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List of soups

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List of soups

A bowl of Okroshka soup

This is a list of notable soups. Soups have been made since ancient times. Around 1300, Huou, chef at the court of Kublai Khan, wrote a collection of recipes (mainly soups) and household advice entitled "The Important Things to Know About Eating and Drinking".[1]

Some soups are served with large chunks of meat or vegetables left in the liquid, while 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 common type of broth is consommé, which are crystal clear broths or stock that have a full flavor, aroma, and body.

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 into 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 a dairy based soup. 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 a bisque, chowders are thick soups usually containing some type of starch.

Coulis were originally meat juices, and now are thick purées.

Some soups are served only cold, and other soups can optionally be served cold.

Contents

  • Soups 1
  • See also 2
  • References 3
  • Further reading 4
  • External links 5

Soups

Name Image Origin Type Distinctive ingredients and description
Ajiaco Colombia Chunky In the Colombian capital of Bogotá, ajiaco is typically made with chicken, three varieties of potatoes, and the Galinsoga parviflora herb commonly referred to in Colombia as guascas.[2] In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas.[3]
Acquacotta Italy (Tuscany) Chunky Originally a peasant food,[4] historically, its primary ingredients were water, stale bread, onion, tomato, olive oil[5] and any spare vegetables or leftovers. It has been described as an ancient dish.[6]
Analı kızlı soup Turkey Chunky (Photo: Dehydrated ready-made version) Bulgur meatballs and chickpeas in its particular gravy with yogurt
Avgolemono Greece Potage Chicken broth, rice or orzo, and lemon, thickened with tempered eggs
Bacon soup Europe Chunky Bacon, vegetables, and a thickening agent. Pictured is celery and bacon soup.
Bak kut teh Singapore Herbal consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours.[7]
Barley Ancient Chunky Barley, onion, and chicken broth
Beef noodle soup East Asia Noodle Stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia, and is popular as a Chinese and Taiwanese noodle soup.
Beer soup Europe Beverage soup Recipe from the middle ages using heated beer and pieces of bread;[8] though other ingredients were also used.[9]
Bergen fish soup Norway Fish White fish (haddock, halibut, cod) and various vegetables in a heavy cream
Binignit Philippines Dessert Coconut milk, fruits and tapioca pearls, served hot but sometimes chilled
Bird's nest soup China Gelatinous Edible bird's nest, an expensive delicacy valued for its unusual texture
Borscht Eastern Europe Chunky Cabbage and beet-based soup with meat. One of very few soups that can be enjoyed hot or cold. A national Ukrainian dish
Bouillabaisse France Fish Fish soup
Bouillon (soup) Haiti Sliced meat, potatoes, sliced plantains, yam, kelp, cabbage, and celery. Traditionally prepared on Saturdays
Bourou-Bourou Greece (Corfu) Potage Vegetable and pasta
Brown veal Clear or Stock Veal
Brown Windsor soup England Chunky Lamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian eras
Buridda Italy (Liguria) Chunky seafood soup or stew
Cabbage soup, kapusniak, kapustnica Poland
Slovakia
Ukraine
Chunky Sauerkraut, meat
Caldillo de perro Spain (southern) Seafood, hake, garlic, olive oil, lemons, and Seville oranges.[10] It is customarily served with sour orange juice.
Caldo verde Portugal Chunky Potatoes, thinly sliced kale, with slices of chouriço added before serving.
Callaloo Caribbean Chowder Taro leaf or other leafy greens, usually with pork or crab added for flavor. The greens referred to as callaloo vary from island to island depending on availability.
Canja de Galinha Portugal Chunky Chicken, pasta and lemon
Carp soup Czech Republic Fish Carp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner.
Cazuela Spain Chunky Clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. Eaten in South America and Spain, it combines native and introduced ingredients. Pictured is an Ecuadorian cazuela.
Chestnut bisque France Bisque Chestnuts are a primary ingredient
Chicken noodle soup Noodle Chicken, stock, noodles, such as egg noodles
Chicken Clear or Stock Made from chicken that's simmered with various other ingredients. Pictured is southern Chinese style chicken soup with mushrooms and corn.
Chupe Peru Chowder Thin, milky seafood soup, also referred to as Chupe de Mariscos
Cioppino United States Fish Fish stew with tomatoes and a variety of fish and shellfish (Italian-American)
