| |
|
|
|
Soup Cookbooks and Recipes
Soups are dishes made by placing meat, eggs, vegetables or
ingredients in hot water or stock.
There are both clear (bouillon) and thick (consommé) soups,
the latter of which can be thickenened using a variety of
different agents, including
starch from vegetables in the soup, cream, butter, eggs, flour, or rice.
Some soup recipes from around the world include:
- Borscht - This is a stew made from
beets. Sometimes meat, cabbage and potatoes are also added.
There are many variants of the basic recipe found in the
cuisines of Eastern Europe.
- Clam chowder
- This is an American recipe
for a milk-based broth. It contains
clams, flour, onions, potato, and bacon or salt pork.
Tomatoes are an optional ingredient, used in the
New York recipe
("Manhattan clam chowder"), but not in the
New England recipe
(often known as "New England clam chowder" or
"Boston clam chowder").
- Cock-a-leekie soup - This is one of British cuisine's
best known recipes. The soup, which originates in Scotland, is
made from leeks and potato with chicken stock.
- Cream of Mushroom - A thick and and hearty mushroom-flavored soup.
- French onion soup - This is a famous French recipe
made from onions and beef broth, and topped with cheese and croutons.
According to legend the soup was invented by King Louis XV.
- Gazpacho - This is a famous Spanish recipe
for cold vegetable soup.
Traditionally gazpacho was made
stale bread, garlic, olive oil, salt and vinegar, but today, bell pepper and tomato are also
often added.
The soup is especially popular in hotter areas of
Spain
such as Andalusia.
- Guly´sleves - This is the original Hungarian recipe
for goulash. It is a meat soup,
traditionally made in a cauldron, based on
beef and onions, and flavored with paprika.
Various other ingredients such as
carrots, pasta squares, fresh peppers or tomatoes
are sometimes also added to the soup. Hot chilies are also sometimes
used, and garlic, herbs, or white wine are often used to enhance the flavor.
- Gumbo - A soup made from meat or shellfish stock, bell peppers, celery, onion and a thickener.
The soup often contains poultry or shellfish
such as
crab,
crawfish or
shrimp.
Tasso (smoked pork shoulder) or
andouille (a sausage made from smoked pork, chitterlings, onions, and wine)
are sometimes also included in the soup, resulting in a
smokey flavor.
The soup originates in Cajun and Creole cuisine,
but today is widely served in the
United States,
especially in
Soul Food restaurants.
- Le Tourin - A French recipe for soup with a strong garlic flavor. Best served over thinly sliced bread.
- Miso soup - Soup which is made primarily from miso paste (fermented rice, barley or soy), and often containing tofu, green onions, seaweed, or even shrimp. Miso soup is served with many meals in Japan, including breakfast!
- Okroshka - This is a traditional
Russian recipe.
It is a cold soup made from kvass (bread drink),
and can also contain meat, fish or vegetables.
A combination of neutral tasting vegetables (such as
potatoes, turnips, rutabagas (yellow turnips), carrots or
cucumbers) and spicy vegetables (mainly green onion, plus
celery,chervil, dill, parsley or tarragon) are used in making
the soup. Spices such as black pepper, mustard or pickled
cucumber may also be added.
- Soljanka - This is a Russian recipe.
It is a thick spicy and sour soup. There are three main varieties of
this soup: fish, meat or mushroom. All the varieties
also contain pickled cucumbers,
and usually cabbage, cream, dill and salty mushrooms.
- Wonton soup - Wontons are dumplings. There are many different varieties found in different Chinese
cuisines. In the North American Chinese cuisine, wontons are often served in a clear broth.
- Yushka - This Ukrainian dish
is a soup made from freshwater fish such as carp.
