Soup

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  • Soup Kitchen: Deborah Madison's Chickpea And Farro Soup

    latimes.com 3 days, 22 hours ago

    Yesterday, when I mentioned that my husband was making soup to try out our new La Chamba bean pot, I assumed he’d pored over cookbooks to unearth a recipe. Actually, he found a recipe for chickpea and farro soup from cookbook author Deborah Madison on the Toque Blanche website where he ordered the pot. To someone afflicted with an endless cold, I can’t tell you how good a bowl of this rustic Italian zuppa tasted. The flavors are clean and wholesome: it’s basically chickpeas, farro, tomatoes and a little oni

  • FYI, FINRA Cites Small Firm For Alphabet Soup Of AML,OBA,PST,and WSP

    forbes.com 3 days, 6 hours ago

    FYI, a FINRA AWC against a BD for AML, PST, OBA, WSP, and other violations.

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Videos

  • A hearty soup from Chef Tom

    A hearty soup from Chef Tom

  • Tomato Dill Soup

    Tomato Dill Soup

  • Thai scented Asparagus Soup

    Thai scented Asparagus Soup

  • Miso Soup

    Miso Soup

  • Campbells Soup Company's Profits Fall But Beats Street

    Campbells Soup Company's Profits Fall But Beats Street

  • New Yorkers Push For a Ban on Shark Fin Trade in The State As Some Chinese Businesses Try to Adapt

    New Yorkers Push For a Ban on Shark Fin Trade in The State As Some Chinese Businesses Try to Adapt

  • Pho Soup from Thur Shan Buffet

    Pho Soup from Thur Shan Buffet

  • KOIN goes on the hunt for mosquitoes

    KOIN goes on the hunt for mosquitoes

Additional Info

via Wikipedia
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main 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 or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

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