List of soups

Chicken soup

A bowl of Okroshka soup

This is a list of notable soups. Soups have been made since ancient times.

Some soups are served with large chunks of meat or vegetables left in the liquid, while a broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock. A common type of broth is consommé, which are crystal clear broths or stock that have a full flavor, aroma, and body.

A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.

Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are a dairy based soup. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to a bisque, chowders are thick soups usually containing some type of starch.

Coulis were originally meat juices, and now are thick purées.

Some soups are served only cold, and other soups can optionally be served cold.

Soups

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries.

Name	Image	Origin	Type	Distinctive ingredients and description
Ajiaco		Colombia	Chunky	In the Colombian capital of Bogotá, ajiaco is typically made with chicken, three varieties of potatoes, and the Galinsoga parviflora herb commonly referred to in Colombia as guascas.[1] In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas.[2]
Acquacotta		Italy (Tuscany)	Chunky	Originally a peasant food,[3] historically, its primary ingredients were water, stale bread, onion, tomato, olive oil[4] and any spare vegetables or leftovers. It has been described as an ancient dish.[5]
Analı kızlı soup		Turkey	Chunky (Photo: Dehydrated ready-made version)	Bulgur meatballs and chickpeas in its particular gravy with yogurt
Avgolemono		Greece	Potage	Chicken broth, rice or orzo, and lemon, thickened with tempered eggs
Bacon soup		Europe	Chunky	Bacon, vegetables, and a thickening agent. Pictured is celery and bacon soup.
Bak kut teh		Malaysia [6] / Singapore	Herbal	Consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours.[7]
Barley		Ancient	Chunky	Barley, onion, and chicken broth
Beef noodle soup		East Asia	Noodle	Stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia, and is popular as a Chinese and Taiwanese noodle soup.
Beer soup		Europe	Beverage soup	Recipe from the middle ages using heated beer and pieces of bread;[8] though other ingredients were also used.[9]
Bergen fish soup		Norway	Fish	White fish (haddock, halibut, cod) and various vegetables in a heavy cream
Binignit		Philippines	Dessert	Coconut milk, fruits and tapioca pearls, served hot but sometimes chilled
Bird's nest soup		China	Gelatinous	Edible bird's nest, an expensive delicacy valued for its unusual texture
Borscht		Eastern Europe	Chunky	Cabbage and beet-based soup with meat. One of very few soups that can be enjoyed hot or cold. A national Ukrainian dish
Sambar	India	Sambar, also spelt sambhar, is a lentil-based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment.
Bouillabaisse		France	Fish	Fish soup
Bouillon (soup)		Haiti		Sliced meat, potatoes, sliced plantains, yam, kelp, cabbage, and celery. Traditionally prepared on Saturdays
Bourou-Bourou		Greece (Corfu)	Potage	Vegetable and pasta
Brown veal			Clear or Stock	Veal
Brown Windsor soup		England	Chunky	Lamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian eras
Buridda		Italy (Liguria)	Chunky	seafood soup or stew
Butajiru		Japan	Chunky	Pork soup
Cabbage soup, kapusniak, kapustnica		Poland Slovakia Ukraine	Chunky	Sauerkraut, meat
Caldillo de congrio		Chile		Conger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat.
Caldillo de perro		Spain (southern)		Seafood, hake, garlic, olive oil, lemons, and Seville oranges.[10] It is customarily served with sour orange juice.
Caldo verde		Portugal	Chunky	Potatoes, thinly sliced kale, with slices of chouriço added before serving.
Callaloo		Caribbean	Chowder	Taro leaf or other leafy greens, usually with pork or crab added for flavor. The greens referred to as callaloo vary from island to island depending on availability.
Canja de Galinha		Brazil	Chunky	Chicken, pasta and lemon, particularly popular in the states of Minas Gerais and Goiás
Carp soup		Czech Republic	Fish	Carp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner.
Carrot soup				Prepared with carrot as a primary ingredient, it can be prepared as a cream-style soup[11][12] and as a broth-style soup.[13]
Cazuela		Spain	Chunky	Clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. Eaten in South America and Spain, it combines native and introduced ingredients. Pictured is an Ecuadorian cazuela.
Chestnut bisque		France	Bisque	Chestnuts are a primary ingredient
Chicken noodle soup			Noodle	Chicken, stock, noodles, such as egg noodles
Chicken			Clear or Stock	Made from chicken that's simmered with various other ingredients. Pictured is southern Chinese style chicken soup with mushrooms and corn.
Chupe		Peru	Chowder	Thin, milky seafood soup, also referred to as Chupe de Mariscos
Chupe Andino		Andes		Refers to various soups and stews that are prepared in Andes Mountains region of South America