Your Comments
Please share your comments on this page:
Related pages on this web site:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Louis P. De Gouy
Dover Publications
Released: September 12th, 2018
Hardcover (432 pages)
 | List Price: $27.95*
Lowest New Price: $15.29*
In Stock.*
*(As of 11:34 Pacific 26 Nov 2022 More Info)
Click Here | Description:
The Soup Book: Over 700 Recipes- Manufacturer: Dover Publications
- Brand: Dover Publications
- ISBN: 0486826945
- UPC: 800759826940
- EANs: 9780486826943, 0800759826940
- PartNumber: 33608488
Details:- Hardcover
- Edition: reprint
- Number of Pages: 432
- Author: Louis P. De Gouy
- Publication Date: September 12th, 2018
- Release Date: September 12th, 2018
Physical Description:- Size: 9.5 Inches by 6.5 Inches by 1.5 Inches
- Weight: 1.85 Pounds
Click here for more information |
|
By Janet Zimmerman
Rockridge Press
Released: August 17th, 2021
Paperback (116 pages)
 | List Price: $9.99*
Lowest New Price: $8.99*
In Stock.*
*(As of 11:34 Pacific 26 Nov 2022 More Info)
Click Here | Description:
Essential Soup Cookbook: Comforting, Hearty Favorites- Manufacturer: Rockridge Press
- ISBN: 1638073015
- EAN: 9781638073017
Details:- Paperback
- Number of Pages: 116
- Author: Janet Zimmerman
- Publication Date: August 17th, 2021
- Release Date: August 17th, 2021
Physical Description:- Size: 9.21 Inches by 7.4 Inches by 0.47 Inches
- Weight: 0.65 Pounds
Click here for more information |
|
By The Editors of Cooking Light
Cooking Light
Released: September 3rd, 2021
Paperback (96 pages)
 | Lowest New Price: $11.99*
In Stock.*
*(As of 11:34 Pacific 26 Nov 2022 More Info)
Click Here | Description:
Cooking Light Soups & Stews- Manufacturer: Cooking Light
- ISBN: 1547857617
- EAN: 9781547857616
Details:- Paperback
- Number of Pages: 96
- Author: The Editors of Cooking Light
- Publication Date: September 3rd, 2021
- Release Date: September 3rd, 2021
Physical Description:- Size: 10.88 Inches by 8.0 Inches by 0.23 Inches
Click here for more information |
|
By Victor D'Avila-Latourrette
Clarkson Potter
Released: January 5th, 1998
White Paperback (208 pages)
 | List Price: $17.99*
Lowest New Price: $16.19*
In Stock.*
*(As of 11:34 Pacific 26 Nov 2022 More Info)
Click Here | Description:
Twelve Months of Monastery Soups: A Cookbook- Manufacturer: Clarkson Potter
- Brand: Clarkson Potter
- ISBN: 0767901800
- EAN: 9780767901802
- PartNumber: 619851
Details:- Paperback
- Edition: Revised ed.
- Number of Pages: 208
- Author: Victor D'Avila-Latourrette
- Publication Date: January 5th, 1998
- Release Date: January 5th, 1998
Physical Description:- Size: 8.98 Inches by 7.46 Inches by 0.54 Inches
- Weight: 0.77602716224 Pounds
- Color: White
Features:- Used Book in Good Condition
Click here for more information |
|
By Editors of Cooking Light Magazine
Oxmoor House
Released: November 1st, 2011
Paperback (276 pages)
 | List Price: $17.95*
Lowest New Price: $12.27*
In Stock.*
*(As of 11:34 Pacific 26 Nov 2022 More Info)
Click Here | Description:
Cooking Light Soups & Stews Tonight!: 140 Simple, Great-Tasting Recipes- Manufacturer: Oxmoor House
- ISBN: 0848733606
- EAN: 9780848733605
Details:- Paperback
- Number of Pages: 276
- Author: Editors of Cooking Light Magazine
- Publication Date: November 1st, 2011
- Release Date: November 1st, 2011
Physical Description:- Size: 10.0 Inches by 9.5 Inches by 0.625 Inches
- Weight: 2.15 Pounds
Click here for more information |
|
| |