Cock-a-leekie Scotland Chunky Leek and potato soup made with chicken stock
Cold borscht / Šaltibarščiai Lithuania Cold (chilled) Beetroot (or sometimes tomato), popular in Eastern Europe. A Lithuanian specialty, usually made in summer time in two varieties, hot and cold. Both are based on beets, but are otherwise prepared and served differently.
Consomme France Clear or Stock
Corn chowder United States (New England) Chowder Similar to New England clam chowder, with corn substituted for clams in the recipe
Crab bisque France Bisque Crab stock and heavy cream
Cream of apple soup Cream
Cream of asparagus Cream
Cream of broccoli Cream Broccoli, stock, and milk or cream as primary ingredients
Cream of celery Cream
Cream of chicken Cream
Cream of potato Cream
Cream of tomato Cream
Cream of Crab France Bisque Pictured is Maryland cream of crab soup.
Cream of mushroom Cream
Cream of spinach Cream
Crème Ninon France Bisque Base of a heavy stock purée of green peas and dry champagne
Cucumber soup Cold (chilled) Cucumber soup is known in various cuisines.
Cullen skink Scotland Fish Smoked haddock, potatoes, onions and cream
Curry Mee Malaysia Noodle thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg, mint leaves and cockle.
Dashi Japan Cold (chilled) Clear fish stock made with kombu (sea kelp) and katsuobushi (smoked bonito flakes). Dashi broth is often used as a base for miso soup and other Japanese soup broths.
Duck soup noodles Malaysia Noodle The dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres.
Egg drop soup China Noodle Savory soup made by pouring beaten eggs into swirling boiling water or broth
Etrog Jewish (Ashkenazi) Dessert Citron soup, used in Jewish ritual at the feast of Succot
Ezogelin soup Turkey Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint
Fanesca Ecuador Fish Cod soup
Fish soup bee hoon Singapore Fish/seafood Seafood
Fish Clear or Stock
Fisherman's Soup Hungary Fish Ηot and spicy river fish soup with a lot of hot paprika (Hungarian: Halászlé)
French onion soup France Potage Deep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl.
Fruktsoppa Sweden Dessert Dried fruit such as raisins and prunes
Fufu and Egusi soup Nigeria Chunky Vegetables, meat, fish, and balls of ground melon seed
Fumet France Clear or Stock Fish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bones
Garmugia Italy (Lucca, Tuscany, central Italy) Chunky Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal.[11][12]
Gazpacho Spain Cold (chilled) Pureed tomato and vegetables
Ginataan Philippines Chunky Method of cooking using coconut milk. Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another.
Ginestrata Italy (Tuscany, Northern Italy) Clear or stock Thin, lightly spiced egg-based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wine
Goat meat pepper soup Nigeria Common ingredients are goat meat,[13] crayfish, Uziza, Negro Pepper (also called Uda Ewentia or Enge) and nutmeg,[14] such as Calabash Nutmeg (also called Ehu or Ariwo).
Gogi guksu South Korea (Jeju Province) Pork and noodle soup
Gomguk Korea Chunky Beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color, with a rich and hearty taste.
Goulash soup Hungary Chunky Beef, pork, paprika, peppers, tomato, potato, and onion. Hungarian: gulyas translates roughly as cowboy
Ground nut soup Groundnuts
Kimchi Guk Korea Chunky Kimchi soup
Gumbo United States (Louisiana) Chunky Creole soup from the American South, most popular in New Orleans. Often includes seafood, made with shrimp or crab stock and andouille sausage and thickened with a dark roux.
Hot and sour soup Asia Chunky Soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.
Íslensk Kjötsúpa Iceland Chunky Meat soup made with lamb and vegetables
Joumou Haiti Chunky Mildly spicy pumpkin soup made with pieces of beef, potato, plantains and vegetables such as parsley, carrots, green cabbage, celery and onions. It is eaten every first of January in honor of Haitian independence in 1804.
Kharcho Georgia Chunky Lamb, rice, vegetables and a highly-spiced bouillon
Kwāti Nepal Chunky Mixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice bean
Laksa Malaysia Noodle A Peranakan cuisine.[15][16]
Lagman Uzbekistan Chunky Pasta, vegetables, ground lamb and numerous spices
Leek soup Wales Chunky Leeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup.
Lettuce soup Lettuce is a primary ingredient.[17] Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup.[17][18]
Lentil soup Ancient Chunky Red, green, or brown lentils. Popular in the Middle East and Mediterranean area.
Lobster stew France Bisque Cream or stock-based soup with chunks of North Atlantic lobster