Cioppino		San Francisco, California	Fish	Fish stew with tomatoes and a variety of fish and shellfish (Italian-American)
Cock-a-leekie		Scotland	Chunky	Leek and potato soup made with chicken stock
Cold borscht / Šaltibarščiai		Lithuania	Cold (chilled)	Beetroot (or sometimes tomato), popular in Eastern Europe. A Lithuanian specialty, usually made in summer time in two varieties, hot and cold. Both are based on beets, but are otherwise prepared and served differently.
Consomme		France	Clear or Stock
Corn chowder		United States (New England)	Chowder	Similar to New England clam chowder, with corn substituted for clams in the recipe
Crab bisque		France	Bisque	Crab stock and heavy cream
Cream of apple soup			Cream
Cream of asparagus			Cream
Cream of broccoli			Cream	Broccoli, stock, and milk or cream as primary ingredients
Cream of celery			Cream
Cream of chicken			Cream
Cream of potato			Cream
Cream of tomato			Cream
Cream of Crab		France	Bisque	Pictured is Maryland cream of crab soup.
Cream of mushroom			Cream
Cream of spinach			Cream
Crème Ninon		France	Bisque	Base of a heavy stock purée of green peas and dry champagne
Cucumber soup			Cold (chilled)	Cucumber soup is known in various cuisines.
Cullen skink		Scotland	Fish	Smoked haddock, potatoes, onions and cream
Curry Mee		Malaysia	Noodle	thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg, mint leaves and cockle.
Dashi		Japan	Cold (chilled)	Clear fish stock made with kombu (sea kelp) and katsuobushi (smoked bonito flakes). Dashi broth is often used as a base for miso soup and other Japanese soup broths.
Duck soup noodles		Malaysia	Noodle	The dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres.
Egg drop soup		China	Noodle	Savory soup made by pouring beaten eggs into swirling boiling water or broth
Etrog		Jewish (Ashkenazi)	Dessert	Citron soup, used in Jewish ritual at the feast of Succot
Ezogelin soup		Turkey	Chunky	Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint
Fanesca		Ecuador	Fish	Cod soup
Fish soup bee hoon		Singapore	Fish/seafood	Seafood
Fish			Clear or Stock
Fisherman's Soup		Hungary	Fish	Ηot and spicy river fish soup with a lot of hot paprika (Hungarian: Halászlé)
French onion soup		France	Potage	Deep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl.
Fruktsoppa		Sweden	Dessert	Dried fruit such as raisins and prunes
Fufu and Egusi soup		Nigeria	Chunky	Vegetables, meat, fish, and balls of ground melon seed
Fumet		France	Clear or Stock	Fish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bones
Garmugia		Italy (Lucca, Tuscany, central Italy)	Chunky	Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal.[14][15]
Gazpacho		Spain	Cold (chilled)	Pureed tomato and vegetables
Ginataan		Philippines	Chunky	Method of cooking using coconut milk. Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another.
Ginestrata		Italy (Tuscany, Northern Italy)	Clear or stock	Thin, lightly spiced egg-based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wine
Goat meat pepper soup		Nigeria		Common ingredients are goat meat,[16] crayfish, Uziza, Negro Pepper (also called Uda Ewentia or Enge) and nutmeg,[17] such as Calabash Nutmeg (also called Ehu or Ariwo).
Gogi guksu		South Korea (Jeju Province)		Pork and noodle soup
Gomguk		Korea	Chunky	Beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color, with a rich and hearty taste.
Goulash soup		Hungary	Chunky	Beef, pork, paprika, peppers, tomato, potato, and onion. Hungarian: gulyas translates roughly as cowboy
Ground nut soup				Groundnuts
Kimchi Guk		Korea	Chunky	Kimchi soup
Gumbo		United States (Louisiana)	Chunky	Creole soup from the American South, most popular in New Orleans. Often includes seafood, made with shrimp or crab stock and andouille sausage and thickened with a dark roux.
Hot and sour soup		Asia	Chunky	Soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.
Íslensk Kjötsúpa		Iceland	Chunky	Meat soup made with lamb and vegetables
Joumou		Haiti	Chunky	Mildly spicy pumpkin soup made with pieces of beef, potato, plantains and vegetables such as parsley, carrots, green cabbage, celery and onions. It is eaten every first of January in honor of Haitian independence in 1804.
Kharcho		Georgia	Chunky	Lamb, rice, vegetables and a highly spiced bouillon
Kwāti		Nepal	Chunky	Mixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice bean
Laksa		Malaysia	Noodle	A Peranakan cuisine.[18][19]
Lagman		Uzbekistan	Chunky	Pasta, vegetables, ground lamb and numerous spices
Leek soup		Wales	Chunky	Leeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup.
Lettuce soup				Lettuce is a primary ingredient.[20] Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup.[20][21]
Lentil soup		Ancient	Chunky	Red, green, or brown lentils. Popular in the Middle East and Mediterranean area.
Lobster stew		France	Bisque	Cream or stock-based soup with chunks of North Atlantic lobster
