Soups 2.30

Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg,[1] rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stew

Asopao is a rice soup very popular in Puerto Rico.
Ajiaco is a chicken soup from Colombia.
Avgolemono is a Greek chicken soup with lemon and egg.
Bánh canh, a Vietnamese udon noodle soup, popular variants include bánh canh cua (crab udon soup), bánh canh chả cá (fish cake udon soup)
Bird's nest soup is a delicacy in Chinese cuisine.
Bisque is a thick, creamy, highly seasoned soup, classically of pureed crustaceans, of French origin.

Ukrainian soup
Borscht is a beet-vegetable soup originally from Ukraine.
Bouillabaisse, a fish soup from Marseille, is also made in other Mediterranean regions; in Catalonia it is called bullebesa.
Bourou-bourou is a vegetable and pasta soup from the island of Corfu, Greece.
Bún bò Huế, a spicy lemongrass-flavored beef noodle soup from Huế, Central Vietnam, topped with fresh herbs, sliced onions and shallots and other crunchy toppings like pork rind
Caldo verde is a Portuguese minced kale soup
Callaloo is a thick, creamy soup made with okra and, often, crab meat from Trinidad and Tobago
Canh chua (sour soup) made with rice, fish, various vegetables, and in some cases pineapple is from Vietnam.
Canja de galinha is a Portuguese soup of chicken, rice and lemon.
Cazuela is a Chilean soup of medium thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.

Swiss soup
Clam chowder is found in two major types, New England clam chowder, made with potatoes and cream, and Manhattan clam chowder, made with a tomato base.
Cock-a-leekie soup is leek and potato soup made with chicken stock, from Scotland.
Cullen skink, also from Scotland, is a fish soup made with smoked haddock, potatoes, onions and cream.
Egg drop soup, a savory Chinese soup, is made by adding already-beaten eggs into boiling water or broth.
Egusi soup, a traditional soup from Nigeria, is made with vegetables, meat, fish, and balls of ground melon seed. It is often eaten with fufu.
Etrog, a fruit soup made from the citron used in Jewish rituals at the feast of Succoth, is eaten by Ashkenazi Jews at Tu Bishvat.
Ezogelin soup is a traditional Turkish variety of lentil soup, also very common in Turkey.
Faki soupa is a Greek lentil soup, with carrots, olive oil, herbs and possibly tomato sauce or vinegar.
Fanesca is a traditional cod soup from Ecuador.
Fasolada is a traditional Greek bean soup.
French onion soup is a clear soup made with beef broth and sautéed (caramelized) onions.
Garbure is a traditional dish in Gascony (southwest France), midway between a soup and a stew.
Gazpacho (from Spain and Portugal) is a savory soup based on tomato.
Goulash is a Hungarian soup of beef, paprika and onion.
Gumbo, a traditional Creole soup from the Southern United States, is thickened with okra pods, roux and sometimes filé powder.