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For example, Aberaeron Broth is a Welsh soup. Scotch broth is a soup which includes solid pieces of meat and vegetables. Its name reflects an older usage of the term "broth" that did not distinguish between the complete soup and its liquid component. [12] Similarly, Awara broth is a Guianan Creole stew from French Guiana.
Basic stocks are usually named for the primary meat type. A distinction is usually made between fond blanc, or white stock, made by using raw bones and mirepoix, and fond brun, or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in tomato paste before roasting.
Raw oxtail Southern oxtail soup. Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. [1] An oxtail typically weighs around 3.5 kilograms (8 pounds) and is skinned and cut into shorter lengths for sale.
Oxtail soup is a soup made with beef tails. The use of the word " ox " in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen.
Mão de vaca, in the traditional cuisine of Cabo Verde, is a cow trotter soup made using pureed chickpeas. [citation needed] Mie kocok, an Indonesian beef noodle soup, which contains rich beef consommé soup, beef tendon or slices of cow's trotters, bean sprouts and meatball. Nkwobi in Nigeria; Paya in Pakistan; Sagol in Korean cuisine
Nutrition facts (small): 220 calories. 14 grams of fat. 4 grams of fiber. 7 grams of sugar. 2.3 grams of sodium. 2 grams of protein. Just the name "roasted harvest veggie soup" sounds warm and ...
In the dreaded cold days of winter, there's nothing like a hearty stew to warm you right up. And Ree Drummond agrees: "There's just something so comforting about a pot of thick, glossy stew ...
London particular is a thick soup of pureed (dry or split) peas and ham from England; purportedly it is named after the thick fogs of 19th-century London. Magiritsa soup is made in Greece and Cyprus using lamb offal. Maryland crab soup is made of vegetables, blue crab meat, and Old Bay Seasoning in a tomato base, from Maryland.