This is an old Swedish soup that was traditionally enjoyed at harvest time. A combination of fresh vegetables are cooked in broth until soft with some resistance. A cream and egg-yolk mix is then tempered into the soup. The result is a very light, soft soup where the flavors of the vegetables are enhanced. You can be flexible regarding what

Lately I have become accustomed to a soup diet. Maybe because soup is nice and warm and excellent when you feel a little under the weather. Today I felt an urge for vegetables, so I decided to make this simple recipe that's both healthy and ready in no-time.The tender flavors of the vegetables come through very well in this soup, because of this me

Soup is a food that is made by combining ingredients such as meat, vegetables or legumes in stock or hot water, until the flavor is extracted, forming a broth.Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish thickened with cream; cream soups are thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, and grain.One of the first types of soups can be dated to about 6000 B.C. and was made of hippopotamus or the hearts of 5 sparrows. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of clay or animal skin) about 9,000 years ago.