Soups and Stews

Some Soup Terms -

• soup du jour -- (the soup that a restaurant is featuring on a given day)
• consomme -- (clear soup usually of beef or veal or chicken)
• bisque -- (a thick cream soup made from shellfish)
• borsch, borsh, borscht, borsht, borshch, bortsch -- (a Russian soup usually containing beet juice as a foundation)
• broth -- (a thin soup of meat or fish or vegetable stock)
• broth, stock -- (liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces.
• chicken soup -- (soup made from chicken broth)
• cock-a-leekie, cocky-leeky -- (soup made from chicken boiled with leeks)
• gumbo -- (a soup or stew thickened with okra pods)
• marmite -- (soup cooked in a large pot)
• mock turtle soup -- (soup made from a calf's head or other meat in imitation of green turtle soup)
• mulligatawny -- (East Indian curry-flavored soup with a meat or chicken base)
• oxtail soup -- (a soup made from the skinned tail of an ox)
• pea soup -- (a thick soup made of dried peas (usually made into a puree))
• pepper pot, Philadelphia pepper pot -- (a soup made with vegetables and tripe and seasoned with peppercorns; often contains dumplings)
• petite marmite, minestrone, vegetable soup -- (soup made with a variety of vegetables)
• potage -- (thick (often creamy) soup)
• turtle soup, green turtle soup -- (soup usually made of the flesh of green turtles)
• eggdrop soup -- (made by stirring beaten eggs into a simmering broth)
• chowder -- (a thick soup or stew made with milk and bacon and onions and potatoes)
• won ton, wonton, wonton soup -- (a soup with won ton dumplings)
• split-pea soup -- (made of stock and split peas with onions carrots and celery)
• green pea soup, potage St. Germain -- (made of fresh green peas and stock with shredded lettuce onion and celery)
• lentil soup -- (made of stock and lentils with onions carrots and celery)
• Scotch broth -- (a thick soup made from beef or mutton with vegetables and pearl barley)