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Soup is a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of animal skin) about 5,000 years ago, so soups presumably were little-known before that time.
Over the centuries, the terms gruel and potage have become separated from broth and stock (and their refinement, consommé). The language may have shifted over time, but the modern definitions of soup and stew were established in the 18th century: soups usually are more liquid; stews are thicker, containing more solid ingredients. Stews are cooked in covered containers for longer periods of time, at a gentle boil with less water and at a lower heat.
Traditionally, soups are classified into two broad 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 thickened with cream; cream soups are thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, and grain.
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Crab :: Shellfish
World Cuisines :: Soups and Stews
Crab :: Shellfish
Could that be ice in my soup?
Wed, 29 Aug 2007 00:00:00 -0700
This August 2007 article suggested chilling out -- with a bowl of naeng myun, the served-cold Korean specialty with springy noodles and a tangy broth. Summer in Koreatown has long been marked by the sounds of slurping. The season for naeng myun -- cold noodles -- is now in full swing, and at restaurants across the neighborhood, huge bowlfuls of chewy buckwheat noodles quickly disappear. Occasionally there are pauses for a spoonful of icy-cold tangy broth, a bite of crunchy pickled daikon or cucumber, a sliver of crisp-sweet Asian pear, or a slice of tender beef brisket.
High-end restaurants on a tightrope of economic uncertainty
Wed, 08 Oct 2008 00:00:00 -0700
Celebrity chefs behind Melisse, Anisette, Craft and other deluxe dining spots try to lure recession-wary diners. PEOPLE always have to eat, but do they have to dine out? That's the question Southern California's top chefs are facing after the last few weeks of grim economic news.
Mix and match to create a spice blend all your own
Wed, 08 Oct 2008 00:00:00 -0700
Whether it's a Cajun or charmoula combination, add a fresh dimension to a traditional blend of herbs and spices with your own flavor pairings. Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala garam masala from India, Middle Eastern baharat , Thai green curry paste -- each of these blends of spices and herbs has its origins as a cornerstone of a regional cuisine. Traditionally developed over time and honed through generations, spice blends are calculated combinations of fresh or dry ingredients that create a symphony of flavors. Walk the spice aisle of any store and commercial variations abound.
Corn Soup - Combines chicken broth, rice vinegar, and ginger.
Authentic Maryland Crab Soup - Recipe using corn, tomato sauce, and fish stock.
Bay Country Crab Soup - Calling for beef shin bone, tomatoes, and mixed vegetables.
Blue Crab Soup - Contains shrimp, canned cream of mushroom, and corn.
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Charleston She-Crab Soup - Using light cream, roe, milk, mace, and sherry.
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Crab and Asparagus Soup (Queensland) - Contains flour, shallots, sherry, and milk.
Crab and Prawn Soup - Recipe calling for shrimp, chili sauce, fish stock, molasses, and cream.
Crab Combination Soup - Calling for soy sauce, dried mushrooms, bamboo shoots, egg, and chicken broth.
Crab Soup - Short recipe using milk, cream, and flour.
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Crab Soup with Sherry - Contains flour, milk, shallots, egg, and sherry.
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Crabmeat and Brie Soup - Combines bellpepper, roux, stock, and light cream.
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Crabmeat Soup - Recipe calling for asparagus, soy sauce, curry, and coconut cream.
Cream of Crab Soup - Using flour, onion, chicken bouillion, and milk.
Creamy Crab Soup - Contains spinach, chicken broth, dill relish, and light cream.
Denjang Jiege Keh (Spiced Crab Soup) - Combines bean curd, ginger, hot chili powder, and zucchini.
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Fudpuckers Squashed Crab Soup - Made with squash, cayenne pepper, carrots, and light cream.
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Georgia Crab Soup - Calling for mushrooms, chicken stock, sherry, and parmesan cheese.
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Hot and Sour Soup with Crab - Using shiitake mushrooms, chili paste, bamboo shoots, and lime juice. From Tom Douglas' Seattle Kitchen.
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Hot Spiced Crab Soup - Recipe calling for cayenne pepper, white wine, and chicken broth.
Martha Washington's Crab Soup - Combines hard boiled eggs, lemon, milk, and sherry.
Maryland Crab Soup - Contains bacon, beef stew meat, mixed vegetables, and tomatoes.
Maryland Crab Soup - Made with carrots, corn, string beans, and hot pepper.
Maryland Crab Soup - Recipe using tomato, corn, carrots, potatoes, and beef broth.
Peg Jenning's Whiskey Flavored Crab Soup - Traditional ingredients using scotch, instead of sherry.
She Crab Soup - Calling for fish stock, leek, egg yolks, butter, roe, and chicken broth.
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She Crab Soup - Contains soy sauce, sherry, and mixed vegetables.
Spicy Crab Soup - Made with chicken wings, tomatoes, corn, and peas.
Tonkin Crab Soup - Using pork, tapioca, soy sauce, and cabbage.
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