Cold and International Soups By Ethan Samueloff

Cold Soups

  • A cold soup is a soup that can be either cooked or uncooked.
  • Whether is it cooked or uncooked depends on the ingredients being used for the soup.
  • Yogurt and cream are some commonly used thickeners for cold soup.
  • Cooked cold soup is hot soup that is then chilled. Vichyssoise is an example of a cooked cold soup that is a could version of potato-leek soup.
  • Uncooked cold soups are very simple soup because they are mainly just fruits and vegetables that have puréed to make the soup thicker. Then cream or yogurt is added.
  • Cold soup is typically very healthy and has health benefits when compared to hot soup.

International Soup

  • International soups are soups that are linked to different nations or cultures. These soups use ingredients that are common in a certain cultures cuisine.
  • Ethnic restaurants in the United States are increasing, and it is very common for these soups to be offered as specialties for lunch and dinner meals.
  • International soups such as Gazpacho have become mainstream in the United States and are served at American cuisine restaurants.
  • Many international soups are hearty and nutritious enough to be full course meals.

Credits:

Created with images by Pexels - "delicious food healthy"

Report Abuse

If you feel that this video content violates the Adobe Terms of Use, you may report this content by filling out this quick form.

To report a Copyright Violation, please follow Section 17 in the Terms of Use.