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The Hospitality Guru (cooking) Back to Basics: National & Speciality Soups

Updated on October 12, 2015
Source
SOUP
MAIN INGREDIENT
COUNTRY
Goulash
Meat, Paprika
Hungary
Cock-a-leekie
Leek, chicken, prunes
Scotland
Kangaroo tail
Kangaroo
Australia

NATIONAL SOUPS

Soups originally evolved from peasant cookery and virtually every country has a national soup.  National soups differ from country to country because of their ingredients and the influence of local food products.  All have their individual taste, aromas and historical backgrounds which reflect the gastronomic culture from which they originated.

SOUP
MAIN INGREDIENT
COUNTRY
Onion
Onion, Stock
France
Clam chowder
Potatoes, clams, herbs
USA
Miso
Dried fish, soya bean paste
Japan

SPECIALITY SOUPS

Speciality soups are distinguished by their unusual ingredients and/or method of preparation.

SOUP
GENERAL INGREDIENTS
Shark Fin
Clear soup made from dried shark fin.
Birds nest
Made from swallows nest. It is the saliva that swallows stick the nest together with which gives the soup its character
Beer
Thick soup with beer and spices
Consomme with gold leaf
Consommé garnished with gold leaf flakes
Jellied consommé
Consommé with a high gelatine content served chilled as a light jelly.
Bouillabaisse
A fish and shellfish dish. Traditionally served as a first course of soup, followed by the fish pieces as the main course.

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    • MikeSyrSutton profile image

      MikeSyrSutton 6 years ago from An uncharted galaxy

      I love the choices! Well done.

    • profile image

      gepeTooRs 12 months ago

      Good a single, cheers for the tip

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