Welcome to Anagrammer Crossword Genius! Keep reading below to see if soup is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on soup.
soup
Searching in Crosswords ...
The answer SOUP has 363 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word SOUP is VALID in some board games. Check SOUP in word games in Scrabble, Words With Friends, see scores, anagrams etc.
Searching in Dictionaries ...
Definitions of soup in various dictionaries:
noun - liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
noun - any composition having a consistency suggestive of soup
noun - an unfortunate situation
Word Research / Anagrams and more ...
Keep reading for additional results and analysis below.
| Possible Jeopardy Clues |
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| We have an international flavor for this "of the day"--Cuban black bean or French onion |
| "Potage" is a fancy name for this type of dish, especially a thick one |
| If a grown-up tries to serve you the oxtail type of this, say, "No thanks. I'll have the chicken noodle" |
| Well, to start, there's several cans of potage, meaning this; no gazpacho, though |
| If you're having albondigas in a Mexican restaurant, you're eating meatball this |
| Zuppa is Italian for this dish |
| Dashi-no-moto is the instant version of dashi; add water & you'll have this |
| In "The Lady & Sons Savannah Country Cookbook", Paula Deen has a section on these, including Confederate bean |
| Egg drop is not an omelet but a Chinese type of this |
| In the mood for Chinese? Start off your meal with won ton, wor won ton or hot & sour this |
| Soup description |
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Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. * In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, and potatoes. * So |