"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,"
"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"
"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."""
"which has developed the secondary meaning of a soup, especially one made from these. The word ""skink"" is ultimately derived from the Middle Dutch ""schenke"" ""shin, hough"" (cognate with the English word ""shank"" and German ""Schenkel"", 'thigh', and ""Schinken"", 'ham'). It has no etymological connection with its homonym ""skink"", meaning a lizard belonging to the infraorder Scincomorpha. Cullen skink Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. This soup is a local speciality, from the"
"Cullen skink Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish dinners. Cullen skink is widely served as an everyday dish across the northeast of Scotland. Local recipes for Cullen skink have several slight variations, such as the use of milk instead of water or the"
"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"
"example dishes. ""Powsowdie"" has also been used as a term for ""milk and meal boiled together"" and as ""any mixture of incongruous sorts of foods."" Powsowdie Powsowdie is a Scottish sheep's-head broth or soup. Traditional preparation of the soup includes sheep's trotters as an ingredient. Dried peas and barley can also be used as additional ingredients. Powsowdie has been described as a speciality dish in Edinburgh, Scotland. Powsowdie is less popular and less known in contemporary times; it was more prominent during times when ""all parts of an animal were used in cooking and nothing was wasted"". The National Library"
"soup with much less sodium than the traditional formulation is available, including many varieties produced by Campbell's, some with at little as 100 mg of sodium. Campbell's claims production of a chicken noodle soup that will find broad consumer acceptance, in short, that will sell, is very difficult. 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"
"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"
"the winter months in the south-west of Wales. Today, the word is often used to refer to a dish containing lamb and leeks, due to their association with Welsh culture, but historically it was made with either salted bacon or beef, along with swedes, carrots and other seasonal vegetables. With the introduction of the potato into the European diet in the latter half of the 16th century, it - too - would become a core ingredient in the recipe. The meat in the dish was normally cut into medium-sized pieces and simmered with the vegetables in water. The stock was"
"Snake soup Snake soup () is a popular Cantonese delicacy and health supplement in Hong Kong, which contains the meats of at least two types of snakes as the main ingredients. The soup tastes slightly sweet because of the addition of chrysanthemum leaves and spices, while the snake meat in the soup is said to resemble the texture and taste of chicken meat. Snake soup is usually served in specialised stores known as ""Snake King"" or ""Shea Wang"" (literal meaning: an expert in cooking snakes), mostly located in Shum Shui Po and Kowloon City, in fall or winter season for"
"Czernina Czernina (from ""czarny"" ""black""; sometimes also ""Czarnina"" or ""Czarna polewka"") is a Polish soup made of duck blood and clear poultry broth. Sometimes known as ""duck soup"", hen, rabbit or pig blood can also be used. In English it can be called ""duck blood soup"". Generally the sweet and sour taste of the soup comes from the balance of sugar and vinegar. However, there are hundreds of recipes popular in different parts of Poland, Belarus and Lithuania. Among the ingredients used are plum or pear syrup, dried pears, plums or cherries, apple vinegar and honey. Like most Polish soups,"
"Powsowdie Powsowdie is a Scottish sheep's-head broth or soup. Traditional preparation of the soup includes sheep's trotters as an ingredient. Dried peas and barley can also be used as additional ingredients. Powsowdie has been described as a speciality dish in Edinburgh, Scotland. Powsowdie is less popular and less known in contemporary times; it was more prominent during times when ""all parts of an animal were used in cooking and nothing was wasted"". The National Library of Scotland included powsowdie in a 2015 food history exhibition named ""Lifting the lid"", which was an exhibit of historic Scottish recipe books that included"
"Styrian sour soup Styrian sour soup () is a sour soup that originates from Lower Styria. Styrian sour soup was a staple at ""koline"", the biggest secular festival, and become a synonymous with late-night parties. It was typically served at nuptials after midnight. It is prepared at the feast of ""koline"" (pig slaughter) from the trotters (feet) and parts of pork head and spiced with onions, garlic, marjoram, thyme, parsley, black pepper, salt and apple or wine vinegar. Slice the meat and vegetables for stock into pieces and boil in salted water. together with herbs. Cut the potatoes into pieces"
