Category: Soup

Traditionally, soups are classified into two main 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 or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.
Sop Buntut

Sop Buntut – Javanese Oxtail Soup

In Indonesian cuisine, oxtail soup (sop buntut) is a popular dish. It is made of slices of fried or barbecued oxtail, served in vegetable soup with rich but clear beef broth.

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Pancit Molo - Filipino Pork Dumpling Soup

Pancit Molo – Filipino Pork Dumpling Soup

Pancit Molo or Filipino Pork Dumpling Soup is a type of soup using wonton wrappers which originated from Molo district in Iloilo City.

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Cream of Asparagus Soup

Cream of Asparagus Soup

Cream of asparagus soup is prepared with asparagus, stock and milk or cream as the primary ingredients. It can be served hot or cold, and may be finished with various garnishes such as asparagus tips, chives, crème fraîche and sour cream.

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Receta Chupe de Mariscos

Chupe de Mariscos – Peruvian Seafood Soup

Although the original recipe calls for crayfish, prawn chupe has become more widely eaten, as fresh or frozen prawn become more common.

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Chilled Tomato Soup

Salmorejo Cordobés – Chilled Tomato Soup

Salmorejo is more filling than gazpacho, with added bread, and extremely tasty thanks to extra virgin olive oil, vinegar, garlic and seasonings.

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Shchi - Traditional Russian Cabbage Soup

Shchi – Traditional Russian Cabbage Soup

Shchi is a traditional cabbage soup of Russia where it has been known as far back as the 9th century. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi.

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Cream of Crab Soup

Cream of Crab Soup

A mouthwatering rich and delicately seasoned cream of crab soup. Serve this hearty bowl of delectable crab-meat morsels with finely snipped chives for garnish.

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Russian Rassolnik

Rassolnik – Russian Beef, Barley, and Gherkin Soup

Rassolnik is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys.

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Cawl Cennin - Welsh Leek Soup

Cawl Cennin – Welsh Leek Soup

The leek is widely recognised as the national symbol of Wales and what better way to showcase its flavour than in a hearty soup. Cawl Cennin is easy to make and a great winter warmer.

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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

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Soup Joumou

Soup Joumou – Haitian Beef and Pumpkin Soup

Pumpkin based, packed with veggies, beef, and pasta, this soup holds a huge historical significance being a symbol of Haitian independence! It is traditionally eaten on January 1st and is usually called Haitian New Year’s Soup.

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Caldillo de Perro - Fish Soup with Bitter Orange

Caldillo de Perro – Fish Soup with Bitter Orange

Usually prepared in the fishing districts, fresh fish is cut into slices and seasoned with salt. Traditionally cooked in a clay pot, where oil, garlic and onions are heated and boiling water is added.

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Binignit

Binignit – Visayan Dessert Soup

A Visayan dessert soup from the central Philippines. The dish is traditionally made by Visayans with slices of sabá bananas, taro, and sweet potato.

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Sopa de Lima

Sopa de Lima – Yucatán-Style Lime Soup

Lime soup is a traditional dish from the Mexican state of Yucatan, which is made of chicken or some other meat such as pork or beef, lime juice and served with tortilla chips.

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Russian Cabbage and Sorrel Soup - Green Shchi

List of Soups

Soups have been made since ancient times. Around 1300, Huou, chef at the court of Kublai Khan, wrote a collection of recipes (mainly soups) and household advice entitled “The Important Things to Know About Eating and Drinking”.

Some soups are served with large chunks of meat or vegetables left in the liquid, while a broth …

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