Vegan Sweet Potato Corn Chowder Recipe With Red Potato Corn Chowder Vegan Plus Potato Corn Chowder Vegan Recipe Together With Potato And Corn Chowder Vegan
Most Popular This Week
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.
It is possible soup has been around since the first pots could be placed over a fire. The word "soup" most likely derived from the bread one poured it over called "sop" or "sup". Before that soup was known variously as broth or pottage or even gruel (although now we think of gruel as being strictly a mashed cereal grain boiled in water). Cultures came up with different approaches to soup depending on what was available locally. Borscht made from beets is from Russia. Bouillabaisse is a fish soup from the port city of Marseille France. Minestrone made of fresh vegetables and beans is from Italy. Scotch broth made of mutton or lamb root vegetables and barley is from Scotland. You will find there are soups specific to most locales. There are two main classifications of soup: clear soups and thick soups.
Most Popular This Week
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).