Soup is served mainly in winter. In Egypt, it is served daily during the wholy fasting month of "Ramadan".

You can soup almost everything depending on your taste and improvisation. (this is what cooking is really about, isnt'it?)

Whether light or creamy, a soup is mainly prepared with the following ingredients:-

• Basic Ingredient:- vegetable, meat, poultry, fish,...etc.
• Fat:- butter, oil, any type of fat .
• Liquid:- water, stock, milk or a combination.
• Flavor:- onion, celery, mastic, girofle, cardamon, ...etc.
• Binding:- cornflour, starch, flour, eggs, ...etc.
• Serving additions:- grated cheese, grilled toast, vermicelli, macaroni, ...etc.

How to test your soup?

Does it have the taste of the main ingredient?
Is it rather thick?
Is fat completely absorbed and doesn't float on the surface?
Does it have the same color as its main ingredient?
Is it as hot as possible?

If you answer yes to all of the above then you have a perfect soup.

Let's go back and make some soup.

PS: A lot of featured soups are excellent for vegetarians (those who accept milk, dairy products and eggs). Vegetalians (those who refuse any ingredient from the animal kingdom) can omit what they want. Vegetarian recipes will be marked by a "V".

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Soups Index Introduction
Last Updated May 21, 1998