Glossary

  • bisque : (French) a richly flavored soup with a base traditionally made from the shells of crustaceans
  • borscht : (Ukrainian) a thick, slightly soured soup with a base traditionally made of puréed root vegetables, served hot or cold
  • bouillon : (French) a richly flavored soup traditionally made from broth that has been clarified
  • broth : a flavored cooking liquid made by extracting elements from meat, vegetables or grains with water, stock or other liquid over low heat for extended times
  • caldo : (Spanish) literally, “broth,” derived from the term caldera or cauldron, referring to the pot used for boiling
  • chili : (American) a heavily spiced stew traditionally featuring ground or diced meat, chile peppers and Southwestern spices
  • chowder : a chunky seafood or vegetable stew traditionally made from available ingredients, usually thickened with a roux or dairy
  • consommé : (French) a richly flavored soup traditionally made from stock that has been clarified
  • gazpacho : (Spanish) an uncooked soup of puréed fresh vegetables and olive oil, often served chilled
  • soup : a largely homogeneous dish consisting of cooked ingredients in a flavored liquid base, with more liquid than solids
  • stew : a largely homogeneous dish consisting of cooked ingredients in a flavored liquid base, with more solids than liquid
  • stock : a flavored cooking liquid made by extracting elements from animal bones, usually with water over low heat for extended times
  • tom : (Thai) a term referring to the process of boiling, used in conjunction with modifiers to denote various hot and sour soup dishes
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