types of soups?

Answer 1

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Answer 2

Barley Soups
Bean Soups
Bisques
Borscht
Bouillabaise
Bouillon
Broths
Cheese Soups
Chilled Soups
Chowders
Cream Soups
Crockpot Soups
Fish Soups
Fruit Soups
Game Soups
Gumbo
Lentil Soups
Meat Soups
Minestrone
Mushroom Soups
Noodle Soups
Onion Soups
Pea Soups
Poultry Soups
Seafood Soups
Stocks
Vegetable Soups
Soup Sides

Answer 3

Escoffier’s classification of soups

Escoffier recognized several categories of soups: clear soups, purees,
cullises, bisques, veloutes, cream soups, “special soups” (those which
do not derive from one of the standard procedures or stocks),
vegetable soups (usually rustic or “peasant style”), and foreign
soups.

Clear soups consisted of a clear broth or consommé, with light use of
suitable garnishes.

Purees, as the name suggests, are thick soups made by pureeing a
starchy vegetable in its cooking stock. Purees, classically, might be
thickened if necessary with an addition of rice, potato, or bread
crumbs.

Cullises were made from fish, meat, or poultry stock; and were
reinforced with starchy ingredients such as lentils, rice, bread, or
Espagnole sauce (brown veal stock with tomato paste and thickened with
roux).

Bisques, in the classical sense, are soups made from shellfish and
thickened with rice. Today the term is used loosely for a variety of
soups, which will be discussed later.

Veloute soups are made, as the name would suggest, from a base of
veloute sauce. Veloute is a white stock (veal, chicken, fish)
thickened with a roux.

Cream soups, classically, are based on Béchamel sauce. This is simply
milk or cream, heated with a variety of aromatics which are later
strained out (ie onions, bay leaf, etc), and then thickened with a
roux. Properly speaking a cream soup is based on a Béchamel and then
finished with a “liaison” of cream and/or egg yolks, but in today’s
kitchen most “cream” soups are actually veloute-based.

“Special” soups would have been those which fell outside the standard
repertoire. Bouillabaisse, for example, does not really fit into any
of the other categories listed.

Vegetable soups did not form a large part of the classic repertoire.
Escoffier notes that they are typically rustic in nature, and that the
pieces of vegetables and garnish used in them could be cut larger and
less precisely than those in more sophisticated preparations.

“Foreign soups” was a catch-all phrase for those non-French soups
which had made their way into common use within France. Periodic fads
for all things Eastern European had, for example, made Russian Borscht
and Polish Chlodnik popular at different times in French kitchens.

A word about consommé

The term consommé originally referred to any soup with a clear broth.
Today, however, it is generally understood to refer to a broth which
has been clarified before service.

Answer 4

go to the store and look in the soup aisle
type soup in the search box and find the sites
what exactlly is your question
store bought
homemade
be specific

Answer 5

Cheddar Asparagus. Yum. Chicken Corn Chowder. Yummier. Chicken Florentine. Yummiest.

Answer 6

Vietnamese Beef Pho

"This soup is served with a plate full of fresh garnishes as well as various sauces. This allows each person to season their serving to taste. The soup is somewhat unusual, because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through. You might want to have the butcher slice it for you. The boiling hot broth is poured over the noodles and raw meat. The meat is quickly cooked in the hot broth in the time it takes to garnish the soup."
Original recipe yield: 6 servings

PREP TIME 10 Min
COOK TIME 1 Hr 20 Min
READY IN 1 Hr 30 Min


INGREDIENTS
4 quarts beef broth
1 large onion, sliced into rings
6 slices fresh ginger root
1 lemon grass
1 cinnamon stick
1 teaspoon whole black peppercorns
1 pound sirloin tip, cut into thin slices
1/2 pound bean sprouts
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup loosely packed cilantro leaves
3 fresh jalapeno peppers, sliced into rings
2 limes, cut into wedges
2 (8 ounce) packages dried rice noodles
1/2 tablespoon hoisin sauce
1 dash hot pepper sauce
3 tablespoons fish sauce
DIRECTIONS
In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.

Answer 7

Soup is good food

Answer 8

pea soup, chicken with rice and veggie,
onion soup, french onion soup with bread topping and cheese, clam chowder, new England clam chowder,
vegetable beef, vegetarian vegetable,
mushroom cream soup, pumpkin cream soup.
cream of chicken soup
tomato soup
stone soup
wedding soup
bean soup

Answer 9

Vegetable, cream soups (cream of brocolli, cream of asparagus, etc.) Noodle soups. Rice soups....Is this what you mean??

Answer 10

BEST SOUP EVER: Loaded baked potato soup
PLACES THAT SERVE THIS: Binion's Steak House
O'Charleys, just to name a couple.

Answer 11

chicken noodle soup, pea soup, vegetable soup,dumplin soup