Bread soup is a simple soup, that mainly consists of stale bread. Variations exist in many countries, and it is often eaten during Lent. Bread soups are created as well with brown bread as with white bread. Basis for bread soup is traditionally either meatsoup or vegetable broth. Less often it is made with fish broth.
S02
700 (pint) 100 (quart)
Chicken Soup
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley.
S03
500 (pint) 700(quart)
Acquacotta
Acquacotta is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma in southern Tuscany and northern Lazio.
S04
300 (pint)500(quart)
Avgolemono
Avgolemono, egg-lemon sauce, is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.
S05
400 (pint) 600 (quart)
Makai Shorbha
Makai means corn And shorba means soup. there are quite a number of shorba or soup recipes in the Indian cuisine. shorba actually comes from the Mughlai cuisine. Shorba in some instances also refers to a thin gravy.
