 A cream of broccoli soup prepared with purée de broccoli | |
| Type | Soup |
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Cream of broccoli soup is a soup prepared with broccoli, stock, and milk or cream as primary ingredients. Ingredient variations exist, as do vegan versions. It is also a commercially, mass-produced soup, often sold in cans. Several recipes use canned cream of broccoli soup as an ingredient, [1] such as its use with cooked chicken dishes and as a sauce. [2]
Primary ingredients are broccoli, stock and milk or cream. [3] [4] [5] The broccoli used may be chopped, sliced into small florets or puréed, [5] [6] [7] [8] and some preparations combine both chopped and pureed broccoli. [8] Some versions may use frozen broccoli, [9] and the soup may be thickened using a roux. [10] Additional ingredients may include onion, celery, chicken broth, half and half, [4] egg yolk, herbs such as parsley, thyme and bay leaf, salt, pepper [3] and others. It is sometimes served garnished with croutons or broccoli florets. [3] [5]
Mass-produced commercial varieties of cream of broccoli soup are produced by various food manufacturers, such as the Campbell Soup Company, which debuted the soup in 1990. [1] [2] [11] The Campbell Soup Company devised it to be used as a soup and as an ingredient to be used in other dishes. [12] During the time of its debut in 1990, The Campbell Soup Company published a booklet of broccoli dishes that are prepared using their canned cream of broccoli soup, which was offered free to consumers through the provision of a stamped, self-addressed envelope to the company. [12] Some of the dishes in the booklet included "Easy broccoli bake" and "Two-step chicken broccoli divan". [12] After this soup's debut, the company devised and marketed additional cream of broccoli-style soups, such as broccoli cheese soup, chunky chicken broccoli cheese soup and cream of chicken and broccoli soup. [13]
Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially New England and Atlantic Canada.
Palm butter or palm cream, frequently known as moambe, mwambe or nyembwe, is an ingredient made from the pericarp of palm nuts, the fruit of the African oil palm tree. It forms an important ingredient in stews and sauces in African cuisine.
Vichyssoise, is a soup made of cooked and puréed leeks, potatoes, onions and cream. It is served chilled and garnished with chopped chives. It was invented in the first quarter of the 20th century by Louis Diat, a French-born cook working as head chef of the Ritz-Carlton Hotel in New York.
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 texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs. Many companies have their own versions of tomato soup which all vary in taste, portions and ingredients.
Corn chowder is a chowder soup prepared using corn as a primary ingredient. Basic corn chowder is commonly made of corn, onion, celery, milk or cream, and butter. Additional ingredients sometimes used include potatoes or squash, salt pork, fish, seafood and chicken. In the United States, recipes for corn chowder date to at least as early as 1884. Corn chowder is mass-produced as a canned food in the U.S.
Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom-flavored gravy.
Pumpkin soup is a usually 'bound' (thick) soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a common Thanksgiving dish in the United States. Various versions of the dish are known in many European countries, the United States and other areas of North America, in Asia and in Australia. Pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War.
Fish soup is a food made by combining fish or seafood with vegetables and 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.
Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. 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.
Funeral potatoes is a traditional potato hotdish or casserole that is popular in the American Intermountain West and Midwest. It is called "funeral" potatoes because it is commonly served as a side dish during traditional after-funeral dinners, but it is also served at potlucks, and other social gatherings, sometimes with different names. The dish has sometimes been associated with members of The Church of Jesus Christ of Latter-day Saints, because of its popularity among members of the Church.
Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or stock to form its basis. Various additional ingredients are used in its preparation, and various types and styles of cheese soup exist. It is a part of some cuisines in the world, such as American, Colombian, Mexican, Swiss, French, and Tibetan cuisines. Mass-produced cheese soups may be prepared with the addition of food additives to preserve them and enhance flavor. A list of cheese soups is included in this article.
Lettuce soup is a soup prepared with lettuce as a primary ingredient. It may be prepared with myriad lettuces and other ingredients, and some lettuce soups may use several cultivars of lettuce in their preparation. It is a part of French cuisine and Chinese cuisine. Cream of lettuce soup is a type of lettuce soup prepared using milk or cream. The soup may be served with toast or rolls as a side dish or with the soup atop them. It may be served as an appetizer, a side dish or as a main dish, and may be served hot or cold.
Cream of asparagus soup is a soup prepared with asparagus, stock and milk or cream as primary ingredients.
Carrot soup is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist.
Corn stew is a stew prepared with corn (maize) as a primary ingredient. Many variations exist in ingredient usage and in methods of preparation. Corn stew is a dish in several cuisines of the world. Mazamorra is an historically old corn stew dish in South America that is prepared using simple ingredients, and is a dish in several other cuisines.
Watercress soup is a soup prepared using the leaf vegetable watercress as a primary ingredient. It may be prepared as a cream soup or as a broth/stock-based soup using vegetable or chicken stock. Additional ingredients used can include vegetables such as potato, leeks, spinach, celery and turnips, cheese, butter, lemon juice, salt and pepper. Watercress soup can be prepared as a puréed soup by mixing the ingredients in a food processor. It can be served hot or cold, and may be garnished with crème fraîche, shaved Parmesan cheese, drizzled olive oil and watercress leaves.
Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times.
A cream soup is a soup prepared using cream, light cream, half and half, or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been puréed.
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