meat and/or vegetables boiled in water {soup}.
hot or cold beet soup {borscht}.
spicy fish stew {bouillabaisse, soup}.
milk and potato soup with fish or clams {chowder}.
light soup {consommé, soup}.
reduced fish broth {fumet, soup}.
tomato, onion, green pepper, herb soup {gazpacho}.
thin soup {gruel}.
soup with pasta, beans, and vegetables {minestrone}.
split pea and tomato soup {mongole}.
boiled oats or other grain, served with milk {porridge}.
fire pot {pot-au-feu, soup}.
Vegetable stews {pottage} can have meat.
cold potato, leek or onion soup {vichyssoise, soup}.
Bouillon cubes {bouillon cube} can have beef, chicken, or fish broth/stock.
fish stock {court bouillon}.
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Date Modified: 2022.0225