Soup

Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. Boiling was not a common cooking technique until the invention of containers about 5,000 years ago, so soups presumably were little-known before that time.

Related Topics:
Savoury - Food - Boiling - Meat - Vegetables - Beans - Stock - Water - Broth

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OR

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A term used by various members of the int4rweb, as it were, as slang for the herb, cannabis sativa

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Over the centuries, the terms ' and potage have become separated from broth and stock (and their refinement, consommé). The language may have shifted over time, but the modern definitions of soup and stew were established in the 18th century: soups usually are more liquid; stews are thicker, containing more solid ingredients. Stews are cooked in covered containers for longer periods of time, at a gentle boil with less water and at a lower heat.

Related Topics:
Potage - Broth - Consommé - Stew - 18th century

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Traditionally, soups are classified into two broad 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 thickened with starch; bisques are made from puréed shellfish thickened with cream; cream soups are thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, and .

Related Topics:
French - Bouillon - Purée - Bisque - Shellfish - Cream - Béchamel - Velouté - Egg - Butter - Rice - Flour

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