Making Soup

Similar words: big, huge, sizeable, and substantial.

Going very far down from the top. When making soup, you will need a deep pot.

A cooking pot for soup, often referred to as a stock pot, is a large, deep pot designed for preparing soups, stews, and broths.

A ladle has the largest and deepest spoon mouth of all cooking spoon types. Ladles are used to scoop out large portions of soup or sauces for the biggest servings. Their depth allows them to pick up broth with food.

A soup spoon is a type of spoon with a large or rounded bowl, used for consuming soup. The term can either refer to the British soup spoon or the Chinese spoon.

A round, deep dish or basin used for food or liquid. We eat soup from a bowl.

Boiling is when a liquid or food is cooked at such a high temperature that it bubbles. It's perfect for cooking items like pasta, vegetables, and hard-boiled eggs, rice, and some meats.

When water or food that is being heated just below boiling point while bubbling gently.

Medium heat is a moderate temperature setting on a stovetop or oven, typically used for tasks like simmering, sautéing, and baking. It generally falls between low and high heat settings.

To fry quickly in a little hot fat or oil.

Both come from plants. They are used to add flavor and aroma to food. Herbs are usually the leafy green parts of plants, while spices are come from other parts like bark, roots, seeds, or berries.

There are five dimensions (parts) when tasting food: aroma (smell), appearance (sight), flavour (a combination of smell and taste), texture (touch) and taste.

Aroma, appearance, flavour, texture and taste

A liquid in which meat, fish, cereal grains, or vegetables have been cooked. It is often also called stock.

The bread put in soup is often called croutons, especially when it's toasted or fried until crispy. These are typically small, cubed pieces of bread, though sometimes slices are used as well.

Beef, lamb and pork are red meat. Beef comes from cattle. Lamb comes from a baby sheep. Pork comes from a pig. Chicken is white meat. Fish is also generally called white meat.

Meat: chicken, beef, lamb, pork, chicken and fish

Vegetables are edible plant parts, including leaves, stems, roots, and seeds, that are consumed by humans or other animals. Vegetables are added in soups for their flavour and texture.

Taste refers specifically to the five basic tastes in our mouth: salty, sweet, bitter, sour and umami. Taste is one part of flavour. Flavour combines taste with smell (aroma) and even touch (texture and temperature).

To change something slightly in order to make it the way you want. For instance, when making soup you might need to add more stock, or salt and pepper to make the soup taste better.

Ladle can also be used as a verb when serving soup, stew, or sauce with a ladle. An example in a sentence: "I ladled out the soup to the guests".

To drink or eat something with a loud sucking noise. In many countries this is thought to be rude.

All the different foods you use when you are cooking a particular dish. When making soup, you will need broth, vegetables, meat, herbs and spices. These items you need to make the soup are called the ingredients.

A meal that is liquid, typically savoury and made by boiling meat, fish, or vegetables etc. in stock or water. Soup can be served hot or cold.

Thick soups are soups that are thickened using flour, corn-starch, cream, vegetables, gelatines and other ingredients.

Thin soups are delicate soups with no thickening agent in them.

This is a set of instructions for making something from various ingredients. We often find recipes in a cookbook. Do you follow a recipe when making soup?