Tip: Stock up on peak season crops such as corn, tomatoes, squash and berries when the price is right. Freeze or can them to use in soups, stews and sauces later.
Cold or hot, soup is enjoyed around the world in all seasons. Soup can be light, made up of a vegetable or meat broth or puree, or rich and creamy. Paired with a salad or bread, it can be an easy light meal.
Soup is a often served warm, and is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid.
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 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 stews.
You'll find an abundant selection of different soups, nicely categorized for you in BigOven's Soups, Stews and Chili