a traditional cuisine, originating from the Indian subcontinent, consisting of rice flour pressed into noodle form and then steamed. The food, popular in Sri Lanka and India, also spread to Southeast Asia, where it is called ' in Malaysian and ' in Indonesian. Sometimes, it is called string hoppers in English. ""The Story of our Food"", a book written by K. T. Achaya, an eminent Indian food scientist and food historian, states that Idiyappam and Appam were already known in ancient Tamil country around 1st century AD, as per references in the Sangam"
"Ginestrata Ginestrata is a soup in Italian cuisine that originated in Tuscany, Northern Italy that can be described as a thin, lightly spiced egg-based soup. Egg yolks, chicken stock, Marsala wine or white wine, butter, nutmeg and sugar are primary ingredients. Additional ingredients may include different types of wine, such as Madeira wine, and cinnamon. It may also be served as an antipasto dish, the first course of a formal Italian meal. Ginestrata may be strained using a sieve. It may be prepared using a double boiler for cooking, and the nutmeg and sugar may be served atop it as"
"and Arequipa regions. It origins have been traced to the Collan Indians who live in the Andes of Bolivia and southern Peru. The soup consists of black chuño, aji panca (red chili pepper), sweet potatoes, sheep tripe and ""chalona"". ""Ocopa"": A dish with some similarities to Papas a la Huancaina. It consists of boiled and sliced yellow potatoes covered with a sauce of made of aji (chili pepper), the Peruvian herb ""Tagetes minuta"", (called ""huacatay""; the herb gives it a vivid green color), ground peanuts, and fresh or white cheese, with sides of lettuce, boiled eggs and olives. At expensive"
"Pashofa Pashofa, or pishofa, is a Chickasaw and Choctaw Indian soupy dish made from cracked white cracked corn, also known as pearl hominy. The dish is one of the most important to the Chickasaw people and has been served at ceremonial and social events for centuries. Pashofa is also used in specific healing ceremonies. Traditionally, dried corn was ground in a mortar into cornmeal and cooked in a pot with water. Finely cut pieces of young piglet or calf meat was added. The dish was served cold and could keep up to a month. The hominy corn can be soaked"
"home-delivery. In recent years, more and more recipes for ""pom"" have appeared in Dutch cookbooks, newspapers and on websites. In 2007, an exhibition about ""pom"" was held at Imagine Identity and Culture, an Amsterdam-based centre for the representation of migration and cultures as seen from their own perspective. Pom (dish) Pom is a Surinamese oven dish made using Arrowleaf elephant ear root, locally called """"pomtajer"""". Within the Surinamese community, in both Suriname and The Netherlands, ""pom"" is the most popular and best known festive dish. From 1667 until 1975, Surinam was a Dutch colony, during this period the country became"
"and cabbage became popular vegetables for the long winters there. In Norway pea soup is traditionally served at springtime and easter, and is complemented with potatoes, carrots and vegetables. In Poland, pea soup is typically associated with the military, where it still remains a popular dish. This is because pea soup is nutritious and cheap, and can be easily prepared in large quantities. Military pea soup (""grochówka wojskowa"") is said to have to be thick enough to put a spoon straight up in it. Though the pea soup is normally prepared in messes, the dish is typically associated with field"
"soups include ""spas"", made from matzoon, hulled wheat and herbs (usually cilantro), and ""aveluk"", made from lentils, walnuts, and wild mountain sorrel (which gives the soup its name). ""Kiufta"" soup is made with large balls of strained boiled meat (""kiufta"") and greens. Another soup, ""khash"", is considered an Armenian institution. Songs and poems have been written about this one dish, which is made from cow's feet and herbs made into a clear broth. Tradition holds that khash can only be cooked by men, who spend the entire night cooking, and can be eaten only in the early morning in the"
"In Ghana, groundnut stew is often accompanied with fufu. Domoda is a type of groundnut stew found in The Gambia. Domoda is prepared using ground peanuts, or peanut butter, meat, onion, tomato, garlic seasonal vegetables and spices. It has been described as one of the national dishes of The Gambia. Domoda is typically served over rice, and is also sometimes served over ""findi"", which is a grain that is similar to couscous in consistency. Peanut soup Peanut soup or Groundnut soup is a soup made from peanuts, often with various other ingredients. It is a staple of African cuisine but"
