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Soups
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, 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, 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 other languages include the It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bisque (food)
Bisque () is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth ( coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crawfish. The French bisque is one of the most popular seafood soups around the world. Although originally applied to seafood soups, the use of the word has expanded to mean any thick soup, such as bisque of tomato or bisque of mushroom. Etymology The French-language name may derive from ''Biscay'', as in the Bay of Biscay. Method Bisque is a method of extracting flavor from crustaceans not perfect enough to send to market. In authentic recipes, the shells are ground to a fine paste and added (sometimes with rice) to thicken the soup. Julia Child remarked: "Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don't want any marvelous tidbits of flavor losing themselves down the drain." See also * List of crab dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Consommé
In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment. Consommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable; in modern UK English, the stress is on the first; and in the US the stress is on the last. A large amount of meat only yields a small amount of consommé; in some recipes, as much as of meat can go into a single serving. This low yield is part of what has traditionally given consommé its refined reputation as an expensive dish. History Clarified broths called consommés have been in use since the Middle Ages, taking many forms from simple soups, to soups made from the meat of a wide variety of less-common animals. The clarification process also historically utilised blood rather than egg whites. A special type of consommé that was boiled solely with tendons and cartilage without the addition o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soupe à L'oignon
French onion soup ( ) is a soup of onions, gently Frying, fried and then cooked in meat Stock (food), stock or water, usually served Gratin, gratinéed with Crouton, croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar dates from the mid-19th century. History Onion soups have been popular at least since Roman times. Onions, a widely grown and generally inexpensive vegetable, were familiar in France, as elsewhere, from time immemorial. Simone Beck, Louisette Bertholle and Julia Child comment in their ''Mastering the Art of French Cooking'', "It is hard to imagine a civilization without onions". In general the onion was regarded as peasant food and the upper classes avoided it:Davidson, p. 555 in the middle of the 18th century a cookery book by the head chef to a French prince included a recipe for "peasant-style onion soup" – . The food writer Waverley Root comments that the o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillabaisse
Bouillabaisse ( , , ; ) is a traditional Cuisine of Provence, Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs ('to boiling, boil') and ('to reduce heat', i.e. 'simmer'). Bouillabaisse was originally a dish made by Marseille fishermen, using bony rockfish, which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse (''Scorpaena scrofa''); sea robin; and European conger. It can also include gilt-head bream, turbot, monkfish, flathead grey mullet, mullet, or European hake. It usually also includes shellfish and other seafood such as Sea urchin as food, sea urchins, Mussel#As food, mussels, velvet crabs, spider crab, spider crabs, or Octopus as food, octopus. More expensive versions may add langoustine (Dublin Bay prawn; Norway lobster), though this was not part of the traditional dish made by Marseille fisherme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Onion Soup
French onion soup ( ) is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar dates from the mid-19th century. History Onion soups have been popular at least since Roman times. Onions, a widely grown and generally inexpensive vegetable, were familiar in France, as elsewhere, from time immemorial. Simone Beck, Louisette Bertholle and Julia Child comment in their ''Mastering the Art of French Cooking'', "It is hard to imagine a civilization without onions". In general the onion was regarded as peasant food and the upper classes avoided it:Davidson, p. 555 in the middle of the 18th century a cookery book by the head chef to a French prince included a recipe for "peasant-style onion soup" – . The food writer Waverley Root comments that the origins of French onion soup may l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pappa Al Pomodoro
(; translating to 'tomato mush') is a thick Tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled. The dish has ancient origins, although it was largely popularized by the 1911 publication of ''Il Giornalino di Gian Burrasca'' and by its television version, in which Rita Pavone sang the well-known song "Viva la pappa col pomodoro". See also * List of Italian soups * List of tomato dishes * List of bread dishes * Pap (food) References Cuisine of Tuscany Italian soups Tomato dishes Articles containing video clips Bread soups {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goulash
Goulash () is a meal (not quite stew or soup) made of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. Its origins may be traced back as far as the 10th century to stews eaten by Hungarian shepherds. At that time, the cooked and flavoured meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal.Bulgaria, Hungary, Poland, Romania, the Czech Republic, and Slovakia Britannica Educational Publishing, 2013, p. 94 Earlier versions of goulash did not include |
Robert May (cook)
Robert May (1588 – in or after 1664) was an English professional chef who trained in France and worked in England. He is best known for writing and publishing the 1660 cookbook '' The Accomplisht Cook''. It was the first major book of English recipes, and contains instructions for many soups and broths, as well as recipes for both sweet and savoury pies. Background May was born in Wing, Buckinghamshire to Edwarde and Joan Mayes in 1588; however, he was not baptised until 2 April 1592. His father worked at Ascott Park as the chief cook to the Dormer family. At age ten, May was sent to Paris by Lady Dormer—where he trained for five years to become a chef. Following his training, he served his apprenticeship in London, working for Arthur Hollinsworth (cook to the Grocer's Hall and Star Chamber). After his apprenticeship, May returned to Wing and became one of the five cooks reporting to his father at Ascott Park. In the mid-1630s Sir Anthony Browne employed May to be the chef a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dashi
is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki. Preparation The most common form of ''dashi'' is a simple broth made by heating water containing ''kombu'' (edible kelp) and '' kezurikatsuo'' (shavings of '' katsuobushi''—preserved, fermented skipjack tuna—or bonito) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted. Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids; combined, they create a synergy of umami. Granulated or liquid instant ''dashi'' largely replaced the homemade product in the second half of the 20th century. Homemade ''dashi'' is less popular today, even in Japan. Compared to the taste of homemade ''dashi'', inst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potage
Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'', which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients, sometimes those easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe. The pottage that these people ate was much like modern-day soups. When wealthier people ate pottage, they would add more expensive ingredients such as meats. Preparation Pottage was typically boiled for several hours until the entire mixture took on a homogeneous texture and flavour; this was intended to break down complex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometimes made i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Service à La Russe
(; , ) is a style of serving food in which dishes are brought to the table sequentially and served separately to each guest. ''Service à la russe'' was developed in France in the 19th century by adapting traditional Russian table service to existing French gastronomic principles. The new service slowly displaced the older (), in which a variety of dishes are placed on the table in an impressive display of tureens, platters, and other serving dishes. In ''service à la russe'', each dish is arranged in the kitchen and immediately brought to the table, where guests choose what they want from each platter as it is presented to them. In ''service à la française'', many platters are placed together on the table, where the dishes often grow cold and lose their freshness before the guests can eat them; and in practice, guests can choose from only a few of the dishes on the table. ''Service à la russe'', which includes only flowers and cold dishes on the table, is less magnifice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
