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Cream Of Asparagus Soup
Cream of asparagus soup is a soup prepared with asparagus, stock and milk or cream as primary ingredients. Ingredient variations exist. Cream of asparagus soup may be served hot or cold, and the soup may be finished with various garnishes such as chives, crème fraîche and sour cream. Ingredients and preparation methods Asparagus, a light chicken or vegetable stock and milk or cream are primary ingredients. The cooked asparagus may be puréed or pulped in its preparation, and some preparations may combine both puréed and solid forms of asparagus, such as cooked asparagus tips. Puréed versions may be strained through a sieve to remove stray stringy asparagus matter. The use of thick pieces of asparagus can enhance the flavor of puréed versions of cream of asparagus soup, as can the use of fresh asparagus while it is in season (during spring). It may be thickened using a roux, and some versions may omit milk and use extra stock, along with additional roux to thicken the s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asparagus
Asparagus (''Asparagus officinalis'') is a perennial flowering plant species in the genus ''Asparagus (genus), Asparagus'' native to Eurasia. Widely cultivated as a vegetable crop, its young shoots are used as a spring vegetable. Description Asparagus is an herbaceous, perennial plant growing typically to tall, with stout stems with much-branched, feathery foliage. It has been known to grow as long as . The 'leaves' are needle-like cladodes (Aerial stem modification, modified stems) in the Leaf#Morphology, axils of scale leaves; they are long and broad, and clustered in fours, up to 15, together, in a rose-like shape. The root system, often referred to as a 'crown', is adventitious; the root type is Fascicle (botany), fasciculated. The flowers are bell-shaped, greenish-white to yellowish, long, with six tepals partially fused together at the base; they are produced singly or in clusters of two or three in the junctions of the branchlets. It is usually dioecious, with male ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Half And Half
"Half and half" is the name of various beverages and foods made of an equal-parts mixture of two substances, including dairy products, alcoholic beverages, and soft drinks. Alcoholic beverages Belgium In some cafés in Brussels, a "half en half", Dutch for "half and half", is a mixture of white wine and champagne. Originally, it was a mixture of two different typical beer types from Brussels: 50% lambic and 50% faro. Denmark If you order a "half and half" in a Copenhagen bar, you will get a mixture of dark beer and pilsner (lager). The dark beer is a Danish version of an Imperial stout-type beer; in Denmark simply called "porter", which is a little sweeter than a Guinness. Ireland, England and North America In Britain, a half and half may mean a mixture of mild ale and bitter. In the North East of England, a request for a half and half would more commonly produce a combination of Scotch ale and India pale ale (IPA). This drink fell from favour when the Scottish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Soups
A cream soup is a soup prepared using cream, light cream, half and half, or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been puréed. A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base. Sometimes, leftover vegetables and meats are used in cream soups. List of cream soups A multitude of notable cream soups exist, including, but not limited to the following listed below. Additional cream soups include cream of cauliflower, cream of fennel, cream of potato, cream of corn, cream of walnut, cream of roasted pumpkin, cream of celery and cream-of-anything soup. Gallery Crema de almejas.JPG, Cream of clams soup Cream of Corn Soup.JPG, Cream of corn soup Crema de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asparagus
Asparagus (''Asparagus officinalis'') is a perennial flowering plant species in the genus ''Asparagus (genus), Asparagus'' native to Eurasia. Widely cultivated as a vegetable crop, its young shoots are used as a spring vegetable. Description Asparagus is an herbaceous, perennial plant growing typically to tall, with stout stems with much-branched, feathery foliage. It has been known to grow as long as . The 'leaves' are needle-like cladodes (Aerial stem modification, modified stems) in the Leaf#Morphology, axils of scale leaves; they are long and broad, and clustered in fours, up to 15, together, in a rose-like shape. The root system, often referred to as a 'crown', is adventitious; the root type is Fascicle (botany), fasciculated. The flowers are bell-shaped, greenish-white to yellowish, long, with six tepals partially fused together at the base; they are produced singly or in clusters of two or three in the junctions of the branchlets. It is usually dioecious, with male ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Jersey Journal
''The Jersey Journal'' was a daily newspaper, published from Monday through Saturday, covering news and events throughout Hudson County, New Jersey. ''The Journal'' is a sister paper to ''The Star-Ledger'' of Newark, ''The Times'' of Trenton and the ''Staten Island Advance'', all of which are owned by Advance Publications, which bought the paper in 1945. The newspaper ceased publishing in February 2025. History Founded by Civil War veterans William Dunning and Z. K. Pangborn, the ''Jersey Journal'' was originally known as the ''Evening Journal'' and was first published on May 2, 1867. The newspaper's first offices were located at 13 Exchange Place in Jersey City with a reported initial capitalization of $119. The newspaper built a new office building on 37 Montgomery Street in 1874. Editor Joseph A. Dear changed the ''Evening Journal'' to its current name in 1909. The paper relocated again, in 1911, to a building at the northeast corner of Bergen and Sip Avenues. This buil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Huffington Post
