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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] |
Cream Of Carrot Soup (4129540261)
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before Homogenization (chemistry), homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "Separator (milk), separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy, and "cheesy". In many countries partially fermented cream is also sold as: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gnetum Africanum
''Gnetum africanum'' (eru or African jointfir) is a species of vine native to tropical Africa. Though bearing leaves, the genus ''Gnetum'' are gymnosperms, related to pine and other conifers. ''Gnetum africanum'' has numerous common names and is grown in various countries across Africa, including: Cameroon (''Eru'', ''okok'', ''m’fumbua'', or ''fumbua''), Angola (''KoKo''), Nigeria (''ukazi'', "okazi", or ''afang''), Gabon (Nkumu), Central African Republic (''KoKo''), Congo (''KoKo''), and the Democratic Republic of Congo (''m’fumbua'' or ''fumbua''). ''Gnetum africanum'' has also been referred to as a form of ‘wild spinach’ in English.[Ali, F., Assanta, M.A., and Robert, C. ''Gnetum Africanum: A Wild Food Plant from the African Forest with Many Nutritional and Medicinal Purposes,'' Journal of Medicinal Food 14, no.11 (2011): 1289-1297. [DOI: 10.1089/jmf.2010.0327] Description ''Gnetum africanum'' is traditionally a wild vine and is considered to be a wild vegetable. It i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Food Timeline
Lynne Olver (1958–2015) was a librarian and food historian, and the sole author of the ''Food Timeline'' website. Personal life Olver graduated from the University of Albany (SUNY). She was a librarian at the Morris County Library, New Jersey, and became its director in 2009. ''The Food Timeline'' In 1999, Olver created ''The Food Timeline'', a history website documenting culinary history, food history and recipes. Unlike many other food related websites, Olver gave citations to almost every statement on her site so that readers can verify her claims. Her research has been cited in peer-reviewed journals. In 2020, it was reported that the Olver family was searching for a person or persons to maintain and possibly grow the website. Virginia Tech On November 11, 2020, the Olver family announced on the ''Food Timeline'''s Twitter account that they selected the Virginia Tech The Virginia Polytechnic Institute and State University, commonly referred to as Virginia T ... [...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] |
Italian Cuisine
Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes Columbian exchange, occurred with the colonization of the Americas and the consequent introduction of potatoes, tomatoes, capsicums, and maize, as well as sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most widely appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverse Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre, and Southern Italy, the south of Italy, which are in continuous exchange. Many dishes that were once region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Minestrone
Minestrone (, ) or ''minestrone di verdure'' is a thick soup of Italian origin based on vegetables. It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes pasta or rice. Minestrone traditionally is made without meat, but it has no precise recipe and can be made with many different ingredients. Etymology The word ''minestrone'', meaning a thick vegetable soup, is attested in English from 1871. It is from Italian ''minestrone'', the augmentative form of ''minestra'', 'soup', or more literally 'that which is served', from ''minestrare'', 'to serve', and cognate with ''administer'' as in 'to administer a remedy'. Because of its unique origins and the absence of a fixed recipe, minestrone varies widely across Italy depending on traditional cooking times, ingredients, and season. It ranges from a thick and dense texture with very boiled-down vegetables to a more brothy soup with large quantitie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vicia Faba
''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. This legume is commonly consumed in many national and regional cuisines. Some people suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to a metabolic disorder known as G6PDD. Otherwise the beans, with the outer seed coat removed, can be eaten raw or cooked. With young seed pods, the outer seed coat can be eaten, and in very young pods, the entire seed pod can be eaten. Description ''Vicia faba'' is a stiffly erect, annual plant tall, with two to four stems that are square in cross-section. The leaves are long, pinnate with 2–7 leaflets, and glaucous (grey-green). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malta
