n., /soop-iz-uhm/ : an obsessive philosophy that true enlightenment can be found through soup
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
court-bouillon : (French) a quickly cooked vegetable broth used as a subsequent poaching liquid for other ingredients
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
