Soup

106 entries

FRONT	WORD	BACK	DEFINITION
—	PHO	NST	[n. PHOS] [Wiktionary - Sense 1] A Vietnamese soup with a beef base, typically served with rice noodles and optionally beef or chicken.
—	BISK	S	[n. -S] · bisque «a thick soup»
—	BOWL	S	[v. -ED, -ING°, -S] [Wiktionary - Sense 1] A roughly hemispherical container used to hold, mix or present food, such as salad, fruit or soup, or other items.
—	BREE	DS	[n. -S] · broth «a thin clear soup»
—	MAKI	S	[n. -S] [Wiktionary - Sense 3] Chinese Filipino thick soup of pork tenderloin, without noodles
—	MISO	S	[n. -SOS] [Wiktionary - Sense 1] A thick paste made by fermentation of soybeans with the mold Aspergillus oryzae, used in making soups and sauces.
—	ORZO	S	[n. -ZOS] [Wiktionary - Sense 1] A form of pasta the size and shape of grains of rice or barley; often used in soups.
—	PHOS	—	[n. PHOS] [Wiktionary - Sense 1] A Vietnamese soup with a beef base, typically served with rice noodles and optionally beef or chicken.
—	SOUP	SY	[v. -ED, -ING, -S] [Wiktionary - Sense 4] Any mixture or substance suggestive of soup consistency.
—	STEW	SY	[v. -ED, -ING, -S] · to cook by boiling slowly - STEWABLE [a.] (=stewable)
—	BISKS	—	[n. -S] · bisque «a thick soup»
—	BREES	—	[n. -S] · broth «a thin clear soup»
—	BROTH	SY	[n. -S] [Wiktionary - Sense 2] A soup made from broth and other ingredients such as vegetables, herbs or diced meat.
—	DASHI	S	[n. -S] [Wiktionary - Sense 1] A type of soup or cooking stock, often made from kelp.
—	GRUEL	S	[v. -ELED or -ELLED, -ELING° or -ELLING°, -ELS] · to disable by hard work
—	RAMEN	—	[n. RAMEN] [Wiktionary - Sense 1] Soup noodles of wheat, with various ingredients (Japanese-Chinese style).
—	SCHAV	S	[n. -S] · a chilled soup
—	SOUPS	—	[v. -ED, -ING, -S] [Wiktionary - Sense 1] plural of soup
—	SOUPY	—	[a. SOUPIER, SOUPIEST] [Wiktionary - Sense 1] Resembling soup; creamy.
—	THYME	SY	[n. -S] [Wiktionary - Sense 1] Any plant of the labiate genus Thymus, such as garden thyme (Thymus vulgaris), a warm, pungent aromatic, that is much used to give a relish to seasoning and soups.
—	WORTS	—	[n. -S] [Wiktionary - Sense 1] A soup or stew made with worts (“vegetables”) and other ingredients such as meat.
—	ZUPPA	S	[n. -S] [Wiktionary - Sense 1] Any of various Italian soups.
—	BIRRIA	S	[n. -S] A Mexican~ dish of stewed meat (usually goat, beef or lamb
—	BISQUE	S	[n. -S] [Wiktionary - Sense 1] A thick creamy soup made from fish, shellfish, meat or vegetables.
—	BORSCH	T	[n. -ES] · borscht «a beet soup»
—	BORSHT	S	[n. -S] · borscht «a beet soup»
—	BREWIS	—	[n. BREWISES] · broth «a thin clear soup»
—	BROTHS	—	[n. -S] [Wiktionary - Sense 2] A soup made from broth and other ingredients such as vegetables, herbs or diced meat.
—	BROTHY	—	[a.] · resembling broth «a thin clear soup»
—	CONGEE	DS	[v. -GEED, -GEEING, -GEES] [Wiktionary - Sense 11] A type of thick rice porridge or soup, sometimes prepared with vegetables and/or meat.
—	IMARET	S	[n. -S] [Wiktionary - Sense 1] An Ottoman soup kitchen built between the fourteenth and nineteenth centuries, often part of a larger complex or waqf.
—	MENUDO	S	[n. -DOS] [Wiktionary - Sense 1] A traditional Mexican soup made with tripe and chili peppers.
—	NOODLE	DS	[v. -DLED, -DLING°, -DLES] [Wiktionary - Sense 1] A string or flat strip of pasta or other dough, usually cooked (at least initially) by boiling, and served in soup or in a dry form mixed with a sauce and other ingredients.
—	POSOLE	S	[n. -S] · a thick soup made of pork, corn, garlic, and chili
—	POTAGE	S	[n. -S] [Wiktionary - Sense 1] A thick soup, especially a creamy one.
—	POZOLE	S	[n. -S] [Wiktionary - Sense 1] A traditional Mexican soup, made from hominy, pork, chilli and other ingredients.
