What is soup? - cereal? pizza in a bowl? cum?

[Souplover69]

What is soup? Is it any food that is drenched within a liquid? or is it any food that is confined inside a bowl? Or is all food (with any moisture) considered a soup in your eyes?

For example: Pizza is a flat piece of bread with cheese, NOT SOUP. but maybe... it is! Pizza is often damp with grease, giving it moisture and the topping can be considered the sort of chunks of meat and veggies you would find in tradition soup dish?

Alas, this choice is up to you and your opinions about soup.

 

[KE 521]

When soup and when stew? Great mysteries of life. Pizza no soup but there is pizza soup somewhere - lots of people make disgusting food erryday (looking at you, Amberlynn). Soup has floaty bits.

 

[Rokko]

Soup has to have a very high % of water I guess? Pizza-soup is probably so exotic that you can define it how you want. If you want chicken-soup you take water and boil chicken and veggies in it. If you want pumpkin-soup you cook it very soft, and since it is already high in water (grammar?), you dont need to add much of it.

If you want to make a sauce you add some corn- flour or other thickening agents. Its all a matter of definition and frenchies probably define it different than brits.

 

[MembersSchoolPizza]

Soup is stew, casserole, or a meat pie that has given up on life and decided "Eh, fuck it, this is good enough".

 

[User names must be unique]

My favourite soup is coffee, but coco pops is a good soup too.

 

[ES 148]

This is my gimmick.

 

[Judge Holden]

First of all this is the most recent soup I cooked/created

Spoiler: Shameless recipe shilling

Cream of Cajun soup

INGREDIENTS

VEGETABLES
2 Medium Onions - chop into small strips
2 Bell Peppers - chop into small strips
3 Big Stalks of Celery - chop into small strips
2 Small Cloves Garlic - crush and roughly mince

LIQUIDS
Worchestershire Sauce - 1 Glug
Light Soy Sauce - 1 Glug
Ketchup - 1 Glug
Ham Stock - 0.8L-1.0L

SPICES
Thyme - Half Teaspoon
Smoked Paprika - Half Teaspoon
Cumin - Half Teaspoon
Oregano - Half Teaspoon
Cayanne - Quarter Teaspoon
Salt - Half Teaspoon
White pepper - Half Teaspoon
Garlic Powder - Half Teaspoon
Allspice - 1 sprinkle
MSG powder - Quarter Teaspoon

FAT
Lard - 1 or 2 tablespoons

INSTRUCTIONS
1. Heat a frying pan to high, melt the lard, and then saute the vegetables (except for the garlic) for 5 minutes until they are starting to soften. Keep stirring them around the whole time.
2. Dump in all the spices and the Worchestershire sauce/Soy Sauce and continue sauteing for about 5 more minutes until everything is turning a nice brown and getting extremely soft. During the last minute of cooking add the garlic and saute for a minute until fragrant, and then take the pan off the heat, saute-stirring for a minute or so more until it cools down
3. Prepare the stock in a decent sized saucepan, and heat up to boiling. Dump all the vegetables into the stock and add the glug of ketchup. Reduce heat and simmer for 20 minutes. Taste and re-season to your preferences if desired.
4. Once finished either put into a heat proof blender or use a hand blender and blend to a smooth puree. Soup is best served in a mug on a cold winter evening.

Now on the matter at hand, it all comes down to a 50%+ ratio of liquid ingredients (i.e. stock, water, etc) to solid ingredients (veg, meat, etc) but once the overwhelming amount of the dish has become some form of grain derived meal (i.e. rice, pasta, oatmeal, cereal, etc) it has become an entirely separate dish

 

[Clop]

If you can't eat it with a fork like normal people, it's soup.

 

[SJ 485]

@A Hot Potato is soup
@Kiwi Lime Pie is soup
@A Useless Fish is soup

@Y2K Baby is a libtard

 

[skiddlez]

I don't have anything to add I just wanted to post this

 

[Keep Yourself Safe]

DAE broth?

 

[A Useless Fish]

@A Hot Potato is soup
@Kiwi Lime Pie is soup
@A Useless Fish is soup

@Y2K Baby is a libtard

And Visitor is the dull, bland cracker that gets broken apart and sprinkled on me.

 

[RG 448]

It’s wet.

 

[Shokew]

I love making soup - and not just because it's easy, either. That's the fun part - you can make it challenging by doing proper SCIENCE.... With SCIENCE!

Pizza in a bowl is better description, but except with less of a template that Pizza forces you to stick to after too long. Science defying basic reality - further proof soup is better. Now fight me.

