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Okra :: Okra (n.) An annual plant (Abelmoschus, / Hibiscus, esculentus), whose green pods, abounding in nutritious mucilage, are much used for soups, stews, or pickles; gumbo..

Consomme :: Consomme (n.) A clear soup or bouillion boiled down so as to be very rich.

Chervil :: Chervil (n.) A plant (Anthriscus cerefolium) with pinnately divided aromatic leaves, of which several curled varieties are used in soups and salads..

Lalo :: Lalo (n.) The powdered leaves of the baobab tree, used by the Africans to mix in their soup, as the southern negroes use powdered sassafras. Cf. Couscous..

Bisk :: Bisk (n.) Soup or broth made by boiling several sorts of flesh together.

Broth :: Broth (n.) Liquid in which flesh (and sometimes other substances, as barley or rice) has been boiled; thin or simple soup..

Dumpling :: Dumpling (n.) A roundish mass of dough boiled in soup, or as a sort of pudding; often, a cover of paste inclosing an apple or other fruit, and boiled or baked; as, an apple dumpling..

Osmazome :: Osmazome (n.) A substance formerly supposed to give to soup and broth their characteristic odor, and probably consisting of one or several of the class of nitrogenous substances which are called extractives..

Bisque :: Bisque (n.) A white soup made of crayfish.

Rich :: Rich (superl.) Abounding in agreeable or nutritive qualities; -- especially applied to articles of food or drink which are high-seasoned or abound in oleaginous ingredients, or are sweet, luscious, and high-flavored; as, a rich dish; rich cream or soup; rich pastry; rich wine or fruit..

Puree :: Puree (n.) A dish made by boiling any article of food to a pulp and rubbing it through a sieve; as, a puree of fish, or of potatoes; especially, a soup the thickening of which is so treated..

Soup :: Soup (n.) A liquid food of many kinds, usually made by boiling meat and vegetables, or either of them, in water, -- commonly seasoned or flavored; strong broth..

Cockaleekie :: Cockaleekie (n.) A favorite soup in Scotland, made from a capon highly seasoned, and boiled with leeks and prunes..

Souple :: Souple (n.) That part of a flail which strikes the grain.

Soupy :: Soupy (a.) Resembling soup; souplike.

Soup :: Soup (v. t.) To sup or swallow.

Roux :: Roux (n.) A thickening, made of flour, for soups and gravies..

Agar-agar :: Agar-agar (n.) A fucus or seaweed much used in the East for soups and jellies; Ceylon moss (Gracilaria lichenoides).

Soupe-maigre :: Soupe-maigre (n.) Soup made chiefly from vegetables or fish with a little butter and a few condiments.

Tureen :: Tureen (n.) A large, deep vessel for holding soup, or other liquid food, at the table..

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