This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for campbell’s condensed beef consomme period of time in a stock.
A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Coulis were originally meat juices, and now are thick purées. While soups are usually heated, some soups are served only cold and other soups can optionally be served cold. This is a dynamic list and may never be able to satisfy particular standards for completeness. Peruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish.
In the Colombian capital of Bogotá, ajiaco is typically made with chicken, three varieties of potatoes, and the Galinsoga parviflora herb commonly referred to in Colombia as guascas. Originally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Typically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks.