Q: Is soup a primarily liquid food? ¶
A: Yes, and generally served warm , that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid.
Q: Is soup three of the most popular soups in America? ¶
Q: Are soups prepared using fruit as a primary ingredient? ¶
A: Yes, and may be served warm or cold depending on the recipe.
Q: Is soup a clear soup made with beef broth and sautéed onions? ¶
Q: Is soup leek and potato soup made with chicken stock? ¶
A: Yes, and from Scotland.
Q: Is soup a delicacy in Chinese cuisine? ¶
Q: Is soup made of vegetables? ¶
A: Yes, and blue crab meat, and Old Bay Seasoning in a tomato base, from Maryland.
Q: Is soup popular in Middle Eastern and Mediterranean cuisines? ¶
Q: Are soups additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted? ¶
A: Yes, and forming a broth.
Q: Are soups similar to stews, and in some cases there may not be a clear distinction between the two? ¶
A: Yes, however, soups generally have more liquid than stews.
Q: Was soup bouillon cubes? ¶
A: Yes, the earlier meat extract did not require refrigeration, but was a viscous liquid.
Q: Are soups bouillon and consommé? ¶
A: Yes, 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 or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.
Q: Is soup popular in Eastern Europe? ¶
A: Yes, and Russia, and Central Africa.
Q: Is soup served warm with boiled pieces of apple and plums? ¶
A: Yes, and goose liver sausage and the boiled innards of the goose.
Q: Are soups typically broths? ¶
A: Yes, and "clear soups", or starch thickened soups.
Q: Is soup made from fish broth and fermented soy in Japan? ¶
Q: Was soup devised in the 18th century by boiling seasoned meat until a thick? ¶
A: Yes, and resinous syrup was left that could be dried and stored for months at a time.
Q: Are soups a particular variation on the traditional soup? ¶
A: Yes, and wherein the temperature when served is kept at or below room temperature.
Q: Is soup the common name for a diverse collection of soups with varied ingredients? ¶
A: Yes, and including noodles.
Q: Is soup gazpacho? ¶
A: Yes, and a chilled vegetable-based soup originating from Spain.
Q: Are soups on the market? ¶
Q: Is soup a traditional Turkish variety of lentil soup? ¶
A: Yes, and also very common in Turkey.
Q: Are soups classified into two main groups: clear soups and thick soups? ¶
Q: Is soup often served before other dishes in a meal? ¶