Soups and Stews

mixture

An asparagus soup is 'une soupe aux asperges' in French. A specially smooth recipe would be called 'un velouté d'asperges'.

germany

Nandos farts

A cream soup or consommé thickened with arrowroot or rice flour and garnished with diced chicken.

http://www.bbc.co.uk/food/glossary/x.shtml?xavier

slurp really loudly.

Yes, I have used tofu in soups before. I have only used extra-firm or high-fiber, as it holds its shape best. I just cubed it up and added it to the simmering soup to heat it through. I suppose you could also blend it into a pureed vegetable soup as well for added protein as it really doesn't add much flavor; it usually takes on the flavor of whatever you cook it with.

Traditionally, French service is a very formal version of an "all you can eat." The waiter typically brings a large presentation dish of the food (whether soup, salad or entree) to the guest and the guest serves themselves, as much and as often as they want. The waiter will continue to refill the large dish until the guest indicates they are done. Traditionally this was communicated to the serving staff by the guest placing their silverware at the top of his or her individual plate or bowl.

This is not nearly as common or formal as "English service," also called "silver service," but is much more formal than a buffet. French style service is very similar to the English "Butler service."

However, recently I have seen a quite few restaurants use "French served" to tag any and all menu items that are not plated in the kitchen, but rather served at the tableside by the serving staff. Sometimes this includes tableside preparation of the food as well.

For trivia's sake, it should be known that the most common method of service in use today in the U.S. is "Russian service." This means that each dish is prepared and plated in the kitchen by the chef and served to each guest individually.

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Heat the soup in a large pan until it is just to the boiling point. Using a ladle, and a canning funnel if you have one, transfer soup to clean, sterile jars. Add 1 teaspoon salt or canning salt, if desired, to each jar of soup. Place the lid and ring on and tighten gently before canning in the pressure canner.

The translation could be either 'soupe' or 'potage'

Yes, it melts.

Vichyssoise is just cold potato soup, so a creamy off white color and it should be a semi thick consistency like that of a cream of mushroom soup or clam chowder and about that color

Bacteria can form on food left out after an hour. It is best to refrigerate cooked food as soon as possible to prevent this.

You can search for items using the search box located on the left hand side of the page (or bottom depending on your page) this will give you the information about the item. From there you can try to restock it or buy it on the shop wizard.

no

H.O.S for short

CHUNKY!

throw it out

Cylindrical

For safety, after the soup cooled below 135°F, it should have been refrigerated within 2 hours. Then it would have had another 4 hours to get to 40°F.

You missed the recommended time frame of getting the food to 40°F by 6 hours and you exceeded the maximum cumulative exposure time above 70°F for just about any pathogenic bacteria that's out there. Now the fact that the soup was cooked might have eliminated them - or it might not. Additionally, normal cooking does not eliminate bacterial spores - which will then grow when the soup cools. If that has happened, and you reheat the soup - any toxins that have formed may or may not be destroyed.

So, without tests, no one can tell you it is safe to eat and no food safety person would tell you that it is. The decision is up to you.

Matthew Lillard

Yes.

Of course you can! But it would be better to heat up!

Minestrone, chicken noodle, and vegetable. Any soup really that has not been thickened with a rue or cream.

borscht