A creamy soup made primarily from ground corn, often enjoyed with croutons added for texture.
A savory dish that combines puréed corn with a creamy base, resulting in a smooth, rich flavor.
A warm, comforting soup featuring corn as the main ingredient, typically blended to achieve a silky consistency.
A liquid dish commonly served at the beginning of a Western meal, made by simmering meat, vegetables, and other ingredients to extract their flavors, typically categorized into clear broths or thicker, pureed options.
A culinary preparation in Western cuisine consisting of a flavorful liquid base derived from boiling various ingredients like meat, fish, or vegetables, often classified into clear consumable forms like consommé and thicker varieties such as potage.
A savory dish categorized in Western gastronomy, prepared by boiling meat, seafood, or vegetables in water to create a seasoned liquid, often enjoyed as a comforting starter or part of a main course.
A warm broth-based dish primarily made by simmering chicken, often accompanied by various vegetables and seasonings, traditionally consumed for nourishment or comfort.
A culinary preparation featuring chicken as the main ingredient, commonly used in various cultural cuisines to promote health and recovery, especially when one is unwell.
A soothing and hearty liquid meal that combines chicken with aromatic herbs and vegetables, often served as a remedy for colds or as an everyday comfort food.
A dish that embodies the essence of home cooking, typically enjoyed in family gatherings, and recognized for its ability to evoke feelings of warmth and care.
A shallow dish used for serving or enjoying soups, often featuring a wide rim and a slightly raised center to hold liquid comfortably.
A type of tableware specifically designed to contain broth-based dishes, typically larger in diameter than a traditional bowl to accommodate ladling and sipping.
A flavorful liquid base created by simmering meat, bones, or fish with aromatic vegetables and spices, often used in Western cooking to enhance the taste of soups and sauces.
A type of broth derived from slowly cooking animal parts along with seasonings and herbs, providing depth and richness to various culinary dishes.
A cooking foundation made from extracting essence from ingredients like meat and vegetables through a simmering process, frequently utilized in preparing soups and stews.