Lobster bisque		France	Bisque	Lobster stock, heavy cream, and sherry
Log-log		Philippines	Noodle	Egg noodle soup (regional variants include Kinalas, Batchoy)
Lohikeitto		Finland	Fish	Salmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dill
Lung fung soup		China	Fish	Gou rou soup made with lemon, chili peppers, and Chinese vegetables
Maccu		Italy (Sicily)	Chunky	fava beans is a primary ingredient
Manhattan clam chowder		United States (Rhode Island)	Chowder	Tomato-based clam chowder
Maryland crab soup		United States (Maryland)	Chowder	Vegetables, blue crab, and Old Bay Seasoning in a tomato base
Matzah ball soup		Jewish (Ashkenazi)	Chunky	Staple food on Passover. The Matzah ball dumplings are traditionally served in chicken broth with sliced carrots, garnished with chopped parsley. Matzo balls are also referred to as knaidel or knaedle.
Melon soup			Varies	Soup prepared with melon as a primary ingredient. Pictured is a muskmelon soup.
Menudo		Mexico	Chunky	Tripe, calf's feet, chiles, hominy, and seasonings
Minestrone		Italy	Chunky	Vegetables with noodles
Miso soup		Japan	Fermented	Dashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed.
Miyeok guk		Korea	Chunky	Seaweed
Mohinga		Burma	Fish	Chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish paste, fish sauce, and catfish in a rich broth. Served with rice vermicelli.
Mulligan Stew		United States	Chunky	Improvised stew, typically made with whatever ingredients are available
Mulligatawny		England	Chunky	Meat, vegetables, and spices. Based on an Indian sauce recipe.
Naengmyeon		Korea	Cold (chilled)	Buckwheat noodles in a tangy iced beef broth, raw julienned vegetables, a slice of a Korean pear, and often a boiled egg and/or cold beef
Nang men		Korea	Noodle	Traditional noodles
Nettle soup		Ancient	Chunky	Tender shoots of the stinging nettle, popular in Scandinavia and eastern Europe
New England clam chowder		United States (New England)	Chowders	Bacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clams
Nikujaga		Japan
Okra soup				Okra
Okroshka		Russia Ukraine	Cold (chilled)	Kvass-based vegetable and ham soup
Oxtail soup			Chunky	Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used. At least five popular and unrelated versions of oxtail soup exist: a traditional Korean dish, a Chinese dish which is more like a stew, a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut. An ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era, and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. In Germany, there are lots of varieties of oxtail soup (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira.
Palm nut soup				Palm kernel
Panada		Europe	Potage	Bread soup made with leftover bread, eggs, beef broth and Parmigiano-Reggiano Cheese.[22]
Pasta fagioli		Italy	Noodle	Chicken stock, pasta and vegetables.
Yellow pea soup		Canada	Chunky	Pea soup, originating with French settlers in Canada. Also called "French-Canadian pea soup"
Peanut soup		Africa	Chunky	Made from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu.
Philadelphia Pepper Pot		United States (Philadelphia)	Chunky	Beef tripe pepper soup
Phở		Vietnam	Noodle	Staple noodle soup made by simmering marrow-rich beef leg bones and knuckles with star anise, cinnamon, clove, cardamom, coriander, fennel, charred ginger, and charred onion to create the broth, served with rice noodles and various meats. Pho Dac Biet, or "Special Combination" Pho, usually includes rare beef slices, beef balls, tripe, and flank meat. Pho is garnished to taste with thai basil, squeezed lime, jalapeños, bean sprouts, and sometimes culantro. Sriracha and hoisin sauce are also popular additions. Chicken, seafood and vegetarian varieties also exist.
Pickle soup			Chunky	Various types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber.[23] Pictured is kidney and pickle soup with barley (rassolnik).
Pork blood soup		Thailand		Thai cuisine;[24] one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago".[25]
Pozole		Mexico	Chunky	Pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soup
Psarosoupa (ψαρόσουπα)		Greece	Fish	Oil-and-lemon sauce, vegetables, rice, and salt-water fish
Pumpkin		North America	Smooth or chunky	Pumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup.
Ramen		Japan	Noodle	Fresh or dried noodles in a variety of broths with a variety of toppings such as various meats like pork or lobster, onion and other various herbs (miso), and sometimes even corn
Rasam		India (southern)	Potage	Broth made in various ways using different spices and tamarind
Rassolnik		Russia	Chunky	Dill pickle soup. It usually contains groats, such as pearl barley, rice or oatmeal, potatoes, greens and herbs. It is either vegetarian or more commonly made with meat (often offal, such as kidney).
Rumford's Soup		Germany (Munich, Bavaria)	Potage	Simple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people.[26]
