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What is the meaning of SOUP. Phrases containing SOUP
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What is the meaning of SOUP. Phrases containing SOUP
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Acronyms & AI meanings
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SOUP
SOUP
The portions of hard wheat kernels not ground into flour by the millstones: a kind of semolina prepared in Russia and used for puddings, soups, etc. -- called also manna groats.
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v. t.
To take up and convey in a ladle; to dip with, or as with, a ladle; as, to ladle out soup; to ladle oatmeal into a kettle.
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.
n.
A liquid or jelly containing the juices and soluble parts of meat, and certain vegetables, etc., extracted by cooking; -- used in making soup, gravy, etc.
n.
An annual plant (Abelmoschus, / Hibiscus, esculentus), whose green pods, abounding in nutritious mucilage, are much used for soups, stews, or pickles; gumbo.
n.
A thin strip of dough, made with eggs, rolled up, cut into small pieces, and used in soup.
n.
Soup made chiefly from vegetables or fish with a little butter and a few condiments.
n.
Any plant of the labiate genus Thymus. The garden thyme (Thymus vulgaris) is a warm, pungent aromatic, much used to give a relish to seasoning and soups.
v. t.
To sup or swallow.
v. t.
To breathe out.
a.
Resembling soup; souplike.
v. t.
To sweep. See Sweep, and Swoop.
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.
n.
A kind of food made by boiling vegetables or meat, or both together, in water, until soft; a thick soup or porridge.
n.
A coarsely granular substance obtained by heating, and thus partly changing, the moistened starch obtained from the roots of the cassava. It is much used in puddings and as a thickening for soups. See Cassava.
n.
A thickening, made of flour, for soups and gravies.
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.
n.
A large, deep vessel for holding soup, or other liquid food, at the table.
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.
n.
That part of a flail which strikes the grain.
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