—	SAIMIN	S	[n. -S] [Wiktionary - Sense 1] A Hawaiian noodle soup garnished with green onions.
—	SAMBAR	S	[n. -S] [Wiktionary - Sense 2] A food preparation common in southern India and Sri Lanka, made of vegetables and lentils (usually pigeon peas, also called toor dal) in a spicy tamarind and lentil flour soup base.
—	SCHAVS	—	[n. -S] · a chilled soup
—	SIPPET	S	[n. -S] [Wiktionary - Sense 1] A small piece of something, especially a piece of toast or fried bean eaten with soup or gravy.
—	SOUPED	—	[v. -ED, -ING, -S] [Wiktionary - Sense 2] In trouble or in difficulty. (Compare in the soup.)
—	SUBGUM	S	[n. -S] [Wiktionary - Sense 1] A Cantonese dish consisting of mixed meat and vegetables, often in combination with noodles, rice, or soup.
—	SUPPER	S	[n. -S] · an evening meal
—	TUREEN	S	[n. -S] [Wiktionary - Sense 1] A broad, deep serving dish used for serving soup or stew.
S	WARMER	S	[n. -S] [Wiktionary - Sense 2] Something that warms (something else) by providing some small amount of heat, such as a hot water bottle or a soup.
—	ZUPPAS	—	[n. -S] [Wiktionary - Sense 1] Any of various Italian soups.
—	BISQUES	—	[n. -S] [Wiktionary - Sense 1] A thick creamy soup made from fish, shellfish, meat or vegetables.
—	BORSCHT	S	[n. -S] [Wiktionary - Sense 1] A beetroot soup that can be served hot or cold, usually with sour cream, called borsch in its countries of origin.
—	BORSHTS	—	[n. -S] · borscht «a beet soup»
—	CHOWDER	S	[v. -ED, -ING, -S] [Wiktionary - Sense 1] A thick, creamy soup or stew.
—	KNAIDEL	S	[n. KNAIDLACH or KNAIDELS] · a type of dumpling «a ball of dough cooked with stew or soup»
—	KNEIDEL	S	[n. KNEIDLACH or KNEIDELS] · knaidel «a type of dumpling «a ball of dough cooked with stew or soup»»
—	MARMITE	S	[n. -S] · a large soup kettle
—	PASTINA	S	[n. -S] [Wiktionary - Sense 1] A small piece of pasta used in soups etc.
—	POSOLES	—	[n. -S] · a thick soup made of pork, corn, garlic, and chili
—	POTAGES	—	[n. -S] [Wiktionary - Sense 1] A thick soup, especially a creamy one.
—	POTTAGE	S	[n. -S] [Wiktionary - Sense 1] A thick soup or stew, made by boiling vegetables, grains, and sometimes meat or fish, a staple food throughout Europe in the Middle Ages.
—	POZOLES	—	[n. -S] [Wiktionary - Sense 1] A traditional Mexican soup, made from hominy, pork, chilli and other ingredients.
—	SAIMINS	—	[n. -S] [Wiktionary - Sense 1] A Hawaiian noodle soup garnished with green onions.
—	SOUPING	—	[v. -ED, -ING, -S] [Wiktionary - Sense 1] present participle and gerund of soup
—	BORSCHES	—	[n. -ES] · borscht «a beet soup»
—	BORSCHTS	—	[n. -S] [Wiktionary - Sense 1] A beetroot soup that can be served hot or cold, usually with sour cream, called borsch in its countries of origin.
—	BOUILLON	S	[n. -S] · a clear broth
—	BREWISES	—	[n. BREWISES] · broth «a thin clear soup»
—	CALLALOO	S	[n. -LOOS] [Wiktionary - Sense 2] spicy soup or stew made from such leaves.
—	CALLALOU	S	[n. -S] · callaloo «a crabmeat soup»
—	CHOWDERS	—	[v. -ED, -ING, -S] [Wiktionary - Sense 1] A thick, creamy soup or stew.
—	CONSOMME	S	[n. -S] · a clear soup
—	DUMPLING	S	[n. -S] · a ball of dough cooked with stew or soup
—	GAZPACHO	S	[n. -CHOS] [Wiktionary - Sense 1] A cold soup of Spanish origin, made with olive oil, vinegar, bread and raw vegetables such as tomatoes, garlic, onion, cucumber and sweet peppers.
—	KNAIDELS	—	[n. KNAIDLACH or KNAIDELS] · a type of dumpling «a ball of dough cooked with stew or soup»
—	KNEIDELS	—	[n. KNEIDLACH or KNEIDELS] · knaidel «a type of dumpling «a ball of dough cooked with stew or soup»»
—	KREPLACH	—	[n. KREPLACH] [Wiktionary - Sense 1] Small dumplings of Eastern European origin, filled with meat or cheese and served usually in soup.
