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A type of soup made with regional foods representative of Scotland in a manner that would reflect a recipe derived from the heritage of this country.

A cream-based soup that is made with bits of asparagus for texture and flavoring. Similar to many other cream soups, Cream of Asparagus can be served as a lunch or dinner soup or it can be added to casseroles to create a savory sauce.

Any type of soup that is prepared by adding cream at the end of the cooking process. The soup is often pureed before the cream is added.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

The combination of sweet and fresh flavors creates a thick and savory soup made from a mix of vegetables and sweet potatoes.

Hearty and meaty in substance, this soup combines the traditional flavors of smoked pork with beans and other vegetables.

A name given to an Italian soup that is often served for holidays or events, but is not actually a soup served specifically for weddings.

A Chinese soup that is prepared with wontons, which are small dumpling-like morsels filled with various meats, seafood, or vegetables, a clear broth, and several seasonings that may include soy sauce, celery, pepper, and scallions.

Made from a base of cheddar and parmesan cheese, this type of soup is served as either a side dish to accompany sandwiches and salads, or as an ingredient for use in food recipes.

With a base that is made of milk or cream, this soup is a hearty and mildly flavorful type of soup. Unless Cream of Potato is seasoned with a greater variety of ingredients than just potatoes, it may be slightly bland for some appetites.

A thick soup that may appear similar to a chowder, containing a larger proportion of solid ingredients and a smaller amount of liquid broth.

Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth.

The name given to any food dish prepared with mixed ingredients that include a starch (pasta, potato or grain), a protein (meat, poultry or fish), and vegetables combined with a soup sauce to keep it all together and baked in a covered dish.

A flavoring made from concentrating the flavors of meat or vegetable stocks into a solid cube, granules or powder form.

A thick soup that may be prepared with a cream or water base cooked in a chicken or seafood broth. Smooth and rich in taste, a Bisque is made with pureed ingredients however, this soup will often contain small bits of the foods used to flavor the soup such as seafood or vegetables.

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

1) A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

A variety of Asian squash that is popular in China and Japan, as well as many other countries. It is typically a larger variety squash that has a waxy dark green speckled skin that contains tiny prickly hairs.

Aioli,

A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.