Lobster bisque France Bisque Lobster stock, heavy cream, and sherry
Log-log Philippines Noodle Egg noodle soup (regional variants include Kinalas, Batchoy)
Lohikeitto Finland Fish Salmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dill
Lung fung soup China Fish Gou rou soup made with lemon, chili peppers, and Chinese vegetables
Maccu Italy (Sicily) Chunky fava beans is a primary ingredient
Manhattan clam chowder United States (Rhode Island) Chowder Tomato-based clam chowder
Maryland crab soup United States (Maryland) Chowder Vegetables, blue crab, and Old Bay Seasoning in a tomato base
Matzah ball soup Jewish (Ashkenazi) Chunky Staple food on Passover. The Matzah ball dumplings are traditionally served in chicken broth with sliced carrots, garnished with chopped parsley. Matzo balls are also referred to as knaidel or knaedle.
Melon soup Varies Soup prepared with melon as a primary ingredient. Pictured is a muskmelon soup.
Menudo Mexico Chunky Tripe, calf's feet, chiles, hominy, and seasonings
Minestrone Italy Chunky Vegetables with noodles
Miso soup Japan Fermented Dashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed.
Miyeok guk Korea Chunky Seaweed
Mohinga Burma Fish Chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish paste, fish sauce, and catfish in a rich broth. Served with rice vermicelli.
Mulligan Stew United States Chunky Improvised stew, typically made with whatever ingredients are available
Mulligatawny England Chunky Meat, vegetables, and spices. Based on an Indian sauce recipe.
Naengmyeon Korea Cold (chilled) 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
Nang men Korea Noodle Traditional noodles
Nettle soup Ancient Chunky Tender shoots of the stinging nettle, popular in Scandinavia and eastern Europe
New England clam chowder United States (New England) Chowders Bacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clams
Okra soup Okra
Okroshka Russia
Ukraine
Cold (chilled) Kvass-based vegetable and ham soup
Oxtail soup Chunky Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used. At least five popular and unrelated versions of oxtail soup exist: a traditional Korean dish, a Chinese dish which is more like a stew, a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut. An ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era, and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. In Germany, there are lots of varieties of oxtail soup (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira.
Palm nut soup Palm kernel
Panada Europe Potage Bread soup made with leftover bread, eggs, beef broth and Parmigiano-Reggiano Cheese.[19]
Pasta fagioli Italy Noodle Chicken stock, pasta and vegetables.
Yellow pea soup Canada Chunky Pea soup, originating with French settlers in Canada. Also called "French-Canadian pea soup"
Peanut soup Africa Chunky Made from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu.
Philadelphia Pepper Pot United States (Philadelphia) Chunky Beef tripe pepper soup
Phở Vietnam Noodle Staple noodle soup made by simmering marrow-rich beef leg bones and knuckles with star anise, cinnamon, clove, cardamom, coriander, fennel, charred ginger, and charred onion to create the broth, served with rice noodles and various meats. Pho Dac Biet, or "Special Combination" Pho, usually includes rare beef slices, beef balls, tripe, and flank meat. Pho is garnished to taste with thai basil, squeezed lime, jalapeños, bean sprouts, and sometimes culantro. Sriracha and hoisin sauce are also popular additions. Chicken, seafood and vegetarian varieties also exist.
Pickle soup Chunky Various types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber.[20] Pictured is kidney and pickle soup with barley (rassolnik).
Pork blood soup Thailand Thai cuisine;[21] one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago".[22]
Pozole Mexico Chunky Pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soup
Psarosoupa (ψαρόσουπα) Greece Fish Oil-and-lemon sauce, vegetables, rice, and salt-water fish
Pumpkin North America Smooth or chunky Pumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup.
Ramen Japan Noodle Fresh or dried noodles in a variety of broths with a variety of toppings such as various meats like pork or lobster, onion and other various herbs (miso), and sometimes even corn
Rasam India (southern) Potage Broth made in various ways using different spices and tamarind
Rassolnik Russia Chunky Dill pickle soup. It usually contains groats, such as pearl barley, rice or oatmeal, potatoes, greens and herbs. It is either vegetarian or more commonly made with meat (often offal, such as kidney).
Rumford's Soup Germany (Munich, Bavaria) Potage Simple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people.[23]