 

[Al Gulud]

First of all this is the most recent soup I cooked/created

Spoiler: Shameless recipe shilling

Cream of Cajun soup

INGREDIENTS

VEGETABLES
2 Medium Onions - chop into small strips
2 Bell Peppers - chop into small strips
3 Big Stalks of Celery - chop into small strips
2 Small Cloves Garlic - crush and roughly mince

LIQUIDS
Worchestershire Sauce - 1 Glug
Light Soy Sauce - 1 Glug
Ketchup - 1 Glug
Ham Stock - 0.8L-1.0L

SPICES
Thyme - Half Teaspoon
Smoked Paprika - Half Teaspoon
Cumin - Half Teaspoon
Oregano - Half Teaspoon
Cayanne - Quarter Teaspoon
Salt - Half Teaspoon
White pepper - Half Teaspoon
Garlic Powder - Half Teaspoon
Allspice - 1 sprinkle
MSG powder - Quarter Teaspoon

FAT
Lard - 1 or 2 tablespoons

INSTRUCTIONS
1. Heat a frying pan to high, melt the lard, and then saute the vegetables (except for the garlic) for 5 minutes until they are starting to soften. Keep stirring them around the whole time.
2. Dump in all the spices and the Worchestershire sauce/Soy Sauce and continue sauteing for about 5 more minutes until everything is turning a nice brown and getting extremely soft. During the last minute of cooking add the garlic and saute for a minute until fragrant, and then take the pan off the heat, saute-stirring for a minute or so more until it cools down
3. Prepare the stock in a decent sized saucepan, and heat up to boiling. Dump all the vegetables into the stock and add the glug of ketchup. Reduce heat and simmer for 20 minutes. Taste and re-season to your preferences if desired.
4. Once finished either put into a heat proof blender or use a hand blender and blend to a smooth puree. Soup is best served in a mug on a cold winter evening.

Now on the matter at hand, it all comes down to a 50%+ ratio of liquid ingredients (i.e. stock, water, etc) to solid ingredients (veg, meat, etc) but once the overwhelming amount of the dish has become some form of grain derived meal (i.e. rice, pasta, oatmeal, cereal, etc) it has become an entirely separate dish

Light Soy Sauce
HAHA CUCK

 

[MediocreMilt]

Soup is a stock base created from boiling the garbage parts of other food and an onion (chicken or beef bones, the peels or inedible pieces of vegetables, etc). It is not just water, though later you can add meats and vegetables and noodles to your stock base if you want

 

[Nekromantik]

First of all this is the most recent soup I cooked/created

Spoiler: Shameless recipe shilling

Cream of Cajun soup

INGREDIENTS

VEGETABLES
2 Medium Onions - chop into small strips
2 Bell Peppers - chop into small strips
3 Big Stalks of Celery - chop into small strips
2 Small Cloves Garlic - crush and roughly mince

LIQUIDS
Worchestershire Sauce - 1 Glug
Light Soy Sauce - 1 Glug
Ketchup - 1 Glug
Ham Stock - 0.8L-1.0L

SPICES
Thyme - Half Teaspoon
Smoked Paprika - Half Teaspoon
Cumin - Half Teaspoon
Oregano - Half Teaspoon
Cayanne - Quarter Teaspoon
Salt - Half Teaspoon
White pepper - Half Teaspoon
Garlic Powder - Half Teaspoon
Allspice - 1 sprinkle
MSG powder - Quarter Teaspoon

FAT
Lard - 1 or 2 tablespoons

INSTRUCTIONS
1. Heat a frying pan to high, melt the lard, and then saute the vegetables (except for the garlic) for 5 minutes until they are starting to soften. Keep stirring them around the whole time.
2. Dump in all the spices and the Worchestershire sauce/Soy Sauce and continue sauteing for about 5 more minutes until everything is turning a nice brown and getting extremely soft. During the last minute of cooking add the garlic and saute for a minute until fragrant, and then take the pan off the heat, saute-stirring for a minute or so more until it cools down
3. Prepare the stock in a decent sized saucepan, and heat up to boiling. Dump all the vegetables into the stock and add the glug of ketchup. Reduce heat and simmer for 20 minutes. Taste and re-season to your preferences if desired.
4. Once finished either put into a heat proof blender or use a hand blender and blend to a smooth puree. Soup is best served in a mug on a cold winter evening.

Now on the matter at hand, it all comes down to a 50%+ ratio of liquid ingredients (i.e. stock, water, etc) to solid ingredients (veg, meat, etc) but once the overwhelming amount of the dish has become some form of grain derived meal (i.e. rice, pasta, oatmeal, cereal, etc) it has become an entirely separate dish

I'm going to have to try this next time I make some ham stock.

 

[Yeeb-Renzo]

Obligatory

 

[DN 420]

You gotta define it the way Greek philosophers defined shit. It's a salty liquid in a bowl.

 

[User names must be unique]

You gotta define it the way Greek philosophers defined shit. It's a salty liquid in a bowl.

What about watermelon soup? that's not salty.