Soup Recipes when Learning How to Make Soup must know Soup Terms

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Soup Recipes include Appetizer Soups if you Know History of Soup

soup recipes, soup terms, how to make soup, history of soup, appetizer soups

Making soup recipes and stews is one of the oldest forms of cooking. Many centuries ago European peasants were living on one dish meals of meat and vegetables cooked together. Fishermen’s wives made chowder and bouillabaisse from their share of the catch spared for home consumption. Gypsy cooks threw into a pot whatever the countryside had to offer. It is one way of cooking that most of us would not want to do without. Soups made with meat, game or fish with the addition of wild rice are recorded in much of our history and are still popular today.

Soup recipes today are valued for their taste and aroma but also for the vitamins and minerals that they contain. Homemade soup rates high among the most nourishing, delicious and economical of all foods. It makes an excellent appetizer or served with crusty bread, an ideal lunch or supper. Nothing taste so good and makes you feel so much better than a bowl of chicken noodle soup when you have a cold. Nothing warms you up so quickly on a cold day like a bowl of hot soup recipes.

Thin, light, savory clear soups give an edge to the appetite. They were designed to precede elaborate formal dinners. Their purpose is different and thin soups can never replace the hardy chowders, stews and other soups of substance.

Very popular soups today are the cream soups, made with milk or heavy creams with the addition of vegetables or fish. These are seasoned and always thickened. Bisques are generally made from shell fish, milk and seasonings and served with diced fish; made similar to purees.

The following is a list of terms to help you with your soup recipes and stew recipes.

BISQUE- A rich cream or pureed soup often made with shellfish, poultry or game.

BORSCHT-A soup made primarily of beets and served hot or cold with sour cream.

BOUILLON-A seasoned broth in concentrated form.

BOUQUET GARNI-A small bundle of herbs, usually wrapped together, added during cooking for flavor and removed before serving.

BROTH-The liquid obtained by simmering meat or poultry, bones and/or vegetables in water. Broth is usually seasoned, strained and degreased for use as the base for soups, stews and sauces. The terms broth and stock are used interchangeably.

BRUNSWICK-A stew typically featuring two meats such as chicken and game plus vegetables.

BURGOO-A stew generally made from several kinds of meat, a variety of vegetables and highly spiced.

CASSOULET-A French-inspired meaty bean stew usually containing sausage and poultry. It is typically flavored with garlic.

CHILI CON CARNE-A highly seasoned Mexican-American dish of beef, tomatoes and often beans. Quite often called chili, there are many variations.

CHOWDER-milk based thick soup made from fish, shellfish or vegetables and usually containing diced potatoes.

CIOPPINO-A tomato based fish stew containing many kinds of seafood.

CONSOMME-A clear soup made by straining, reducing and clarifying broth.

CROUTONS-Small hand toasted pieces of bread used for garnish.

FRICASSEE-A dish of small pieces of meat like chicken or veal, stewed in stock and served in a white sauce.

GUMBO-A thick Creole soup containing a combination of poultry, game, fish, seafood and vegetables. It is thickened with okra pods or gumbo file’, powdered dried sassafras leaves.

MINESTRONE-A thick vegetable soup usually with dried beans and pasta.

RAGOUT-A well seasoned meat and vegetable stew in a thick sauce.

STEW-A combination of meat or fish, vegetables and a small amount of liquid that is simmered or slowly boiled in a covered container. It is characterized by tender meat and well-mingled flavors.