soup


Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick (like gumbo), thin (such as a consommé), smooth (like a bisque) or chunky (chowder or bouillabaisse). Though most soups are hot, some like vichyssoise and many fruit soups are served cold. Soups are often garnished with flavor enhancers such as croutons, grated or cubed cheese or sour cream. They can be served as a first course or as a meal, in which case they're often accompanied by a sandwich or salad.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Keep Reading

Next Up

50 Soups

Stay warm all season with dozens of soups from Food Network Magazine.

Spotlight Recipe: Speedy Soup

Try this simple soup as a quick starter to a dinner party or an easy lunch.

Ratatouille Soup - Meatless Monday

This simple French recipe from Food Network Magazine puts some of the season's best produce to great use.

Chowder and Soup

Learn the basics and advanced cooking techniques from Food Network with how-to advice on everything from cooking or carving a turkey to grilling corn.

Pumpkin-Apple Soup

Start off your Thanksgiving dinner with a steaming bowl of creamy pumpkin soup.

Thanksgiving Leftovers: Soup's On!

Go a little lighter with your Thanksgiving lefotvers by making any of these 3 soups. They all start out with fresh stock made with stuff you’ve got in the kitchen.

Almond-Pea Soup

Make mom a veggie-loaded, bright green soup for Mother's Day.

Chilled Soup — Weekend Cookout

Food Network's chilled soups are light and refreshing appetizers to serve at your Weekend Cookout.