Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick (like GUMBO), thin (such as a CONSOMMÉ), smooth (like a BISQUE) or chunky (CHOWDER or BOUILLABAISSE). Though most soups are hot, some like VICHYSSOISE and many FRUIT SOUPS are served cold. Soups are often garnished with flavor enhancers such as CROUTONS, grated or cubed cheese or sour cream. They can be served as a first course or as a meal, in which case they're often accompanied by a sandwich or salad. See also AVGO-LEMONO; BILLY BI; BIRD'S NEST; BORSCHT; BOURRIDE; CALDO VERDE; CALLALOO; CAUDIÈRE; CHLODNIK; COCK-A-LEEKIE; COTRIADE; COULIS; CUSH; DASHI; DUBARRY; FRUIT SOUP; GARBURE; GAZPACHO; MENUDO; MINESTRA; MOCK TURTLE; MULLIGATAWNY; OZONI; PANADA; PEPPER POT; PISTOU; POSOLE; RIBOLLITA; SCOTCH BROTH; SHE-CRAB SOUP; SIZZLING RICE SOUP; WON TON SOUP.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Also, what we have been eating all week. Monday and Tuesday: onion soup. Last night (and tonight): crab soup. My freezer is full of cauliflower soup and leftover chicken stock. It's been a very autumnal few weeks at the Pollard house.
But speaking of the crab soup, it really is great. I use my mom's recipe, which is adapted from Julia Child's, and basically involves making a simple vegetable soup (with bouillon cubes, even, instead of actual stock) then ramping it up with crab and Old Bay. It's filling and healthy and really tastes great.
Of course, that might be partly because I add six times more Old Bay than Julia recommends.