I may pretend to know what I’m talking about in the kitchen most of the time, but I didn’t go to cooking school and I still have lots of questions. One of the things that I’ve been pondering lately is the naming of recipes; in particular, I’ve wondered how cookbook writers know how to draw the line between a soup and a stew and of course that leads to wonder what exactly makes a chowder a chowder or a bouillabaisse a bouillabaisse.
Since I figure I’m not the only one wondering, I thought I’d share some definitions I found.
- a thick, rich soup usually consisting of pureed seafood and cream. Newer recipes may use poultry or vegetables in place of seafood.
- a French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
- a broth made from cooking vegetables, poultry, meat or fish in water.
- a thick, chunky seafood or other rich soup containing chunks of food.
- clarified meat or fish broth
- an uncooked soup made of a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar and sometimes lemon juice which is served cold; also served chunky-style. You may also see this spelled “gaspacho.”
- asically any combination of vegetables, fruit, meat, and/or fish cooked in a liquid.
- a dish containing meat, vegetables and a thick soup-like broth made from a combination of the stewing liquid and the natural juices of the food being stewed.
- strained liquid that is the result of cooking vegetables, meat or fish and other seasonings in water.
For more, visit About.com’s Soup/Stew Glossary.