Soup FAQs:


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?

A: Yes.

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?

A: Yes.

Q: Is soup leek and potato soup made with chicken stock?

A: Yes, and from Scotland.

Q: Is soup a delicacy in Chinese cuisine?

A: Yes.

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?

A: Yes.

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?

A: Yes.

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?

A: Yes.

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?

A: Yes.

Q: Is soup often served before other dishes in a meal?

A: Yes.