There is more to soup than chicken noodle and tomato! The number of different recipes for soup is nearly endless, and there is something to suit every taste. The word "soup" originally comes from the name of a thick stew that was eaten with bread- the bread sopped up the liquid in the stew, which is why we call the dish "soup". Soup is one of those dishes that seems to be easily forgotten, but there are soup recipes that are perfect for everything from appetizers to dessert.

Broth, also called stock, is the base for most types of clear soups- anything you can think of that has a clear liquid as opposed to a creamy base. Broths are thin, and they are created by boiling meat, vegetables and spices in water. Stocks are also thin in texture, but they are made by cooking meat bones in water. Once a stock or broth is made, it is used as the base for many types of soup. All "noodle soups", such as chicken noodle, are made with broth, so are vegetable soups and French onion soup. Beef and chicken broth are the most common types, but you will find broth made of fish, lamb, veal, or any other type of meat. Broth is a very versatile product- it can be eaten on its own, used as a soup base, or used to add flavor and moistness to stuffing or potatoes.

Bisques and chowders are another type of soup. Rather than using broth as a base, cream is used. Most people think of bisques and chowders as being those that include fish, shellfish, or other seafood, such as a lobster bisque or clam chowder. The difference between bisque and chowder is that bisque is a smooth, creamy soup while chowder has larger pieces of various ingredients. Many chowders include vegetables such as potatoes, celery, carrots. Bisques often have the same ingredients, but they are blended until they are very fine, creating a smooth texture. While both dishes traditionally contain seafood of some sort, there are many versions such as those made strictly from different types of vegetables that are favorites at many dining tables.

Dessert soups and soups that are made to be served cold are one of the most under used recipes in cooking. Gazpacho is one type of soup that many people have heard of- it is a Spanish soup that is made up of traditional broth, vegetable, and tomatoes and then pureed until it becomes smooth. The dish is then chilled and served cold, and is a perfect appetizer or even a main course in the summer. Vichyssoise is a traditional French soup recipe that is made with a cream base and then potatoes and leeks are added and the dish is served cold. Dessert soups are generally made of fruit rather than vegetables, and are served either hot or cold depending on the season. A favorite dessert soup is made of melon or cherry with a milk or cream base and a touch of champagne or brandy. Dessert soups are elegant and unexpected, and will make a big splash at your next party.

Soups are one of those dishes that everyone loves. Soup is the ultimate comfort food, but with a little imagination, soup can be a very trendy dish. Try out different soup recipes and different types of soups to see which ones you enjoy best. And next time you entertain, consider creating a special soup to use as an appetizer, or even better, as dessert!

