Vegetarian West African Peanut Soup Cookie And Kate West African Peanut Soup
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The French classifications of clear soups include bouillon and consommé. Thick soups are classified by their thickening agents. Purées are vegetable soups thickened with starch. Bisques are made from puréed shellfish or vegetables thickened with cream. Cream soups use a béchamel sauce for thickening. Veloutés are thickened with butter cream and eggs. Soups can also be thickened with rice flour grains lentils mashed potatoes or puréed carrots. In addition to being delicious soups are also generally quite healthy. You do have to be careful about the sodium level in processed soups. Many manufacturers now offer lower salt level options. Salt caution aside soups offer a filling meal often rich in vegetables (increasing fiber intake) and a high liquid level (perfect for keeping hydrated).
Court Bouillon - a broth made from cooking various vegetables and herbs usually an onion studded with a few whole cloves celery carrots and bouquet garni (parsley thyme and bay leaf) perhaps with a little wine lemon juice or vinegar; used as a poaching base for fish seafood or vegetables. Cream soups - soups that are thickened with a white sauce. Gazpacho - an uncooked soup made of a pureed mixture of fresh tomatoes sweet bell peppers onions celery cucumber bread crumbs garlic olive oil vinegar and sometimes lemon juice which is served cold; also may be served chunky-style. Gumbo - a Cajun/Creole delicacy of South Louisiana reflecting its rich history: wild game or seafood (from the Acadians) thickened with okra (from the Africans) file (from the Indians) and/or roux (from the French).
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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.