The Hospitality Guru (cooking) Back to Basics: National & Speciality Soups
SOUP
| MAIN INGREDIENT
| COUNTRY
|
---|---|---|
Goulash
| Meat, Paprika
| Hungary
|
Cock-a-leekie
| Leek, chicken, prunes
| Scotland
|
Kangaroo tail
| Kangaroo
| Australia
|
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.
|