Served hot.Ī variety of thick soups, served hot - with many different types of recipes and regional differences.Ĭhicken broth, rice or orzo, and lemon, thickened with tempered eggsĬan be prepared and served as a cold or hot soupīacon, vegetables, and a thickening agent.
īulgur meatballs and chickpeas in gravy with yogurtĪ yogurt soup that consists of yogurt and leafy vegetables. Some versions are prepared with beans and ham hocks. Typically served preceding or following Amish church services. It has been described as an ancient dish. Originally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. Ī typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. In the Colombian capital of Bogotá, ajiaco is typically made with chicken, three varieties of potatoes, and the Galinsoga parviflora herb commonly referred to in Colombia as guascas. It is known for having a potential for easing or alleviating symptoms associated with the hangover. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. Peruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. You can help by adding missing items with reliable sources. This is a dynamic list and may never be able to satisfy particular standards for completeness. Some soups are served only cold, and other soups can optionally be served cold.
Similar to bisques, chowders are thick soups usually containing some type of starch.Ĭoulis were originally meat juices, and now are thick purées.
Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock.Ī potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush.īisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. Soups have been made since ancient times. A bowl of tortilla soup with all of the garnishes
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