Malta, officially the Republic of Malta, is an island country in Southern Europe located in the Mediterranean Sea, between Sicily and North Africa. It consists of an archipelago south of Italy, east of Tunisia, and north of Libya. The two official languages are Maltese language, Maltese and English language, English. The country's capital is Valletta, which is the smallest capital city in the EU by both area and population. It was also the first World Heritage Site, World Heritage City in Europe to become a European Capital of Culture in 2018. With a population of about 542,000 over an area of , Malta is the world's List of countries and dependencies by area, tenth-smallest country by area and the List of countries and dependencies by population density, ninth-most densely populated. Various sources consider the country to consist of a single urban region, for which it is often described as a city-state. Malta has been inhabited since at least 6500 BC, during the Mesolith ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kusksu
Kusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads, and fresh ġbejniet. Although similar in shape, the small pasta beads, known locally as kusksu, look like couscous, but this one tends to be lighter and fluffier in texture. In contrast, kusksu, which gives the soup its name, is "miniature pasta" which is thick and ideal for simmering. Once cooked, the short-cut pasta beads give the soup its distinctive creamy and warm texture, making it an ideal dish to serve during cold weather. Origin Given its close resemblance to couscous, it is likely that kusksu originated during Malta's Arab occupation. However, documentary evidence relating to this period is scarce. A reliable source dating back to the 18th century makes reference to peppercorn-like shaped pasta, suggesting that kusksu pasta was a staple in the Maltese diet. Ingredients The primary ingredient used in kusksu is the broad bean, known locally as ''ful''. Broad beans are wel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kesäkeitto
Kesäkeitto (; ) is a traditional vegetable soup in Finnish cuisine cooked in milk with butter, potatoes, carrots, peas, cauliflower and possibly other vegetables of the season.https://yle.fi/uutiset/3-6222956 uutisartikkeli (in Finnish) During the Russo-Finnish wars, wars in the 1940s, summer soup was very popular in Finland because the availability of many foods was inconsistent, it was satisfying, and it could be made with ingredients from the garden.Kesäkeitto Kotiliesi (in Finnish) For this reason, the Swedish-speaking population of Finland, Finno-Swedes called it ''snålsoppa'' (''snål'' means "stingy"). See also * List of soups * ''Mykyrokka''Sources * Tero Kallio, Kimmo Saira: Simply Scandinavian: Travelling in Time with Finnish Cuisine and Nature. Raikas Publishing Ltd ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kenchin-jiru
Kenchin jiru (けんちん汁, 巻繊汁 ''kenchinjiru''), also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a Japanese vegetable soup prepared using root vegetables and tofu. It is a popular dish in Japan and is prepared in various manners using myriad ingredients. It has been stated that the dish originated several centuries ago from Kenchō-ji, a temple, and it has also been suggested that the dish has its roots in shippoku cuisine. Overview Kenchin jiru is a Japanese vegetable soup prepared using root vegetables and tofu. Typical ingredients include tofu, burdock root, daikon radish, shiitake mushrooms, konnyaku, taro root, sweet potato or potato, carrot, dashi stock, sesame oil, and seasonings. The vegetables and roots can be stir-fried prior to being added to the soup, which reduces their moisture content to accentuate their flavors. Meats such as pork and chicken are sometimes used as an ingredient. It is a popular dish in Japan, where it is prepa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltese Cuisine
Maltese cuisine reflects History of Malta, Maltese history, showing strong Italian cuisine, Italian influences, as well as influences from Spanish cuisine, Spanish, French cuisine, French, Provençal cuisine, Provençal and other Mediterranean cuisines, with some later British cuisine, British culinary influence. Being positioned along important trade routes, having to import most of its foodstuffs, and having to cater for the resident foreign powers who ruled the islands opened Maltese cuisine to outside influences. The traditional Maltese stewed rabbit, , is often identified as the national dish. History Malta's history and geography, at the center of trade routes, had an important influence on its cuisine. Foreign dishes and tastes were absorbed, transformed and adapted.Billiard, E. (2010), Searching for a National Cuisine', Journal of Maltese History, Vol. 2, No. 1 Italian cuisine, Italian (specifically Sicilian cuisine, Sicilian), Middle Eastern cuisine, Middle Eastern and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