Saimin		United States (Hawaii)	Noodle	Fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influences
Salmorejo		Spain	Cold (chilled)	Tomato soup with garlic and bread crumbs
Samgyetang		Korea	Chunky	Chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger
Sayur Asem		Indonesia	Cold (chilled)	Vegetable soup, sour and spicy
Sayur Tumpang		Indonesia (Java)	Fermented	Expired tempeh, chilli, and other Indonesian seasoning
Scotch Broth		Scotland	Potage	Mutton, barley, and various vegetables
Shark fin soup		China	Gelatinous	Shark's fin, nearly tasteless, an expensive delicacy valued for its unusual texture
Shchav, sorrel soup, green borscht, green shchi		Eastern Europe	Chunky	Sorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache.
Shchi		Russia	Chunky	Cabbage soup, a national Russian dish
Seafood chowder		Ireland	Chowder	Salmon, mussels, shrimp, and scallops in a cream base
She-crab soup		United States (Charleston, South Carolina)	Chowder	Blue crab meat and crab roe
Shrimp bisque		France	Bisque	Shrimp
Sliced fish soup		Singapore	Fish	Fish, prawns, and vegetables
Snert		Netherlands	Chunky	Thick pea soup, eaten in the winter, traditionally served with sliced sausage
Solyanka		Russia	Chunky	Pickled cucumbers, sausages, smoked meat, fish or mushrooms, olives
Sopa de Gato		Spain (southern)		Simple soup, typically includes water, bread, oil, garlic, and salt
Soto		Indonesia	Chunky	Rich soups based on various spice pastes, broths and sometimes coconut milk, often named by their originating region. Soto usually features numerous garnishes, including sprouts, sambal, crackers, fritters, and sometimes noodles.
Soto ayam		Indonesia	Noodle	Spicy shredded chicken soup with noodles and a variety of garnishes which may include bean sprouts, boiled egg, green onions, fried onion flakes, chili sauce, compressed rice cakes, melinjo nut crackers and potato fritters.
Soup alla Canavese		Italy		White stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepper
Sour cherry soup		Hungary	Cold (chilled)	Hungarian: megyleves. Sour cherries, sour cream
Sour rye soup, white borscht, żur		Poland, Belarus		Made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham)
Sour soup (fish soup)		Vietnam	Fish	Rice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines.
Split pea		Ancient	Chunky	Dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.
Squash bisque		France	Bisque
Stone soup		Portugal	Chunky	Pork meat products (such as black chouriço, common chouriço and bacon), red beans, and coriander
Sup Kambing		Malaysia and Indonesia	Chunky	Goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in color
Stracciatella		Italy	Broth with chunks	Made by drizzling a preparation based on beaten eggs into boiling meat broth while stirring.
Swedish fruit soup		Sweden	Dessert soup	Typically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold.[27]
Taco soup			Chunky	Similar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning.[28] Vegetarian versions combine beans with the other ingredients, except for the ground beef.[29]
Tāng Fěn		China	Noodle	Rice noodles in broth, usually beef, chicken, or custom broth
Tāng miǎn		China	Noodle	Egg noodles in broth, usually beef, chicken, or custom broth
Tarator		Bulgaria	Cold (chilled)	Yogurt and cucumbers
Tarhana		Turkey	Chunky	Fermented grain and dairy
Tinola		Philippines	Potage	Chicken, sliced green papayas
Tom Yum		Thailand	Chunky	Lemongrass, galangal and kaffir lime leaf, fish sauce and lime juice in the broth, often garnished with shrimp/seafood (Tom Yum Goong), straw mushrooms, hot chili peppers, and cilantro.
Tomato bisque		France	Bisque	Tomatoes and heavy cream; basil can be added to create tomato basil bisque
Tomato soup			Smooth or chunky	Tomato is the primary ingredient. Also popular in many countries, including Hungary (Hungarian: paradicsomleves) and Poland (Polish: pomidorowa)
Tortilla soup		Mexico	Chunky	Fried corn tortilla pieces submerged into a broth of tomato and other ingredients.
Tteokguk		Korea	Chunky	Tteok (rice cake) soup
Turkey soup		United States, Canada	Chunky	Turkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles
Ukha or yushka		Russia Ukraine	Fish	Cod or salmon, vegetables, lime, dill, parsley, and black pepper
Vegetable			Clear or Stock	Vegetables as a primary ingredient
Vichyssoise		United States (Franco-American)	Cold (chilled)	Creamy potato and leek soup, served with chives
Waterzooi		Belgium	Fish	Stew made with fish (traditional) or chicken
Wedding soup		United States (Italian-American)	Clear or Stock	Green vegetables, meat, chicken broth
White beef			Clear or Stock
White veal			Clear or Stock
Wine soup		Hungary	Beverage soup	Hungarian: borleves. Pictured is a wine soup with bread
Winter melon		China	Chunky	Winter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hours
Zuppa pavese		Italy	Broth with chunks	Consists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.[30]