Saimin United States (Hawaii) Noodle Fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influences
Salmorejo Spain Cold (chilled) Tomato soup with garlic and bread crumbs
Samgyetang Korea Chunky Chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger
Sayur Asem Indonesia Cold (chilled) Vegetable soup, sour and spicy
Sayur Tumpang Indonesia (Java) Fermented Expired tempeh, chilli, and other Indonesian seasoning
Scotch Broth Scotland Potage Mutton, barley, and various vegetables
Shark fin soup China Gelatinous Shark's fin, nearly tasteless, an expensive delicacy valued for its unusual texture
Shchav, sorrel soup, green borscht, green shchi Eastern Europe Chunky Sorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache.
Shchi Russia Chunky Cabbage soup, a national Russian dish
Seafood chowder Ireland Chowder Salmon, mussels, shrimp, and scallops in a cream base
She-crab soup United States (Charleston, South Carolina) Chowder Blue crab meat and crab roe
Shrimp bisque France Bisque Shrimp
Sliced fish soup Singapore Fish Fish, prawns, and vegetables
Snert Netherlands Chunky Thick pea soup, eaten in the winter, traditionally served with sliced sausage
Solyanka Russia Chunky Pickled cucumbers, sausages, smoked meat, fish or mushrooms, olives
Sopa de Gato Spain (southern) Simple soup, typically includes water, bread, oil, garlic, and salt
Soto Indonesia Chunky Rich soups based on various spice pastes, broths and sometimes coconut milk, often named by their originating region. Soto usually features numerous garnishes, including sprouts, sambal, crackers, fritters, and sometimes noodles.
Soto ayam Indonesia Noodle Spicy shredded chicken soup with noodles and a variety of garnishes which may include bean sprouts, boiled egg, green onions, fried onion flakes, chili sauce, compressed rice cakes, melinjo nut crackers and potato fritters.
Soup alla Canavese Italy White stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepper
Sour cherry soup Hungary Cold (chilled) Hungarian: megyleves. Sour cherries, sour cream
Sour rye soup, white borscht Poland, Belarus Made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham)
Sour soup (fish soup) Vietnam Fish Rice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines.
Split pea Ancient Chunky Dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.
Squash bisque France Bisque
Stone soup Portugal Chunky Pork meat products (such as black chouriço, common chouriço and bacon), red beans, and coriander
Sup Kambing Malaysia and Indonesia Chunky Goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in color
Stracciatella Italy Broth with chunks Made by drizzling a preparation based on beaten eggs into boiling meat broth while stirring.
Swedish fruit soup Sweden Dessert soup Typically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold.[24]
Taco soup Chunky Similar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning.[25] Vegetarian versions combine beans with the other ingredients, except for the ground beef.[26]
Tāng Fěn China Noodle Rice noodles in broth, usually beef, chicken, or custom broth
Tāng miǎn China Noodle Egg noodles in broth, usually beef, chicken, or custom broth
Tarator Bulgaria Cold (chilled) Yogurt and cucumbers
Tarhana Turkey Chunky Fermented grain and dairy
Tinola Philippines Potage Chicken, sliced green papayas
Tom Yum Thailand Chunky Lemongrass, galangal and kaffir lime leaf, fish sauce and lime juice in the broth, often garnished with shrimp/seafood (Tom Yum Goong), straw mushrooms, hot chili peppers, and cilantro.
Tomato bisque France Bisque Tomatoes and heavy cream; basil can be added to create tomato basil bisque
Tomato soup Smooth or chunky Tomato is the primary ingredient. Also popular in many countries, including Hungary (Hungarian: paradicsomleves) and Poland (Polish: pomidorowa)
Tteokguk Korea Chunky Tteok (rice cake) soup
Turkey soup United States, Canada Chunky Turkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles
Ukha or yushka Russia
Ukraine
Fish Cod or salmon, vegetables, lime, dill, parsley, and black pepper
Vegetable Clear or Stock Vegetables as a primary ingredient
Vichyssoise United States (Franco-American) Cold (chilled) Creamy potato and leek soup, served with chives
Waterzooi Belgium Fish Stew made with fish (traditional) or chicken
Wedding soup United States (Italian-American) Clear or Stock Green vegetables, meat, chicken broth
White beef Clear or Stock
White veal Clear or Stock
Wine soup Hungary Beverage soup Hungarian: borleves. Pictured is a wine soup with bread
Winter melon China Chunky Winter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hours
Zuppa pavese Italy Broth with chunks Consists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.[27]

