Soups

Source: Wikipedia. Pages: 80. Chapters: Pea soup, Portable soup, Chicken soup, Chowder, Scotch broth, Corn soup, Herring soup, Laksa, Cucumber soup, Gumbo, List of soups, Noodle soup, Goulash, Asian soups, Borscht, Clam chowder, List of cheese soups, Saimin, Sancocho, Tarhana, Rasam, Turtle soup, Fisherman's Soup, Spring soup, Sopa de mondongo, Mohinga, Iskembe, Avgolemono, Soup kitchen, Tom yum, Cream of mushroom soup, Mont Di, Mock turtle soup, Vichyssoise, Sorrel soup, Southern Illinois chowder, Khao soi, Chupe, Pomegranate soup, Ajiaco, Mannish water, Harira, Black soup, Fish tea, Cullen Skink, Encebollado, Gulyásleves, Cold borsch, Oxtail soup, Soyo, Potage, Wedding soup, Steckrübeneintopf, Ohn no khao swè, Rawon, Cacik, Purée Mongole, Sayur Asem, Corn chowder, Garudiya, Egusi, Pira caldo, Tomato soup, Swikee, Rumford's Soup, Hochzeitssuppe, Fanesca, Brown Windsor soup, Mulligatawny, Rose hip soup, Hae mee, Cazuela, Sour soup, Lentil soup, Samlar machu, Caldo verde, Obara, Khao poon, Styrian sour soup, Fasolada, Instant soup, Soto ayam, Tom kha gai, Pig's organ soup, Piti, Cock-a-leekie soup, Pumpkin soup, Blood soup, Kharcho, 15 bean soup, Bouillon, Soup Joumou, She-crab soup, Partan bree, Thenthuk, Beer soup, Krentjebrij, Bouneschlupp, Hodge-Podge, Svartsoppa, Soup with risotto, Thukpa, Yakamein, Tekwan, Cow cod soup, Wodzionka, Caldo de costilla, Collard liquor, Pasulj, Ash Reshteh, Prawn soup, Shambar, Canja de galinha, Changua, Sayur lodeh, Ogbono soup, Jenny Lind Soup, Flädle, Tacacá, Mykyrokka, Kulajda, Suaasat, Sopa teologa, Crème Ninon, Pisca Andina, Aush, Draw soup, Lohikeitto, Bob chorba, Prezganka, Nettle soup, Sopa de pata, Sliced fish soup, Bacon soup, Sup Kambing, Apple soup, Siemieniotka, Xurpa, Quibebe. Excerpt: Gumbo is a stew or soup which originated in south Louisiana. It consists primarily of a strong stock, meat or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder, or the French base made of flour and fat, roux. The dish likely derived its name from either the African word for okra (ki ngombo) or the Choctaw word for filé (kombo). Two main varieties of gumbo exist. Creole gumbo generally contains shellfish, tomatoes, and a thickener. Cajun gumbo is generally based on a dark roux and is spicier, with either shellfish or fowl. Sausage or ham can be added to a gumbo made with either fowl or shellfish. After the base is prepared, vegetables are cooked down, and then meat is added. The dish boils for a minimum of three hours, with shellfish and some spices added near the end. After the pot is removed from heat, filé powder can be added. Gumbo is traditionally served over rice. A third variety, the meatless gumbo z'herbes is essentially a gumbo of slow-cooked greens sometimes thickened with roux. Gumbo originated in Louisiana in the 18th century and combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African, and Choctaw. The dish may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse. It was first described in 1802 and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the United States Senate cafeteria added it to the menu in honor of Senato...