See also

• Asian soup
• Broth
• Chowder
• Consommé
• List of cheese soups
• List of Chinese soups
• List of cold soups
• List of fish and seafood soups
• List of fish soups
• List of German soups
• List of Italian soups
• List of Japanese soups and stews
• List of Pakistani soups and stews
• List of porridges
• List of seafood soups
• List of Spanish soups and stews
• Stocks
• Soup
• Stew

References

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8. Recipe: DANISH BEER SOUP Bot generated title
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11. HuffPost (October 10, 2012). "Recipe Of The Day: Creamy Carrot Soup". The Huffington Post. Retrieved December 6, 2015.
12. Creasy, R. (2008). Rosalind Creasy's Recipes from the Garden. Cookery, Food and Drink Series. Tuttle Publishing. p. 87. ISBN 978-0-8048-3768-2.
13. "Michael Anthony's Carrot Soup With Coconut Milk". ABC News. Retrieved 6 December 2015.
14. Cucina Povera: Tuscan Peasant Cooking. p. 63.
15. A Culinary Traveller in Tuscany. pp. 77–78.
16. Jideofo, May (2007). "Healthier Alternatives". Tate Publishing. p. 35. ISBN 1602478058.
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18. "Assam Laksa". Citrus and Candy. January 24, 2011.
19. "Laksa Lemak Recipe - Malaysia (Gordon's Great Escape)". May 23, 2011.
20. Haedrich, Ken (2001). Soup Makes the Meal. Harvard Common Press. pp. 17–18. ISBN 155832187X.
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22. "Panada recipe".
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25. Offal: A Global History. p. 30.
26. Kellogg, D.O.; Baynes, T.S.; Smith, W.R. (1903). The Encyclopædia Britannica: New American supplement. A-ZUY. The Encyclopædia Britannica: A Dictionary of Arts, Sciences, and General Literature. Original 9th Ed. in 25 Vols. Werner. p. 673. Retrieved January 24, 2015.
27. Marrone, T. (2014). The Beginner's Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun. Storey Publishing, LLC. p. 313. ISBN 978-1-60342-927-6.
28. Crider, Kitty (29 January 2003), "Flavors of traditional foods can make some tasty soups", The Spokesman-Review, p. 33, retrieved 18 April 2012
29. "Taco Soup Has A Flavorful Combination", The Mount Airy News (Mount Airy, North Carolina), 18 October 1995, p. 9, retrieved 18 April 2012
30. Elizabeth David, Italian Food, 1954, p. 53

Further reading

• Patronite, Rob; Raisfeld, Robin (December 13, 2009). "The Hot List: Fifty of the city’s tastiest soups". New York Magazine. Retrieved 23 July 2014.
• Rumble, Victoria R (2009) Soup Through the Ages: A Culinary History With Period Recipes McFarland. ISBN 9780786439614.

External links

• Media related to Soups at Wikimedia Commons