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    Thailand

    Uploaded by

    Jenny V. Bajo
    This document provides summaries of soups from around the world, including Thai vegetable curry soup, Portuguese caldo verde soup, and North African butternut squash soup. Other soups mentioned are Vietnamese pho, Chinese egg drop soup, French onion soup, Italian stracciatella soup, Japanese miso soup, Cuban white bean soup, and Irish potato soup. Each summary briefly describes the key ingredients and cultural significance of the soup.

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    Thailand

    Uploaded by

    Jenny V. Bajo
    44 views5 pages
    This document provides summaries of soups from around the world, including Thai vegetable curry soup, Portuguese caldo verde soup, and North African butternut squash soup. Other soups mentioned are Vietnamese pho, Chinese egg drop soup, French onion soup, Italian stracciatella soup, Japanese miso soup, Cuban white bean soup, and Irish potato soup. Each summary briefly describes the key ingredients and cultural significance of the soup.

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    This document provides summaries of soups from around the world, including Thai vegetable curry soup, Portuguese caldo verde soup, and North African butternut squash soup. Other soups mentioned are Vietnamese pho, Chinese egg drop soup, French onion soup, Italian stracciatella soup, Japanese miso soup, Cuban white bean soup, and Irish potato soup. Each summary briefly describes the key ingredients and cultural significance of the soup.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    44 views5 pages

    Thailand

    Uploaded by

    Jenny V. Bajo
    This document provides summaries of soups from around the world, including Thai vegetable curry soup, Portuguese caldo verde soup, and North African butternut squash soup. Other soups mentioned are Vietnamese pho, Chinese egg drop soup, French onion soup, Italian stracciatella soup, Japanese miso soup, Cuban white bean soup, and Irish potato soup. Each summary briefly describes the key ingredients and cultural significance of the soup.

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    © All Rights Reserved
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    Thailand: Thai Vegetable Curry Soup

    This soup is the perfect combination of spices from Thailand and


    vegetables with tons of health benefits. Curry powder, made from
    some variation of coriander, turmeric, cumin, fenugreek, and chilli
    peppers.

    Portugal: Caldo Verde Soup


    Caldo Verde, Portuguese for “green broth,” is traditionally made
    from potatoes, kale, olive oil, and salt. Some recipes include
    meats such as sausage for additional flavor. In Portugal, it is often
    enjoyed at special occasions, such as weddings, birthdays, and
    holidays. This recipe is so good you’ll want to make up your own
    holiday as an excuse to eat it.
    North Africa: Butternut Squash Soup
    Squash soup is traditionally eaten in many parts of North
    Africa, but also can be found in the cuisine of South Africa,
    including Mozambique and Namibia. Squash soup can be
    made with chunks of squash, or puréed squash. In
    addition to butternut, acorn squash and pumpkin squash
    can be used.

    Vietnam: Pho
    Consisting of broth, rice noodles, herbs, and meat, Pho
    (pronounced “fuh”) is a delicious soup that is a popular street food
    in Vietnam. Pho first appeared in the 20th century in northern
    Vietnam, but it became popular to the rest of the world when
    refugees brought pho to many countries after the Vietnam War.
    China: Egg Drop Soup
    This Chinese staple is made by adding beaten eggs to boiling broth. This
    leaves you with a delicious thin strands of cooked egg that float in the soup.
    Egg drop soup is commonly topped with black pepper, chopped scallions,
    and/or tofu. Several variations exist, like this one with ginger and curry.

    France: French Onion Soup


    French onion soup can be traced back to ancient times. It was once seen
    as a food for poor people, but the modern version originates in France in
    the 18th century. Made with beef broth and caramelized onions, French
    onion soup is then topped with bread or croutons and cheese, most
    commonly gruyère or swiss. It is then finished by broiling the soup in a
    ramekin, melting that beautiful cheese.
    Italy: Stracciatella Soup
    Traditionally, stracciatella soup was served at the beginning of
    Easter lunch. Similar to an egg-drop soup, stracciatella soup is
    made by drizzling the egg, cheese, and seasoning mixture into
    hot broth. Pair it with some thin slices of toasted bread and
    immerse yourself in Italian soup heaven.

    Japan: Miso Soup


    Miso soup consists of a water with dashi powder (the stock) and
    softened miso paste. So what the heck is miso paste? It’s a
    combination of fermented soybean, barley, or rice paste, Koji kin
    (a type of fungus), and salt.
    Cuba: White Bean Soup
    Many Caribbean and Latin American recipes for white bean soup
    originated in Spain, but each region began adding in their own
    twist to the dish. The main ingredients include white beans, broth,
    potato, and onion. Try adding in chorizo for a hearty, smoked
    flavor.

    Ireland: Potato Soup


    In the 18th century, regional patterns of diet in Ireland evolved. They
    consumed a greater number of potatoes, often adding them into soups and
    stews. All meals began to have potato as the main vegetable. While it’s
    hard to give Ireland all the credit for the delicious potato soup, they
    certainly played a role in its development. Potato soup always starts with
    potatoes (duh), cream/evaporated milk, butter, flour, and other vegetables
    such as onions, celery, and carrots. Now, there are so many variations on
    the soup, such as adding in bacon and cheese.

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