soup
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.
Soups are similar to
stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews.
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