Cold soup | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-13

This is an audio version of the Wikipedia Article:
Cold soup


00:01:10 1 History
00:03:31 2 Commercial products
00:03:50 2.1 Canned
00:05:42 2.2 Dried
00:06:23 3 Types
00:06:57 3.1 Dessert
00:07:48 3.2 Fruit
00:08:11 3.3 Cold
00:08:40 3.4 Asian
00:09:02 3.5 Traditional regional varieties
00:18:55 4 As a figure of speech
00:20:16 5 See also



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SUMMARY
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Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
In traditional French cuisine, 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, rice, lentils, flour, and grains; many popular soups also include pumpkin, 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 (broth) than stews.