Soup
Food
When winter temperatures drop, soup's on...and haven't been hit with snow. One side effect of the cooler weather is the way it affects the level of our soup sales. I'm a soup lover, so I'll have it when it's 100 degrees out, but some are more temperature-sensitive when it comes... In this article: Soup, Turkey, Rotisserie, Potato, Celery, Pineapple, Wine Spectator, and Thyme |
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L.A. Times - Food & Dining | 3 days ago
Seongbukdong in Koreatown
...secrets of her cooking, Shon says, are quality and careful preparation. Take gook bab, called beef-rice soup on the menu, a humble-looking soup of beef bits and vegetables, meant to be combined with rice at the table. She puts high-quality...
In this article: Doenjang, Kimchi, Soy sauce, Silver, Seoul, South Korea, Stilton, and Fermented bean paste
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ChicagoNow | 5 days ago
Next Stop: Re-Thinking Soup
Give yourself a break from turkey next Tuesday at the Hull House with Re-Thinking Soup, a free weekly lunch of soup made from ingredients found at Hull House's urban gardens. Activists, farmers, doctors, economists, artists, and guest chefs...
In this article: Hull House
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How to of the Day | 6 days ago
How to Make Spicy Butternut Squash Soup
This is a pleasant, spicy, warm soup just right for a chilly autumn day. This soup can also be served cold with a little heavy cream swirled in. It will keep in your refrigerator for a week and if frozen can last a least a month. Peel...
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HowStuffWorks: Daily Stuff Feed | 7 days ago
5 Simple Homemade Soups
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ABC | November 18, 2009
Phoenix neighborhood serves up soup, holiday warmth
...and children of Phoenix Day Child and Family Learning Center will continue a yearly tradition when they prepare huge pots of soup to share with their families and the entire Central Park neighborhood. Located just south of downtown...
In this article: Phoenix and Learning Center
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San Diego Union-Tribune | November 18, 2009
Soup to conquer
...soup. "Here in San Diego, you have so many fresh herbs all year long. Tarragon works so well in many soups. And remember to finish your soup with the herbs in cheesecloth, rather than simmer with them. " Many cooks like to finish pureed...
In this article: Walnut, Persimmon, Garlic, Bisque, Potato, Parsnip, and Solana Beach
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washingtonpost.com | November 17, 2009
Grandma's turnips get a thoroughly modern makeover
...for a late Sunday brunch. The first thing Lewis sent out was a small bowl of turnip soup. "It has the illusion of richness, but it's a very lean soup," said Peacock, who is executive chef at the Watershed Restaurant in Decatur, Ga. He...
In this article: Edna Lewis, Potato, Basil, Turtle soup, Crouton, Sweet potato, and Nutmeg
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New York Post | November 16, 2009
'Scammer' is soup-canned
Biz behind Seinfeld's 'Nazi': Gal lied to us Last Updated: 6:05 PM, November 16, 2009 Posted: 4:32 AM, November 16, 2009 No soup for you, Dina Wein-Reis! The Upper West Side multimillionaire -- charged with bilking at least $20...
In this article: Robert Bertrand, Seinfeld, and New York
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New York Times | November 13, 2009
Dr. Andrew Weil's Stress Free Squash Soup
...health. So when I asked him to contribute to the Eat Well Thanksgiving series, it was no surprise that he offered up a simple, low-stress soup recipe. Mark Peterman for The New York Times Dr. Andrew Weil "Thanksgiving is a great time to...
In this article: New York Times and The New York Times
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The Salt Lake Tribune | November 11, 2009
Healing soups for cold and flu season
This Site Tribtowns.com: Enter your Zip code to find news and events in your area Healing soups for cold and flu season Keep your immunity system revved up with a hearty bowl of comforting nourishment. Chef Tom Grant from Martine...
In this article: Garlic, Tofu, Tomato soup, Celery, and Cayenne pepper
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Description from Wikipedia:
Soup is a food 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 until the flavor is extracted, forming a broth.
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 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, flour and grains.
thumb|220px|[[Romanian potato soup]]
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