Carnivores Collecting Soups Trivia Quiz

Answer:

The supermarkets sell vegetarian bouillon cubes, but you can make a vegetarian broth yourself easily - it just takes some time. Chop vegetables (for instance onions, celery and carrots) into very fine chunks, fry them in butter or olive oil, add water, salt and pepper, herbs and spices, and let simmer until it gives off a tasty smell.

The following soups all need to contain meat or seafood, or the corresponding broth.

Bouillabaisse is a French fish soup with its origins in Marseille. Ingredients are several types of fish (especially rascasse), potatoes, tomatoes, onions, olive oil, and garlic, besides various herbs and spices. It may also include shellfish.

Cioppino was invented in San Francisco. It is a fish stew with as main ingredients Pacific fish and shellfish, tomatoes, and white wine.

Bisque d'homard (lobster bisque) is made by cooking a lobster in its shell with seasonings, then removing the shell and sieving the broth to simmer it in white wine with tomatoes and/or carrots.

Cock-a-leekie is a Scotch soup made from chicken broth with leek and potatoes, thickened with rice or barley. The original recipe also included prunes. In a more modern version, there is also chicken filet added to the soup.

Agnes Sorel is a creamy chicken soup. Start with a chicken broth, make a blank roux (butter and flour mixture) over which you pour the broth, and add the chicken (in tiny strips) and vegetables such as mushrooms. Finish with a liaison (mixture of cream and beaten egg yolks).

Gentse waterzooi (in the modern version) is quite similar to Agnes Sorel, but found its origin in Flanders instead of in France. During the middle ages it was made with freshwater fish, but the modern version contains large chunks of chicken. It is more liquid than a typical Agnes Sorel, and Gentse waterzooi contains potatoes and leeks (no mushrooms). Waterzooi can be served as a soup or as a main course. Oostendse waterzooi contains fish and shrimp instead of chicken.

Mulligatawny is also known as a chicken-curry soup. So it has to contain chicken (although there are also variation with mutton) and the savoury yellow curry. It came from Chennai (India), where the locals also used to add lentils.

Goulash is a Hungarian soup or main course, with as main ingredients beef and yellow paprika, besides onions, carrots and potatoes. The seasoning with paprika powder gives the red colour.

Bakso are Indonesian meatballs made with ground beef and tapioca, and then boiled in beef broth. The bakso soup is usually served with noodles.

Bouneschlupp is a Luxembourg specialty. The soup is made with green beans, onions, potatoes, and bacon or pork sausage, fried and overpoured with vegetable stock. Serve with cream.

***And here are the vegetarian options.***

Ribollita is an Italian bread soup with various vegetables, mostly leftovers.

Gazpacho is a Spanish cold soup with bread, tomatoes, cucumbers and olive oil.

Vichyssoise is a French creamy cold potato and leek soup.

Lentil soup is just as the name says: soup with lentils. It can be made with green, red, black, yellow or brown lentils and stems probably from the Middle-East. Other vegetables can be added.

French Onion Soup is a thick hot onion soup, usually served with croutons (breadcrumbs) and grated cheese. Vegans can omit the cheese.

Abula is a mostly Nigerian soup from the Yoruba tribe, made with beans, palm oil and potash.

Blabärssoppa is a Scandinavian dessert soup with blueberries. (The first a should be written with an o in superscript, but FT doesn't use this character.)

Maccu is a Sicilian soup with fava beans and fennel.

Rumfordsche suppe is a German comfort food with barley, split peas, potatoes and beer.

Sambar is a South-Indian soup or stew based upon lentils and varied vegetables, for instance tomato, carrot, onion and okra.