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   Types Of Soups
Definition of Soup Classifications
"Traditionally, soups are classified into two broad 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 thickened with cream; cream soups are thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream." "Other ingredients commonly used to thicken soups and broths include rice, flour, and grain."

Did you know? "The word soup originates from "sop", a dish originally consisting of a soup or thick stew which was soaked up with pieces of bread."
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Dessert soups
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Fruit soups
"Fruit soups are served warm or cold depending on the recipe." "Many recipes are for cold soups served when fruit is in season during hot weather. Some like Norwegian fruktsuppe may be served warm and rely on dried fruit such as raisins and prunes and so could be made in any season. Fruit soups may include milk or cream, sweet or savoury dumplings, spices, or alcoholic beverages such as brandy or champagne. Cherry soup is made with table wine and/or port."

"Cold and warm fruit soups are common in Scandinavian, Baltic and Eastern European cuisines while hot fruit soups with meat appear in Middle Eastern, Central Asian and Chinese cuisines." "Cold fruit soups include krentjebrij."

"Fruit soups are uncommon or absent in the cuisines of the Americas, Africa and Western Europe." "They are also not seen in Japan, Southeast Asia or Oceania." "The exception is cold fruit soups that are savory rather than (or in addition to) sweet."

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Cold soups
"Cold soups are a particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature." "They may be sweet or savory." "In summer, sweet cold soups can form part of a dessert tray." "Some soups are served only cold, and other soups can optionally be served cold."


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Fish soups
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Noodle soups
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Bisques
Heavy cream soups, with shellfish or puree of vegetables, fruits, or fish.
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Chowders
Thick soups usually containing seafood and potatoes, milk and cream
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Other broths

Clear or Stocks: Brown Veal, White Beef, Fumet, Chicken, White Veal, Fish
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Cream
"Thickened with a white sauce." "Although they can be consumed on their own, they often come in condensed form and can be used to create a variety of meat and pasta dishes."
Cream of tomato soup,  Cream of mushroom soup,  Cream of broccoli soup
Cream of celery soup,  Cream of chicken soup,  Cream of potato soup
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Beverage soups
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Resource Links:
wikipedia encyclopedia / documentation_license

Full Moon Days
Flower of the Month
This page celebrates all soup holidays!
National Soup Month, Soup Swap Month, Homemade Soup Day, Split Pea Soup Week
National Chili Month



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Mushroom Barley Soup   license