"bowl and pour their soup over it. Konkonte Konkonte is a Ghanaian dish usually eaten with a soups made from palm nut or groundnuts. It is popular in west African countries such as Nigeria and is also eaten in the Caribbean. It is a simple dish made from dried and pounded Cassava, or manioc, root and takes upon a brown appearance once made. In Ghana the dish is locally prepared by the Akans where its local name is derived from the Kwa languages. It is also known by many as abitie, (abetee), lapiiwa, and lapelawa. The appearance of the fully"
"forms an unpretentious but well-liked part of social life. The Swedish king Eric XIV (1533-1577) is said to have died after eating arsenic-poisoned pea soup. In Denmark, pea soup is not served with pancakes and the mustard is scooped up with rugbrød on the side. In addition, the dish is sometimes served with ""medisterpølse"", boiled potatoes and pickled beets and often turned into a feast, with copious amounts of beer and snaps on festive occasions. In Denmark the dish can be dated to 1766 in written sources, but might have originated as early as the Bronze Age, when dried peas"
"Peanut soup Peanut soup or Groundnut soup is a soup made from peanuts, often with various other ingredients. It is a staple of African cuisine but is also eaten in East Asia (Taiwan), the United States (mainly in Virginia) and other areas around the world. In Ghana it is often eaten with fufu. Groundnut soup is also a native soup of the Benin (Edo) people in Nigeria and it is often eaten with pounded yam. Some of the essential ingredients used in making it are ""Piper guineense"" (uziza seed) and ""Vernonia amygdalina"" (bitter leaf). It is a delicacy that is"
"Eastern cooking. ""Sapa"", ""vincotto"" or ""vino cotto"" is commonly used in Italy, especially in the regions of Emilia Romagna, Marche, Calabria, and Sardinia, where it is considered a traditional flavor. ""Arrope"" is a form of grape concentrate typically produced in Spain. Often derived from grape varieties such as Pedro Ximénez, it is made by boiling unfermented grape juice until the volume is reduced by at least 50%, and its viscosity reduced to a syrup. The final product is a thick liquid with cooked caramel flavours, and its use is frequent as an additive for dark, sweet wines such as sweet"
"and then pulling and cutting it off, all at the same time, right into the boiling soup. As soon as you are finished with the dough, the noodle soup is ready to cool down and be served. The Nepalese version of Thukpa () contains chili powder, masalas, and noodles with gram and pea soup which gives it a hot and spicy flavor. The most typical Nepali thukpa is found in Sankhuwasabha district. However, the thukpa found in Kathmandu Valley is the same as that found in Tibet due to immigrant Tibetan refugees. Thenthuk Thenthuk () or hand pulled noodle soup,"
"Pea soup Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of ""Pisum sativum"". Pea soup has been eaten since antiquity; it is mentioned in Aristophanes' ""The Birds"", and according to one source ""the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea"
"Liberia, Sierra Leone and Ghana. Some West Africans believe that peppersoup prepared with chicken has medicinal qualities, and it is served as a remedy to improve the health conditions of ill people Peppersoup is also sometimes consumed by new mothers, because it is believed by some to assist in the secretion of breast milk. It is also often consumed after wedding celebrations, as a means to restore health. Peppersoup Peppersoup is a soup from the English-speaking parts of West Africa that is prepared using various meats, chili peppers and nutmeg as primary ingredients. It is a spicy soup that has"
"Ampo snack Ampo is a snack made by soil originated from Central Java and East Java, Indonesia. The snack consists of pure clay, without any mixture of ingredients. Ampo usually consumed as a light meal or snack, especially loved by the women who are pregnant. This habit of eating clay is also known as geophagy, human geophagy may be related to pica, a classified eating disorder in the DSM-IV characterized by abnormal cravings for nonfood items. The habit of many owned by people from various countries in the world, although most of the countries that have the habit of eating"