History Originally used to aid the malnourished rice pudding was first made in Asia Over thousands of years various pudding recipes have developed in Eastern Asia Some include jam cinnamon fruit and honey while others are far simpler consisting of only rice water and sugar or rice and milk For the west rice pudding originated in the Arab Countries or Persia The dessert gained popularity during the Middle Ages Firni one of the oldest of these Middle Eastern puddings is made with rice flour and was introduced to India by the Moghuls Records of an Indian sweet milk pudding occur in the 14th century Shola flavored with rose water was introduced to Persia by the 13th century Mongols and is now eaten in much of west Asia However the Indian Kheer has an independent history as it is older than 2000 years In Europe rice pudding with goat s milk was first used by the Romans for medicinal purposes For this reason the first written records of rice pudding occur in medical texts Medieval European sweet boiled rice pudding often was made with almond or cow s milk However rice was an imported luxury item reserved for the rich Baked rice puddings featuring elaborate spices and other ingredients appeared in the 17th century In the 18th century rice pudding began to replace rye porridge and barley porridge at festivities in Scandinavia Over centuries the European recipe has been simplified resulting in the modern dish often criticized for its blandness Rice pudding around the world Rice puddings are found in nearly every area of the world Recipes can greatly vary even within a single country The dessert can be boiled or baked Different types of pudding vary depending on preparation methods and the ingredients selected The following ingredients are regularly found in rice puddings rice long or short grain white rice brown rice black rice basmati or jasmine rice milk whole milk coconut milk cream or evaporated spices nutmeg cinnamon ginger etc flavorings vanilla orange lemon pistachio rose water etc sweetener sugar brown sugar honey sweetened condensed milk fruit or syrups eggs The following is a short list of various rice puddings from different places East Asia Technically many types of rice based dishes resembling rice pudding could be found in various countries in Southeast Asia which many have Chinese influences Owing to Chinese usage they are almost never referred to as rice pudding by the local populations whether ethnic Chinese origin or not but instead called sweet rice porridge The term pudding in various modern East Asian languages denotes a cornstarch or gelatin based jelly like set dessert such as mango pudding Khao niao dam Thai Black Rice Porridge Banana rice pudding Cambodian Pulut hitam Malaysian Singaporean Black glutinous rice porridge Ketan hitam Indonesia similar to Malaysian counterpart Champorado Philippines Chocolate Rice pudding Despite Japan and Korea being large consumers of rice they do not have any porridge based rice puddings citation needed Instead they typically pound the rice into rice powder and make it into sweet rice cakes South Asia Pulut hitam served in a Malaysian restaurant Kheer Indian Nepali Pakistani with slow boiled milk Payasam South Indian with slow boiled milk sugar jaggery and lots of nuts Firni Tajik North Indian with broken rice cardamom and pistachio reduced to a paste and served cold Middle East Moghlie Arab with anise and ginger Riz bi haleeb Eastern or ruz bil laban Egyptian lit rice with milk Arab with rosewater and occasionally mastic Shola e zard Tajik Afghan and Iranian with saffron Shir berenj Tajik Afghan and Iranian Rice pudding Europe Rice pudding Arroz Doce in a typical Christmas meal in Portugal Lapa Audio helpinfo is a typical rice pudding with black poppy seeds for the region of Kocani Republic of Macedonia Stla rice pudding is a traditional dessert in Turkey Arroz Doce or Arroz de Leite Portuguese with rice sugar milk cinnamon and lemon Budino di Riso Italian with milk eggs raisins and orange peel Arroz con leche Spanish with milk sugar It s possible with cinnamon and lemon too Macedonian Audio helpinfo typical rice pudding with black poppy seeds Milchreis German with cinnamon or cherries Mleni ri Slovene Mliena rya Slovak M Bulgarian with milk and cinnamon Orez cu lapte Romanian with milk and cinnamon Rijstebrij Dutch or Rijstpap Flemish Riskrem Norwegian especially popular at Christmas Rizogalo or Ryzogalo rice milk Greek with milk and cinnamon Stla Turkish stla stl a rice with milk served either hot or cold often browned in a salamander broiler and garnished with cinnamon May be sweetened with sugar or pekmez or not Sutlija Serbian Sutlija Bosnian Ria na mlijeku Croatian or Bulgarian Sytl i jash Albanian Oriz na vareniku Montenegrin Tameloriz Albanian in Kosovo Teurgoule Normandy Tejberizs Hungarian with milk cinnamon or cocoa powder Russian Ukrainian also can appear as for Christmas served with dried fruits and nuts Risgrynsgrt Swedish served at the Christmas table and during the winter months Grjnagrautur Icelandic every day meal served with cinnamon sugar and raisins Latin America and Caribbean Arroz con leche Arroz de leche Arroz con dulce Sweet rice Arroz doce Brazilian with milk sugar and cinnamon Arroz con leche Chilean with milk lemon zest cinnamon sugar egg yolk vanilla raisins soaked in sherry wine and butter Arroz con leche Colombian with milk cream sugar coffee raisins soaked in rum pisco or red wine butter vanilla cinnamon and cloves Arroz con leche Costa Rican with milk condensed milk butter sugar nutmeg cinnamon cloves and vanilla Arroz con leche Cuban with evaporated milk or milk vanilla cinnamon sugar and lemon zest and sometimes raisins sweetened condensed milk anise seed can be added Arroz con leche Dominican Republic with milk sugar cinnamon cloves and star anise Rice pudding Jamaican with milk egg yolk allspice sugar raisins soaked in rum vanilla butter sometimes crushed meringue toasted coconut flakes cornstarch and crushed pineapples can be added Arroz con leche Mexican with milk cinnamon sugar egg yolk vanilla orange peel raisins soaked in sherry rum or tequila With an optional addition of chocolate butter nutmeg lime zest or cayenne pepper Arroz con leche Peruvian with milk sugar orange peel raisins soaked in port wine or brandy egg yolk cloves sweetened condensed milk cinnamon and vanilla and sometimes shredded coconut and walnuts can be added Arroz con dulce Puerto Rican with coconut milk coconut cream butter cloves ginger raisins soaked in rum vanilla cinnamon sugar milk and sometimes shredded coconut nutmeg and lemon zest can be added Sweet rice Trinidadian with coconut milk nutmeg cinnamon raisins vanilla and angostura bitter Arroz con leche Uruguayan with milk egg yolk sugar vanilla and cinnamon Arroz con leche Venezuelan with milk heavy cream condensed milk cinnamon vanilla and lemon peel The Nordic countries In the Nordic countries rice porridge is a common dinner It is made as a warm