Soups, Stew & More Defined
Many people have no idea as to what a soup or a stew really is. I decided to research this subject and found all sorts of concepts & misconceptions as to what a stew is or what a soup is or what a broth is or......etc. To me if is more liquid than solids it is a soup in some form. If it is more solid than liquid it is more stew. I really do not think that there is any other classification in my own mind. That in reality could not be farther from the truth! Learn as I did that there are many classifications of soup as well as many typoes. The same holds true for stews.
Bisque - a thick, rich soup usually consisting of pureed seafood and cream. Newer recipes may use poultry or vegetables in place of seafood.
Billy bi - a French soup made with mussels, onions, wine, cream and seasonings. The classic recipe strains the mussels to leave a smooth soup, but the mussels are often left in as an added bonus these days. This is most probably a corruption of the French Bouillabaisse, (Also "billi-bi").
Bird's Nest - a Chinese soup actually made from the white or black nests of a small Asian bird. The nests are difficult to harvest, thus very expensive.
Borscht - a soup from Ukraine and Russia but actually a Slavic staple soup, made with fresh beets, assorted vegetables, and sometimes with meat and/or meat stock, usually garnished with a dollop of sour cream and served either hot or cold. Not all borschts are made with beets. There are green or summer borschts made with kale, sorrel, spinach or beet greens as well.
Bouillabaisse - a French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Bouillon - a broth made from cooking vegetables, poultry, meat or fish in water.
Bourride - a Mediterranean fish soup with garlic, onions, orange peel, and sometimes saffron, thickened with egg yolks and flavored with garlic mayonnaise.
Broth - a liquid resulting from cooking vegetables, meat or fish in water; same as "bouillon."
Brunswick Stew - a hearty squirrel meat and onion stew originating in Brunswick County, Virginia, USA. Modern versions substitute chicken or rabbit for the squirrel and may also add other vegetables such as okra, lima beans, tomatoes and corn.
Burgoo a thick stew of a combination of meats, including pork, veal, beef, lamb and poultry, with various vegetables including potatoes, onions, cabbage, carrots, sweet green peppers, corn, okra, lima beans and celery; originally made with small game such as rabbit and squirrel and popular in the Kentucky region of the USA.
Callaloo - a Caribbean soup made with callaloo leaves (from taro root), coconut milk, okra, yams and chiles.
Chowder - a thick, chunky seafood or other rich soup containing chunks of food.
Cioppino - a rich Italian fish stew made with tomatoes and a variety of fish and shellfish, usually highly-spiced.
Consommé - clarified meat or fish broth.
Coulis - originally this term referred to the juices from cooked meats. It can also be a thick pureed shellfish soup. Nowadays, many different types of thick purees are called coulis, including vegetable and fruit mixtures.
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.
Fumet - a concentrated stock, particularly one made from fish or mushrooms, used to add flavor to less intensely-flavored stocks or sauces.
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 served chunky-style. You may also see this spelled "gaspacho."
Gumbo - is a stew withn its origins in Louisiana and found across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, okra, the herbal spice 'filet gumbo' and the vegetables, the "Cajun holy trinity" of celery, bell peppers and onion. The soup is traditionally served over rice.
Menudo - a hearty, spicy Mexican soup made with tripe, calf's feet, chiles, hominy and seasonings reputed to be a great hangover cure.
Minestrone - a thick Italian vegetable soup usually containing pasta along with peas or beans and sometimes other vegetables.
Mulligan Stew - a stew made literally of what's on hand including meat, potatoes and vegetables in any combination.
Mulligatawny - a rich meat or vegetable broth highly seasoned with curry and other spices with bits of poultry or other meats and can include rice, eggs, coconut shreds and/or cream; originally from India.
Irish Stew - a stew made of seasoned lamb or mutton chops, potatoes and onions, covered with water or broth and stewed for several hours.
Pho - is Vietnamese soup made with pho noodles, meat stock some vegetables and always delicious. It is the national dish of Viet nam.
Potage - a French soup usually pureed and often thickened with cream or egg yolks.
Pepper Pot - a thick soup of tripe, meat, vegetables, pepper and seasonings also known as Philadelphia pepper pot.
Posole - a Mexican thick, hearty soup made of pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro and served with chopped lettuce, radishes, onions, cheese and cilantro as optional additions at the table.
Scotch Broth - a Scottish soup made with lamb or mutton, barley and various vegetables.
Soup - basically any combination of vegetables, fruit, meat, and/or fish cooked in a liquid.
Stew - a dish containing meat, vegetables and a thick soup-like broth made from a combination of the stewing liquid and the natural juices of the food being stewed.
Stock - strained liquid that is the result of cooking vegetables, meat or fish and other seasonings in water.
Vichyssoise - a rich, creamy potato and leek soup garnished with chives and served cold.
Won Ton - a Chinese favorite made of won tons (bite-size dumplings filled with a minced mixture of meat, seafood and/or vegetables) cooked in and served in a clear broth flavored with various ingredients such as scallions, celery and soy sauce.
Source:
The New Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms
By: Sharon Tyler Herbst
ISBN#: 9780764112584
The Complete Book of Soups and Stews, Updated
by Bernard Clayton
ISBN #: 9780743277150
The Professional Chef
By: The Culinary Institute of America
ISBN #: 9780764557347
ChefMD's Big Book of Culinary Medicine: A Food Lover's Road Map to Losing Weight, Preventing Disease, and Getting Really Healthy
By: John La Puma & Rebecca Powell Marx
ISBN #: 9780307394620
Copyright © 2008 Donald R Houston, PhD. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed without the author's consent.
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Comments: 10
my favorite is gazpacho
I am not a fan of the boullion and broth based soups, with the exception of a Danish chicken soup that Mormor used to make, but a lot of the others on this list have my mouth watering!!