"Slátur Slátur (Icelandic: pronounced slau:tər) or ""slaughter"", is an Icelandic food made from the innards of sheep. There are two types of slátur; blóðmör (Icelandic) or ""blood pudding"" and lifrarpylsa (""liver sausage""). The first is similar to Irish and British black pudding and the latter similar to Scottish haggis although neither contain the spices used in British and Irish cuisine. They are also much smoother in texture. Ingredients for slátur are sheep's blood, chopped or minced sheep's fat, chopped onions, oatmeal, nutmeg, cayenne pepper, thyme, pepper, salt, whole milk and sausage skins. Both blood pudding and liver pudding are prepared"
"Glamorgan sausage Glamorgan sausage (Welsh: ""Selsig Morgannwg"") is a traditional Welsh vegetarian sausage for which the main ingredients are cheese (usually Caerphilly), leeks and breadcrumbs. The earliest published mention of the dish is from the 1850s in the book ""Wild Wales"" by George Borrow, although earlier records in the Glamorgan Archives show a version which contains pork. The modern vegetarian version became popular during the Second World War when meat was harder to come by, and is now mass-produced by at least two companies. Variations include swapping the leeks for onions, as well as different herbs and spices, and various"
"Sorrel soup Sorrel soup is a soup made from water or broth, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel. It is known in Ashkenazi Jewish, Belarusian, Estonian, Latvian, Lithuanian, Romanian, Armenian, Polish, Russian and Ukrainian cuisines. Its other English names, spelled variously schav, shchav, shav, or shtshav, are borrowed from the Yiddish language, which in turn derives from Slavic languages, like for example Belarusian шчаўе, Russian and Ukrainian щавель, ""shchavel"", Polish ""szczaw"". The soups name comes ultimately from the Proto-Slavic"
"tomato soup ('), vegetable soup ('), onion soup (') and bread soup ('). ' is a traditional South Bohemian soup containing water, cream, spices, mushrooms, egg (often a quail's egg), dill and potatoes. It is typical in its thickness, white color and characteristic taste. The main ingredient is mushrooms, which gives it the dish's scent. """" is a regional specialty soup made from rye sourdough, mushrooms, caraway and fried onion. Traditional Czech dishes are made from animals, birds or fish bred in the surrounding areas. Pork is the most common meat, making up over half of all meat consumption. Beef,"
"before meals that uses the Scots language. Although attributed to Burns, the Selkirk Grace was already known in the 17th century as the ""Galloway Grace"" or the ""Covenanters' Grace"". It came to be called the Selkirk Grace because Burns was said to have delivered it at a dinner given by the Earl of Selkirk. The supper starts with the soup course. Normally, a Scottish soup, such as Scotch broth, potato soup, cullen skink, or cock-a-leekie, is served. Everyone stands as the haggis is brought in. It is usually brought in by the cook on a large dish, generally while a"
"The different ways of preparing the vegetable are: Leeks are an ingredient of cock-a-leekie soup, leek and potato soup, and ""vichyssoise"", as well as plain leek soup. Because of their symbolism in Wales (see below), they have come to be used extensively in that country’s cuisine. Elsewhere in Britain, leeks have come back into favor only in the last 50 years or so, having been overlooked for several centuries. The Hebrew Bible talks of חציר, identified by commentators as leek, and says it is abundant in Egypt. Dried specimens from archaeological sites in ancient Egypt, as well as wall carvings"
"Vichyssoise Vichyssoise ( ; ) is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot. Recipes for soup made of pureed leeks and potatoes were common by the 19th Century in France. In 19th century cookbooks, and still today, they are often named ""Potage Parmentier"" or ""Potage a la Parmentier"" after Antoine-Augustin Parmentier, the French nutritionist and scholar who popularized the use of Potatoes in France in the 18th Century. The French military cookbook of 1938 includes a recipe for ""Potage Parmentier for"
"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"
"sausage. "" is a Wallachian variety and contains sour cream, bacon, potatoes, eggs and sausage. Pea ('), bean (') and lentil soups (') are commonly cooked at home. Goulash soup (') and ' are made from beef or pork tripe (') cut into small pieces and cooked with other ingredients; the meat can be substituted with oyster mushrooms. Potato soup (') is made from potato, onion, carrot, root parsley and celeriac, spiced with caraway seed, garlic and marjoram. Fish soup (') made with carp is a traditional Christmas dish. Other common Czech soups are champignon or other mushroom soup ('),"