dish from rice cooked in milk and occasionally mixed with raisins When served it is commonly sprinkled with cinnamon and sugar or with an eye of butter in the middle In Iceland it is sometimes served with cold sltur English Slaughter a type of blood sausage see orramatur In the different languages it is called risengrd Danish risengrynsgrt Norwegian risgrynsgrt Swedish riisipuuro Finnish Grjnagrautur Icelandic hrsgrjnagrautur Icelandic The rice porridge dinner is used as a basis for rice cream dessert There are many different variants of this dessert but the basis is the same Cold rice porridge the dinner variant is mixed with whipped cream and something sweet In Sweden it is sometimes mixed with oranges and is then called apelsinris Ris l amande Danish after French Riz l amande rice with almonds is the cold risengrd with whipped cream vanilla and chopped almonds often served with hot or chilled cherry or strawberry sauce In Norwegian the dessert is called riskrem and sometimes served with red sauce usually made from strawberries or raspberries Rice cream dessert is called ris la Malta in Sweden while what is referred to as risgrynspudding is made with eggs instead of cream In Scandinavia rice pudding has long Christmas traditions It sometimes goes by the names julegrt julegrt julegrd Yule porridge or tomtegrt nissegrd see tomte The latter name is due to the old tradition of sharing the meal with the guardian of the homestead called tomte or nisse see also blt A particular tradition that is often associated with eating rice pudding or porridge in the Christmas time is hiding a whole almond in the porridge In Sweden and Finland popular belief has it that the one who eats the almond will be married the following year whereas in Norway Denmark and Iceland the one who finds it will get a prize the almond present In Denmark and Norway the almond tradition is usually done with Ris l amande served as dessert at Julefrokost Christmas lunch or on Christmas Eve while in Sweden and Finland it is more commonly done with a rice porridge dinner sometimes a few days before Christmas Eve North America In Canada and the United States most recipes have descended from European immigrants In the latter half of the twentieth century Asian Middle Eastern and Latin American recipes have become more common In the New England region of the United States the most popular pudding is made with long grain rice milk sugar or in Vermont maple syrup This is combined with nutmeg cinnamon and raisins The pudding is usually partially cooked on top of the stove in a double boiler and then finished in an oven United Kingdom In the United Kingdom rice pudding is a traditional dessert and is very popular Rice pudding is traditionally made with pudding rice milk cream sugar and is often but not always flavoured with vanilla nutmeg or cinnamon It can be made in two ways in a saucepan or by baking in the oven In a saucepan it is made by gently simmering the milk and rice until tender and then the sugar is carefully mixed in Finally the cream is mixed in and it can either be left to cool and be served at room temperature or it can be heated and served hot it should have a very creamy consistency When made in the oven the pudding rice is placed into a baking dish and the milk cream and sugar are mixed in The dish is then placed in the oven and baked at a low temperature for a few hours until the rice is tender and the pudding has a creamy consistency Whilst cooking the pudding may develop a thick crust which adds an interesting texture to the pudding An alternative recipe frequently used in the North of England uses butter instead of cream adds a small pinch of salt and requires the pudding mixture to stand for an hour or so prior to being cooked Such puddings tend to set firmly when cooled enabling slices to be cut and eaten like cake If eaten hot the pudding was traditionally served with cream poured on top in wealthy households and with full fat milk where cream was not available Placing a spoonful of sweet jam or conserve onto the pudding is also a very popular topping Ready made rice pudding which is pre cooked and ready to eat is sold in tin cans or pots and is very widely available and found in most supermarkets and shops Because it is canned it has a very long shelf life Rice pudding in literature Rice pudding is mentioned frequently in literature of the Victorian and Edwardian eras typically in the context of a cheap plain familiar food often served to children or invalids and often rendered boring by too frequent inclusion in menus In Edward Bulwer Lytton s Kenelm Chillingly a would be host reassures a prospective guest Don t fear that you shall have only mutton chops and a rice pudding In Henry James A Passionate Pilgrim the narrator laments having dreamed of lamb and spinach and a salade de saison I sat down in penitence to a mutton chop and a rice pudding Charles Dickens relates an incident of shabby treatment in A Schoolboy s Story it was imposing on Old Cheeseman to give him nothing but boiled mutton through a whole Vacation but that was just like the system When they didn t give him boiled mutton they gave him rice pudding pretending it was a treat And saved the butcher In Ethel Turner s Seven Little Australians the children express dissatisfaction with their food My father and Esther are having roast fowl three vegetables and four kinds of pudding Pip says angrily It isn t fair His sister notes that we had dinner at one o clock Boiled mutton and carrots and rice pudding her brother replies witheringly Rice Pudding is the title and subject of a poem by A A Milne in which the narrator professes puzzlement as to what is the matter with Mary Jane who is crying with all her might and main And she won t eat her dinnerice pudding again What is the matter with Mary Jane As the poem proceeds the reader comes to suspect that Mary Jane s problem is connected with the word again Rice pudding is mentioned with much more affection in an incident related by Walt Whitman in Specimen Days Whitman visited an invalid soldier who was very sick with no appetite he confess d that he had a hankering for a good home made rice puddinghought he could relish it better than anything I soon procured B his rice pudding A Washington lady Mrs O C hearing his wish made the pudding herself and I took it up to him the next day He subsequently told me he lived upon it for three or four days In the play Arcadia by Tom Stoppard Thomasina Coverly uses the example of stirring jam into rice pudding as an illustration of chaos She wonders why it isn t possible to separate the jam from the pudding by stirring backwards Her tutor Septimus Hodge asserts that it is because our universe is deterministic according to the theories of Isaac Newton In Douglas Adams The Hitchhiker s Guide to the Galaxy the supercomputer Deep Thought derives the existence of rice pudding from first principles This is to counterpoint between the complexity of Deep

