Definition of Soup Classifications
"Traditionally, soups are classified into two broad groups: clear soups and thick soups." "The established French classifications of clear soups are bouillon and consommé." "Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish thickened with cream; cream soups are thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream." "Other ingredients commonly used to thicken soups and broths include rice, flour, and grain."
Did you know? "The word soup originates from "sop", a dish originally consisting of a soup or thick stew which was soaked up with pieces of bread."
- Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served hot or cold.
- Oshiruko, a Japanese azuki bean soup
- Tong sui, a collective term for Chinese sweet soups.
- Etrog, a fruit soup made up from the citron used in Jewish Ritual at the feast of Succoth, is eaten by Ashkenazi.
- Naengmyeon - (Korean) buckwheat noodles in a tangy iced beef broth, raw julienned vegetables, a slice of a Korean pear, and often a boiled egg and/or cold beef.
- Fruktsuppe, Norwegian fruit soup, on dried fruit such as raisins and prunes.
"Fruit soups are served warm or cold depending on the recipe." "Many recipes are for cold soups served when fruit is in season during hot weather. Some like Norwegian fruktsuppe may be served warm and rely on dried fruit such as raisins and prunes and so could be made in any season. Fruit soups may include milk or cream, sweet or savoury dumplings, spices, or alcoholic beverages such as brandy or champagne. Cherry soup is made with table wine and/or port."
"Cold and warm fruit soups are common in Scandinavian, Baltic and Eastern European cuisines while hot fruit soups with meat appear in Middle Eastern, Central Asian and Chinese cuisines." "Cold fruit soups include krentjebrij."
"Fruit soups are uncommon or absent in the cuisines of the Americas, Africa and Western Europe." "They are also not seen in Japan, Southeast Asia or Oceania." "The exception is cold fruit soups that are savory rather than (or in addition to) sweet."
- Winter melon soup: is a Chinese soup, usually with a chicken stock base. It is a savory soup, often including other vegetables and mushrooms. Technically, the winter melon is a fruit, since it is a seed bearing body, but in practical use, it is a vegetable. Winter melon soup is often presented as a whole winter melon, filled with stock, vegetables and meat, that has been steamed for hours. The skin is decoratively cut, so that what is presented is a decorative centerpiece, smaller than a medicine ball, larger than a soccer ball, filled with soup. The flesh of the melon is scooped out with the soup.
- Gazpacho (from Spain and Portugal) is a savory soup based on tomato, a New World fruit.
"Cold soups are a particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature." "They may be sweet or savory." "In summer, sweet cold soups can form part of a dessert tray." "Some soups are served only cold, and other soups can optionally be served cold."
- Cold borscht: There are two borscht, hot and cold. Both are based on beets, but are otherwise prepared and served differently.
- Cucumber soup: is a soup based on cucumbers, known in various cuisines.
- Gazpacho: (Spanish) pureed tomato and vegetable soup.
- Tarator: A Bulgarian cold soup made from yogurt and cucumbers.
- Vichyssoise: (French-American) creamy potato and leek soup, served with chives.
- Dashi soup: (Japanese) fish stock soup, with seasonal vegetables.
- Sour cherry soup: A cream-based Hungarian soup.
- Bouillabaisse - (French) fish soup
- Cioppino - (Italian-American) fish stew with tomatoes and a variety of fish and shellfish
- Cullen Skink - A fish soup made with Smoked Haddock, potatoes, onions and cream from Scotland
- Fanesca - A traditional cod soup from Ecuador
- Fisherman's Soup - (Hungarian Halászlé, hot and spicy river fish soup with a lot of hot paprika
- Lan Sikik - A Thai soup made with noodle, dried fish and tomato extract.
- Psarosoupa (ψαρόσουπα) - Greek fish soup, uses a traditional oil-and-lemon sauce, vegetables, rice and sea fish
- Sliced fish soup, a dish from Singapore with fish, prawns and vegetables
- Sour soup (fish soup) - A Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple.
- Ukha or уха - Russian fish soup, made of cod or salmon, vegetables, lime, dill, parsley and black pepper
- Waterzooi - A Belgian fish soup
- Bird's nest soup is a delicacy in Chinese cuisine.
- Fuhn, Chinese rice noodles in broth, usually beef, chicken or custom broth
- Egg drop soup¨, a savory Chinese soup made from cracking eggs into boiling water or broth.
- Log-log, Filipino egg noodle soup (regional variants include Kinalas, Batchoy)
- Mian, Chinese egg noodles in broth, usually beef, chicken or custom broth
- Pho, Vietnamese staple noodle soup
- Ramen, Japanese fresh or dried noodles in broth
- Pasta Fagioli - (Italian)
- Saimin, Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences
Heavy cream soups, with shellfish or puree of vegetables, fruits, or fish.
- Lobster Stew - cream-based soup with chunks of lobster
Thick soups usually containing seafood and potatoes, milk and cream
- Callaloo - A thick, creamy soup made with okra and, often, crab meat from Trinidad and Tobago
- New England Clam Chowder made with potatoes and cream
- Manhattan Clam Chowder, made with a tomato base.
- Maryland Crab Soup - A soup made of vegetables, blue crab, and Old Bay Seasoning in a tomato base. From Maryland, USA
- She-crab soup - from Charleston, South Carolina, a creamy soup made with blue crab meat and crab roe.
- Avgolemono - Greek soup made of lemon juice, rice, and egg yolk
- Bourou-Bourou - A vegetable and pasta soup from the island of Corfu, Greece
- French onion soup: Broth made with onions and beef. Often topped with croutons and cheese.
- Scotch Broth - mutton, barley and various vegetables
- Tinola: Broth popular in the Philippines made with pieces of chicken, sliced green papayas.
Clear or Stocks: Brown Veal, White Beef, Fumet, Chicken, White Veal, Fish
- Broths: A flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock.
- Consommés: A crystal clear broth or stock that is full of flavor, aroma, and body.
"Thickened with a white sauce." "Although they can be consumed on their own, they often come in condensed form and can be used to create a variety of meat and pasta dishes."
Cream of tomato soup, Cream of mushroom soup, Cream of broccoli soup
Cream of celery soup, Cream of chicken soup, Cream of potato soup
- Beer soup - (European) medieval breakfast soup poured over bread)
- Wine soup. Hungarian soup with wine