—	MACARONI	CS	[n. -NIS or -NIES] [Wiktionary - Sense 1] A type of pasta in the form of short tubes, typically boiled and served in soup, with a sauce, or in melted cheese; a dish of this.
—	MARMITES	—	[n. -S] · a large soup kettle
—	PORRIDGE	S	[n. -S] [Wiktionary - Sense 5] A type of thick soup or stew, especially thickened with barley.
—	POTTAGES	—	[n. -S] [Wiktionary - Sense 1] A thick soup or stew, made by boiling vegetables, grains, and sometimes meat or fish, a staple food throughout Europe in the Middle Ages.
—	RUBABOOS	—	[n. -BOOS] · a type of soup
—	RUBBABOO	S	[n. -BOOS] · rubaboo «a type of soup»
—	SOUPLESS	—	[a.] [Wiktionary - Sense 1] Without soup.
—	SOUPLIKE	—	[a.] [Wiktionary - Sense 1] Resembling soup; soupy.
—	STOCKPOT	S	[n. -S] [Wiktionary - Sense 1] A large pot, such as is used for making stock or for cooking large amounts of soup.
—	CALLALOOS	—	[n. -LOOS] [Wiktionary - Sense 2] spicy soup or stew made from such leaves.
—	CALLALOUS	—	[n. -S] · callaloo «a crabmeat soup»
—	CHOWDERED	—	[v. -ED, -ING, -S] [Wiktionary - Sense 1] A thick, creamy soup or stew.
—	CONSOMMES	—	[n. -S] · a clear soup
—	DUMPLINGS	—	[n. -S] · a ball of dough cooked with stew or soup
—	GAZPACHOS	—	[n. -CHOS] [Wiktionary - Sense 1] A cold soup of Spanish origin, made with olive oil, vinegar, bread and raw vegetables such as tomatoes, garlic, onion, cucumber and sweet peppers.
—	KNAIDLACH	—	[n. KNAIDLACH or KNAIDELS] · a type of dumpling «a ball of dough cooked with stew or soup»
—	KNEIDLACH	—	[n. KNEIDLACH or KNEIDELS] · knaidel «a type of dumpling «a ball of dough cooked with stew or soup»»
—	RUBBABOOS	—	[n. -BOOS] · rubaboo «a type of soup»
—	SOUPSPOON	S	[n. -S] [Wiktionary - Sense 1] A spoon for eating soup, typically smaller than a tablespoon and larger than a dessert spoon, characterised by having a round bowl rather than the usual oval bowl of other types of spoon.
—	AVGOLEMONO	S	[n. -NOS] [Wiktionary - Sense 1] Any of a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth.
—	CHOWDERING	—	[v. -ED, -ING, -S] [Wiktionary - Sense 1] A thick, creamy soup or stew.
—	HOLLOWWARE	S	[n. -S] [Wiktionary - Sense 1] Items such as sugar bowls, creamers, coffee pots, teapots, soup tureens, etc. (but not flatware) intended to accompany the pottery on a table.
—	MINESTRONE	S	[n. -S] [Wiktionary - Sense 1] Any of many thick Italian vegetable soups.
—	SOUPSPOONS	—	[n. -S] [Wiktionary - Sense 1] A spoon for eating soup, typically smaller than a tablespoon and larger than a dessert spoon, characterised by having a round bowl rather than the usual oval bowl of other types of spoon.
—	TORTELLINI	S	[n. -S] [Wiktionary - Sense 1] A kind of small, ring-shaped pasta, stuffed with meat, cheese, etc; and eaten with a sauce or in a soup.
—	AVGOLEMONOS	—	[n. -NOS] [Wiktionary - Sense 1] Any of a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth.
—	MINESTRONES	—	[n. -S] [Wiktionary - Sense 1] Any of many thick Italian vegetable soups.
—	VICHYSSOISE	S	[n. -S] [Wiktionary - Sense 1] A thick, creamy soup made from potato, leeks, onions, and chicken stock, and normally served cold.
—	MULLIGATAWNY	—	[Wiktionary - Sense 1] An Indian soup having a meat base and curry seasoning.
—	VICHYSSOISES	—	[n. -S] [Wiktionary - Sense 1] A thick, creamy soup made from potato, leeks, onions, and chicken stock, and normally served cold.
—	BOUILLABAISSE	S	[n. -S] [Wiktionary - Sense 1] A type of fish soup or stew from Provence, France.
—	BOUILLABAISSES	—	[n. -S] [Wiktionary - Sense 1] A type of fish soup or stew from Provence, France.
—	MULLIGATAWNIES	—	[Wiktionary - Sense 1] An Indian soup having a meat base and curry seasoning.

106 entries