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Andrew's Turkey Soup Ingredients *broth starter - neck meat, organ pieces & water simmered in med. sauce pan 4 hrs. *drippings - refrigerate & skim off fat *bacon & sausage stuffing - diced *turkey meat - chunked 1 lb. red potatoes - diced 1 medium onion -- diced ½ lb. baby carrots - diced ½ lb. celery - diced ½ lb. mushrooms - sliced 1 tbs. garlic - minced 2 cups wild rice 6 cups water 3 chicken bouillon cubes (*From the dutch oven smoked turkey) Directions using a Lodge 14" DCO 1. Heat broth starter. 2. Separate meat from neck bones/ chop organ pieces & return to broth starter. 3. Add refrigerated skimmed drippings & simmer until drippings are non gelatinous. 4. Add 6 cups water, bring to a boil & add 3 bouillon cubes. 5. Add potatoes, onions, carrots & return to boil. 6. Add 2 cups wild rice & simmer for 1 hr. covered. 7. Add bacon, sausage, turkey meat, celery, mushrooms, garlic & simmer 1-2 hrs. covered. 8. Serve, Enjoy & Encourage Andrew Onward!!!
Video Rating: 5 / 5

Toget my iTunes App on your iPhone, iPod Touch or iPad, search for 'Laura Vitale' or 'Laura in the Kitchen' in your app store. To get this complete recipe with instructions and measurements, check out my website: www.LauraintheKitchen.com Official Facebook Page www.facebook.com Twitter: @Lauraskitchen

For more recipes visit: www.damascusbakery.com Inspired by old world traditions in bread making and quality service, New York Damascus Bakeries opened its community bakery in 1930 with Americas Original Pita Bread. Now 80 years and three generations later, our dedication to providing delicious bread solutions to both the retail and food service environment continues to tantalize taste buds nationwide. Damascus flat breads are found in some of the most discerning restaurants, institutions, convenience stores and supermarkets. Focusing on taste, we blend old world tradition with new age technology, offering a sensory experience in our full line of savory, healthy breads including Pitas, Lahvash Wraps, Panini, Roll-ups, Pocket breads, and other gourmet Flat Breads. Today Marisol from Damascus Bakeries is showing me how to cook Thanksgiving Turkey Butternut Squash Soup with Panini Bread from Damascus Bakeries Bread Wholesales. What do you get when you update old world bread for the new world grill? A scrumptious Panini flat bread. Our Panini breads are wholesome & aromatic hearth-baked bread, ideal for Panini sandwiches, Cuban sandwiches... any sandwiches. 1 Damascus Bakeries Pita Bread 1 1 cup of butternut squash or pumpkin 1 cup of carrot 1 cup of vegetable or chicken stock 1 cup of celery 1/2 cup of Turkey or chicken pieces 1/2 cup of shredded gruyere cheese 1 clove of garlic a pinch of nutmeg Add all the ingredients in the pot, except the turkey pieces and shredded cheese ...
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Learn how to serve Thanksgiving turkey soup in this free cooking video with turkey leftover recipes. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis
Video Rating: 2 / 5