Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
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.
Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews.
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Famous quotes containing the word soup:
“He screamd outTake the soup away!
O take the nasty soup away!
I wont have any soup to-day.”
—Heinrich Hoffmann (18091894)
“In contrast to the flux and muddle of life, art is clarity and enduring presence. In the stream of life, few things are perceived clearly because few things stay put. Every mood or emotion is mixed or diluted by contrary and extraneous elements. The clarity of artthe precise evocation of mood in the novel, or of summer twilight in a paintingis like waking to a bright landscape after a long fitful slumber, or the fragrance of chicken soup after a week of head cold.”
—Yi-Fu Tuan (b. 1930)
“Good intentions are not enough. Theyve never put an onion in the soup yet.”
—Sonya Levien (18951960)