Soup: Encyclopedia II - Soup - Commercial soup

Soup - Commercial soup

Commercial soup became popular with the invention of canning in the 19th century.

Soup - Dessert soups

• Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served cold.
• Oshiruko, a Japanese azuki bean soup

Soup - Fruit soups

Fruit soups are served hot or cold depending on the recipe. Many recipes are for cold soups served when fruit was in season during hot weather. Some like Norwegian 'frukt suppe' may be served hot and rely on dried fruit such as raisins and prunes and so could be made in any season. Fruit soups may include milk, sweet or savoury dumplings, spices, or alcoholic beverages like brandy or champagne.

Cold fruit soups are most common in Scandinavian, Baltic and Eastern European cuisines while hot fruit soups with meat appear in Middle Eastern, Central Asian and Chinese cuisines. Fruit soups are uncommon or absent in the cuisines of the Americas, Africa and Western Europe. They are also not seen in Japan, Southeast Asia or Oceania.

• Winter melon soup is a Chinese dish that is not particularly sweet, as this melon is low in natural sugars.
• Sour soup (fish soup) is a Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple.

Soup - Asian soups

A feature of East Asian soups not normally found in Western cuisine is the use of tofu in soups. Many East Asian soups are actually broths or clear soups.

• Egg drop soup is a light Chinese soup.
• Miso soup is a light broth containing miso. It is usually served at breakfast in Japan and sometimes includes tofu, mushrooms, seaweed, or green onions.
• Pho is a Vietnamese staple noodle soup
• Ramen is a Japanese noodle soup that comes in several varieties
• Saimin is Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences
• Thukpa is Tibetan noodle soup, that is more or less the staple (along with Butter Tea and Tsampa)
• Udon soup has thick, soft noodles in a light broth. There are many varieties with different noodles and toppings.

Soup - Traditional regional soups

• Avgolemono - A Greek chicken soup with lemon and egg
• Borscht - A beet soup from Eastern Europe
• Bouillabaisse - A fish soup from Marseille (Southern France)
• Callaloo - A thick, creamy soup made with okra and, often, crab meat from Trinidad and Tobago
• Clam chowder - A milkbased soup with Clams,potatoes and onions from New England,USA
• Cock-a-leekie - Leek and potato soup made with chicken stock, in Scotland
• Maryland Crab Soup - A soup made of vegtables, blue crab, and the seasoning Old bay. From Maryland,USA.
• Fanesca - A traditional cod soup from Ecuador
• Gazpacho - A cold vegetable soup from Spain
• Lentil soup -
• Menudo - A traditional Mexican soup with tripe and hominy.
• Minestrone - An Italian vegetable soup
• Mulligatawny Soup - An Anglo-Indian curried soup
• Scotch Broth
• Goulash- A hungarian soup of beef, paprika and onion.
• Snert - A thick pea soup, eaten in the Netherlands as a winter dish
• Solyanka - A cabbage soup from Russia
• Tarator - A Bulgarian cold soup made from yogurt and cucumbers
• Waterzooi - A Belgian fish soup
• Caldo verde - A Portuguese minced cabbage soup
• Vichyssoise - A French cold purée soup with potatoes, leeks, and cream.

Adapted from the Wikipedia article "Commercial soup", under the G.N U Free Docmentation License. Please also see http://en.wikipedia.org/wiki