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Bouillabaisse - a highly seasoned seafood stew made of fish shellfish onions tomatoes white wine olive oil garlic saffron and herbs. Broth & Bouillon (Stock) - a strained liquid that is the result of cooking vegetables meat or fish and other seasonings in water. Chowder - a thick chunky soup or stew usually containing seafood potatoes and milk or cream. The word chowder comes from the French word cauldron which means cooking kettle. Vegetables or fish stewed in a cauldron became known as chowder in English-speaking nations (a corruption of the name of the pot or kettle in which they were cooked). The first chowders prepared on the North American continent were brought by French fishermen to Canada. Consomme - a clear soup made of strained meat or vegetable broth served hot or as a cold jelly.
Soup may be the first course of a meal or it can be the whole meal. A steaming hot bowl of soup is wonderful to warm up to on a cold winter day while a bowl of chilled gazpacho or fruit soup can be perfect for cooling off on a hot summer day. Soup is a basic term used to describe a liquid food made from any combination of vegetables fruit meat and/or fish cooked in a liquid. This article will discuss some of the more common variations of soup and offer information and tips on preparing serving and storing homemade soups. Common Types of Soup... Bisque - a thick rich cream soup usually containing seafood. Newer recipes may use poultry or vegetables in place of seafood. At one time bisques were thickened with rice but today they are more frequently thickened with roux.
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Digestion works more smoothly bowel movements become regular and easier. Proper hydration is also important to the functioning of the brain. Dehydration can lead to confusion poor mental processing forgetfulness and other dementia-type symptoms. Generally the lower calorie level of soup helps maintain ideal weight (cream-based soups should form only a small part of your soup regime). Soup also retains the vitamins and minerals which leach out during cooking because the liquid the vegetables and meats are cooked in is eaten instead of being poured down the drain. Soup is really great for a number of reasons. It is delicious and nutritious as well as being easy to make and doable with perfectly ordinary ingredients. Many kinds of soup also have real health benefits and can work quite well in lessening the severity of cold and flu symptoms among others. There are also real benefits to be had in making the soup yourself rather than relying on canned soups.
Meanwhile a cook with refined taste during this final moment bringing a variety of seasonings spices can turn a seemingly mediocre soup into a masterpiece. Finally the soup is ready and removed from heat but then the real chef does not hurry to serve it on the table. He will pour it in a tureen let it brew under the cover of 7 to 20 minutes so the spices and salt evenly penetrated into the meat or other ingredients and the liquid part of the soup was not watery but have acquired a nice thickish texture. This soup has a strong flavor tenderness softness proper temperature and therefore well perceived by organs of touch smell and digestion. Eating soup stretches your food dollars and is healthy to boot. Mixing in a pot of water whatever ingredients you have on hand is cheap and filling.