See also

References

  1. ^ Food history timeline at Food Reference Website
  2. ^ "Ajiaco Bogotano (Colombian Chicken and Potato Soup)". Mycolombianrecipes.com. 2009-03-19. Retrieved 2014-06-03. 
  3. ^ "Cuban Ajiaco Recipe". Tasteofcuba.com. Retrieved 2014-06-03. 
  4. ^ Scicolone, Michelle (2014). The Italian Vegetable Cookbook. Houghton Mifflin Harcourt. p. 67.  
  5. ^ Hazan, Marcella (2011). Essentials of Classic Italian Cooking. Knopf Doubleday Publishing Group.  
  6. ^ Romer, Elizabeth (1989). The Tuscan Year: Life and Food in an Italian Valley. Macmillan. pp. 103–104.  
  7. ^ Grêlé D, Raimbault L, Chng N. Discover Singapore on Foot. Select Publishing, 2007. page 158.
  8. ^ Recipe: DANISH BEER SOUP Bot generated title
  9. ^ Wild women in the kitchen: 101 ... - Google Books. Retrieved 2009-09-26. 
  10. ^ Hopkinson, Simon (23 July 2013). Roast Chicken and Other Stories. Hyperion. p. 112.  
  11. ^ Cucina Povera: Tuscan Peasant Cooking. p. 63. 
  12. ^ A Culinary Traveller in Tuscany. pp. 77–78. 
  13. ^ Jideofo, May (2007). "Healthier Alternatives". Tate Publishing. p. 35.  
  14. ^ Asika-Enahoro, Chidi (2004). "A Slice of Africa". iUniverse. p. 17.  
  15. ^ "Assam Laksa". Citrus and Candy. January 24, 2011. 
  16. ^ "Laksa Lemak Recipe - Malaysia (Gordon's Great Escape)". May 23, 2011. 
  17. ^ a b Haedrich, Ken (2001). Soup Makes the Meal. Harvard Common Press. pp. 17–18.  
  18. ^ Roehl, Evelyn (1996). Whole Food Facts: The Complete Reference Guide. Inner Traditions / Bear & Co. p. 160.  
  19. ^ "Panada recipe". 
  20. ^ What's Cooking America. p. 333. 
  21. ^ Gordon, James (July 9, 2014). "Where to Find Khao Soi, The Excellent Thai Noodle Dish You're Not Ordering".  
  22. ^ Offal: A Global History. p. 30. 
  23. ^ Kellogg, D.O.; Baynes, T.S.; Smith, W.R. (1903). The Encyclopædia Britannica: New American supplement. A-ZUY. The Encyclopædia Britannica: A Dictionary of Arts, Sciences, and General Literature. Original 9th Ed. in 25 Vols. Werner. p. 673. Retrieved January 24, 2015. 
  24. ^ Marrone, T. (2014). The Beginner's Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun. Storey Publishing, LLC. p. 313.  
  25. ^ Crider, Kitty (29 January 2003), "Flavors of traditional foods can make some tasty soups", The Spokesman-Review: 33, retrieved 18 April 2012 
  26. ^ "Taco Soup Has A Flavorful Combination", The Mount Airy News (Mount Airy, North Carolina), 18 October 1995: 9, retrieved 18 April 2012 
  27. ^ Elizabeth David, Italian Food, 1954, p. 53

Further reading

  • Patronite, Rob; Raisfeld, Robin (December 13, 2009). "The Hot List: Fifty of the city’s tastiest soups".  
  • Rumble, Victoria R (2009) Soup Through the Ages: A Culinary History With Period Recipes McFarland. ISBN 9780786439614.

External links

  • Media related to at Wikimedia Commons
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