"addition of single cream. Other variations include mashing the potatoes to make the soup thicker. Cullen skink was traditionally served with bread. It has been described as ""smokier and more assertive than American chowder, heartier than classical French bisque."" Cullen skink appears in many traditional Scottish cookery books and appears in numerous restaurants and hotel menus throughout Scotland, the UK, and internationally. In 2012 a ""Guardian"" columnist described the dish as ""the milky fish soup which has surely replaced your haggises and porridges as Scotland's signature dish"". ""Skink"" is a Scots word for a shin, knuckle, or hough of beef,"
"recipe for a hot potato and leek soup, publishing a version in ""Royal Cookery"" (1869). In Batman Returns, Bruce Wayne is served Vichyssoise by Alfred. In Drake & Josh, Drake Parker makes up the name ""Dr. Vichyssoise."" Vichyssoise Vichyssoise ( ; ) is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot. Recipes for soup made of pureed leeks and potatoes were common by the 19th Century in France. In 19th century cookbooks, and still today, they are often named ""Potage Parmentier"" or"
"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"
"common menu items. In medieval times, ""humble pie"" (originally, ""Umble pie"") made from animal innards (especially deer) was a peasant food and is the source of the commonly used idiom ""eating humble pie"", although it has lost its original meaning as meat pies made from offal are no longer referred to by this name. The traditional Scottish haggis consists of sheep stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats and other ingredients. In the English Midlands and South Wales, faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs and onion"
"Chicken and duck blood soup Chicken and duck blood soup () is a Shanghainese soup-based blood dish, using the blood of chicken and duck as a principal ingredient. Created by Xu Fuquan, a hawker from Shanghai, and described to be sour and spicy in taste, the dish is viewed as a healthy food with medicinal value in Shanghai. Chicken and duck blood soup was invented by little-known Shanghainese hawker Xu Fuquan, who made the dish by mixing hot chicken and duck blood with the head and feet of a chicken, before boiling it in an iron pot, which he dubbed"
"Garlic soup Garlic soup is a type of soup using garlic as a main ingredient. In Spanish cuisine, sopa de ajo (soup of garlic) is a traditional garlic soup made with egg poached in chicken broth and laced garlic and sherry. In the Czech Republic, garlic soup is called ""česnečka."" It is made with garlic and potatoes and topped with fried bread. Sometimes cheese, ham or eggs are added. Versions of garlic soup have been prepared in Provence, France. Versions of garlic soup similar to Spanish versions are prepared in Mexico. In Poland, garlic soup is called ""zupa postna na"
"chef Sophie Grigson suggested the use of lard, while the Bikers used vegetable oil. Both Cloake and ""The Daily Telegraph"" writer Nigel Godwin proposed frying Glamorgan sausages in butter. Glamorgan sausage Glamorgan sausage (Welsh: ""Selsig Morgannwg"") is a traditional Welsh vegetarian sausage for which the main ingredients are cheese (usually Caerphilly), leeks and breadcrumbs. The earliest published mention of the dish is from the 1850s in the book ""Wild Wales"" by George Borrow, although earlier records in the Glamorgan Archives show a version which contains pork. The modern vegetarian version became popular during the Second World War when meat was"
"are considered delicacies. One of Estonia's national dishes is ""räim"" (Baltic dwarf herring), along with sprats. Flounder, perch and pike-perch are also popular. Soups may be eaten before the main course, but traditionally form the main meal and most often are made of meat or chicken stock mixed with a variety of vegetables. Soups are also blended with sour cream, milk and yogurt. A unique form of Estonian soup is ""leivasupp"" (""bread soup""), which is a type of sweet soup that is made of black bread and apples, normally served with sour cream or whipped cream, often seasoned with cinnamon"
"the pie"". Suet is an ingredient in several traditional English dishes. Dumplings made with flour, suet and seasonings and pearl barley may be cooked with casseroles and stews. Potatoes are served roasted, boiled, baked, mashed, and as chips; popular varieties in England including King Edward, Jersey Royal, Charlotte and Maris Piper. Typical English main courses include beefsteak (such as sirloin, rump, fillet, T-bone and rib eye), lamb shank, pork and lamb chops chicken and chips, gammon, egg and chips, steak and kidney pie and other variants of steak pie, chicken and mushroom pie, bacon and egg pie, shepherd's pie, cottage"
"Lorne sausage The lorne sausage, also known as square sausage is a traditional Scottish food usually made from minced meat, rusk and spices. It is commonplace in traditional Scottish breakfasts. The exact origins of the lorne sausage remain unclear. It is often eaten in the Scottish variant of the full breakfast or in a breakfast roll. The sausage is also an appropriate size to make a sandwich using one or two slices from a plain loaf of bread. Sausage meat, in this case a mixture of pork and beef, is minced with rusk and spices, packed into a rectangular tin"