Soup

Soup is a liquid dish typically served warm, though some varieties are served cold. It is made by cooking ingredients such as meat, vegetables, legumes, or grains in a flavorful liquid, usually stock, broth, or water. Soups can be eaten as a starter or as a main course, and the texture ranges from clear and brothy to thick and creamy.

Soups are commonly categorized by consistency or base. Clear soups include bouillon and consommé, which are strained to remove solids. Thick soups include cream soups, puree soups, and those thickened with ingredients like lentils or rice. Other categories include chowders, bisques, and cold soups such as gazpacho.

Preparation generally involves simmering ingredients to extract flavors. Base liquids are seasoned and sometimes clarified. Thickening may be achieved with roux, starch, pureed vegetables, or dairy. Finishing touches such as herbs, cream, or croutons are typical. The choice of ingredients reflects regional cuisines and seasonal produce.

Regional examples include chicken soup, tomato soup, miso soup, borscht, laksa, gazpacho, and ramen-based soups. Soups are widely used as comfort food, nourishing meals, or ceremonial dishes in various cultures.

Nutrition and storage: Soup can provide hydration and nutrients, depending on its ingredients and preparation. Clear broths are generally lower in calories, while cream-based soups are richer. Refrigerated soup should be cooled promptly and consumed within a few days, or frozen for longer storage.