Portable soup was a kind of dehydrated food of English origin used in the 18th and 19th centuries. It was a precursor of meat extract and bouillon cubes...

Cucumber soup is a traditional Polish and Lithuanian soup (Polish: Zupa ogórkowa, ['zupa ɔ'gurkɔva] ). It is made from sour, salted cucumbers and potato...

Nettle soup is a traditional soup prepared from stinging nettles. Nettle soup is eaten mainly during spring and early summer, when young nettle buds are...

gaspacho (Portuguese: [ɡɐʃˈpaʃu]), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. It originated in the southern...

French onion soup (French: soupe à l’oignon [sup a lɔɲɔ̃]) is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed...

of Soups". The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making. Portable soup was...

Lentil soup is a soup with lentils as its main ingredient; it may be vegetarian or include meat, and may use brown, red, yellow, green or black lentils...

Tomato soup is a soup with tomatoes as the primary ingredient. It can be served hot or cold, and may be made in a variety of ways. It may be smooth in...

Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines...

originality. Nicolas Appert also proposed such dehydrated bouillon in 1831. Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It...