''HuffPost'' (''The Huffington Post'' until 2017, itself often abbreviated as ''HPo'') is an American progressive news website, with localized and international editions. The site offers news, satire, blogs, and original content, and covers politics, business, entertainment, environment, technology, popular media, lifestyle, culture, comedy, healthy eating, young women's interests, and local news featuring columnists. It was created to provide a progressive alternative to conservative news websites such as the Drudge Report. The site contains its own content and user-generated content via video blogging, audio, and photo. In 2012, the website became the first commercially run United States digital media enterprise to win a Pulitzer Prize. Founded by Arianna Huffington, Andrew Breitbart, Kenneth Lerer, and Jonah Peretti, the site was launched on May 9, 2005, as a counterpart to the Drudge Report. In March 2011, it was acquired by AOL for US$315 million, with Arian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Soup
Vegetable soup is a common soup prepared using vegetables (including leaf vegetables, and sometimes loosely mushrooms) as primary ingredients. It dates to ancient history, and in modern times is also a mass-produced food product. Overview Vegetable soup is prepared using vegetables, leafy greens, mushrooms, and roots as the main ingredients. Some fruits, such as tomato and squash, are considered vegetables in such a context. Vegetable soup can be prepared as a stock- or cream-based soup. Basic ingredients in addition to vegetables can include beef, fish, beans and legumes, grains, tofu, noodles and pasta, vegetable broth or stock, milk, cream, water, olive or vegetable oil, seasonings, salt and pepper, among myriad others. Some vegetable soups are pureed and run through a sieve, straining them to create a smooth texture. It is typically served hot, although some, such as gazpacho, are typically served cold. Vegetable soup is sometimes served as a starter or appetizer dish. Ve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Vegetable Soups
This is a list of vegetable soups. Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. Vegetable soups * Atama soup – a vegetable and palm nut soup that originates in South Nigeria. * * * Cabbage soup – prepared using sauerkraut or white cabbage ** Shchi – a Russian-style cabbage soup * Caldo verde – a Portuguese soup made with potatoes and collard greens * * * * * * * * Editan – a South Nigerian soup made from editan leaf, a bitter leaf * Eru – a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon, it is prepared using finely shredded leaves of the eru * * Hodge Podge * Hot and sour soup – a variety of soups from several Asian culinary traditions, some are meat-free * Kawlata – a traditional Maltese vegetable soup * Kenchin-jiru – a Japanese soup prepared using root vegetables and tofu * Kesäkeitto – a Finnish traditional vegetable soup made with vegetables and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. 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. A 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. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. 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. Similar to bisques, chowders are thick soups usually containing some type of starch. Coulis were ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Soup
A cream soup is a soup prepared using cream, light cream, half and half, or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been puréed. A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base. Sometimes, leftover vegetables and meats are used in cream soups. List of cream soups A multitude of notable cream soups exist, including, but not limited to the following listed below. Additional cream soups include cream of cauliflower, cream of fennel, cream of potato, cream of corn, cream of walnut, cream of roasted pumpkin, cream of celery and cream-of-anything soup. Gallery Crema de almejas.JPG, Cream of clams soup Cream of Corn Soup.JPG, Cream of corn soup Crem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crouton
A crouton () is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad— as an accompaniment to soups and stews, or eaten as a snack food. Etymology The word crouton is derived from the French ''croûton'', itself a diminutive of ''croûte'', meaning "crust". ''Croutons'' are often seen in the shape of small cubes, but they can be of any size and shape, up to a very large slice. Many people now use crouton for croute, so the usage has changed. Historically, however, a croute was a slice of a baguette lightly brushed with oil or clarified butter and baked. In English descriptions of French cooking, ''croûte'' is not only a noun but also has a verb form that describes the cooking process that transforms the bread into the crust. Preparation The preparation of croutons is relatively simple. Typically the cubes of bread are lightly coated in oil or butter (which may be seasoned or flavored ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Companion to Food'' (OCF), "soup" is "the most general of the terms which apply to liquid savoury dishes";Davidson, p. 735 others include broth, bisque (food), bisque, consommé, potage and many more. Although most soups are savoury, sweet soups are familiar in some parts of Europe. Soups have been made since prehistoric times, and have evolved over the centuries. Originally "sops" referred to pieces of bread covered with savoury liquid; gradually the term "soup" was transferred to the liquid itself. Soups are common to the cuisines of eastern and western countries and have been served at the grandest of banquets as well as in the humblest peasant homes. Name The term soup, or words like it, can be found in many languages. Similar terms in othe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
