- a thick, rich soup usually
consisting of pureed seafood and cream. Newer recipes may use poultry or
vegetables in place of seafood.
Cioppino - a rich Italian fish stew made with tomatoes and a variety of
fish and shellfish, usually highly-spiced.
bi - a French soup made with
mussels, onions, wine, cream and seasonings. The classic recipe strains the
mussels to leave a smooth soup, but the mussels are often left in as an added
bonus these days. (Also "billi-bi").
Bird’s Nest - a
Chinese soup actually made from the white or black nests of a small Asian bird.
The nests are difficult to harvest, thus very expensive.
- a soup from Russia and Poland
made with fresh beets, assorted vegetables, and sometimes with meat and/or meat
stock, usually garnished with a dollop of sour cream and served either hot or
Bouillabaisse - a French
seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil,
garlic, saffron and herbs.
Bouillon - a broth made
from cooking vegetables, poultry, meat or fish in water.
- a Mediterranean fish soup with garlic, onions, orange peel, and sometimes
saffron, thickened with egg yolks and flavored with garlic mayonnaise.
- a liquid resulting from cooking vegetables, meat or fish in water; same as
Brunswick Stew - a
hearty squirrel meat and onion stew originating in Brunswick County, Virginia,
USA. Modern versions substitute chicken or rabbit for the squirrel and may also
add other vegetables such as okra, lima beans, tomatoes and corn.
- a thick stew of a combination of meats, including pork, veal, beef, lamb and
poultry, with various vegetables including potatoes, onions, cabbage, carrots,
sweet green peppers, corn, okra, lima beans and celery; originally made with
small game such as rabbit and squirrel and popular in the Kentucky region of the
Callaloo - a Caribbean
soup made with callaloo leaves (from taro root), coconut milk, okra, yams and
- a thick, chunky seafood or
other rich soup containing chunks of food.
Consomme - clarified
meat or fish broth.
- originally this term referred
to the juices from cooked meats. It can also be a thick pureed shellfish soup.
Nowadays, many different types of thick purees are called coulis, including
vegetable and fruit mixtures.
Bouillon - a broth made from cooking various vegetables and herbs, usually
an onion studded with a few whole cloves, celery, carrots and bouquet garni
(parsley, thyme and bay leaf), perhaps with a little wine, lemon juice or
vinegar; used as a poaching base for fish, seafood or vegetables.
- a concentrated stock, particularly one made from fish or mushrooms, used to
add flavor to less intensely-flavored stocks or sauces.
- an uncooked soup made of a pureed mixture of fresh tomatoes, sweet bell
peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar and
sometimes lemon juice which is served cold; also served chunky-style. You may
also see this spelled "gaspacho."
- a hearty, spicy Mexican soup made with tripe, calf's feet, chiles, hominy and
seasonings reputed to be a great hangover cure.
- a thick Italian vegetable soup usually containing pasta along with peas or
beans and sometimes other vegetables.
- a rich meat or vegetable broth highly seasoned with curry and other spices
with bits of poultry or other meats and can include rice, eggs, coconut shreds
and/or cream; originally from India.
Stew - a stew made literally of what's on hand including meat, potatoes and
vegetables in any combination.
Stew - a stew made of seasoned lamb or mutton chops, potatoes and onions,
covered with water or broth and stewed for several hours.
- a French soup usually pureed and often thickened with cream or egg yolks.
Pot - a thick soup of tripe, meat, vegetables, pepper and seasonings also
known as Philadelphia pepper pot.
- a Mexican thick, hearty soup made of pork or chicken meat and broth, hominy,
onion, garlic, dried chiles and cilantro and served with chopped lettuce,
radishes, onions, cheese and cilantro as optional additions at the table.
Scotch Broth - a
Scottish soup made with lamb or mutton, barley and various vegetables.
Soup - basically any
combination of vegetables, fruit, meat, and/or fish cooked in a liquid.
Stew - a dish
containing meat, vegetables and a thick soup-like broth made from a combination
of the stewing liquid and the natural juices of the food being stewed.
Stock - strained
liquid that is the result of cooking vegetables, meat or fish and other
seasonings in water.
Vichyssoise - a rich,
creamy potato and leek soup garnished with chives and served cold.
Won Ton - a Chinese
favorite made of won tons (bite-size dumplings filled with a minced mixture of
meat, seafood and/or vegetables) cooked in and served in a clear broth flavored
with various ingredients such as scallions, celery and soy sauce.