Hot Potato Soup may refer to:
Dill is an annual herb in the celery family Apiaceae. It is native to North Africa, Iran, and the Arabian Peninsula; it is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food.
Miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients that may be added depending on regional and seasonal recipes, and personal preference. In Japanese food culture, miso soup is a representative of soup dishes served with rice. Miso soup is also called omiotsuke (御味御付).
Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs bolhir and abaissar.
Comfort food is food that provides a nostalgic or sentimental value to someone and may be characterized by its high caloric nature associated with childhood or home cooking. The nostalgia may be specific to an individual or it may apply to a specific culture.
Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch.
A hotdish or hot dish is a casserole dish that typically contains a starch, a meat, and a canned or frozen vegetable mixed with canned soup. The dish originates in the Upper Midwest region of the United States, where it remains popular, particularly in Minnesota, South Dakota, Wisconsin, North Dakota, and eastern Montana. Hotdish is cooked in a single baking dish, and served hot. It commonly appears at communal gatherings such as family reunions, potlucks, and church suppers. A classic example known as "tater tot hotdish" is made with ground beef, topped with tater tots, and flavored with thick, condensed cream of mushroom soup sauce.
Sancocho is a traditional stew in Canarian cuisine and several Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.
Banmian or pan mee is a popular Chinese noodle dish, consisting of handmade noodles served in soup. Other types of handmade noodles include youmian, or mee hoon kueh.
Colombian cuisine is a culinary tradition of the six main regions within Colombia. Colombian cuisine varies regionally and is influenced by Indigenous Colombian, Spanish, and African cuisines, with a slight Arab influence in some regions.
Pistou, or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil and sometimes almonds, bread crumbs or potatoes. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts and cheese; some versions include cheese and/or almonds.
Caldo de pollo is a common Latin American soup that consists of chicken and vegetables.
A sour cereal soup is a Slavic traditional soup made with various types of cereals such as rye, wheat and oats, which are fermented to create a sourdough-like soup base and stirred into a pot of stock which may or may not contain meat such as boiled sausage and bacon, along with other ingredients such as hard-boiled eggs, potatoes and dried mushrooms.
Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as guksu in native Korean or myeon in hanja character. Preparations with noodles are relatively simple and dates back to around 6000 BCE to 5000 BCE in Asia. In Korea, traditional noodle dishes are onmyeon, called guksu jangguk, naengmyeon, bibim guksu, kalguksu, kongguksu among others. In royal court, baekmyeon consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. Naengmyeon, with a cold soup mixed with dongchimi and beef brisk broth, was eaten in court during summer.
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.
Goat meat pepper soup, also referred to as nwo-nwo, ngwo-ngwo, and goat pepper soup, is a soup in Nigeria. Goat meat is used as a primary ingredient, and some versions may use crayfish. For variations boiled yams, potatoes, or plantains may be added. Versions of the soup may be spicy and hot. The soup is always served hot and is made with a blend of different spices which gives an intense spiciness and flavor to the soup. The dish has been described as being the most popular out of all the Nigerian pepper soups. It is a light soup that is often prepared without the use of oil, and may also be drunk in the style of a beverage. Owing to the ‘light’ texture of the soup, it is typically eaten alone but it can be accompanied by a side-dish known as agidi. White rice is also a common side-dish served with goat meat pepper soup. It has been described as pairing well with palm wine and beer.
Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.
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.