Welcome to the Celtnet Soup Recipes Home Page

Welcome to Celtnet's Soups Recipes Page — This is the first an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. The first of these is a listing of all the soup recipes added to this site. Though soup is often considered as a 'starter' in modern parlance, in traditional formal meals the soup dish is a course all by itself which generally precedes the starter proper. The British were very fond of their soups and they introduced this particular dish to India. Of course, with the addition of a few ingredients the soup dish can also make a rich and warming meal in and of itself. Just think of the various broths and chowders that you can make.

Alphabetical list of soup recipes fromfollows (limited to 100 recipes per page). There are 695 recipes in total:


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Rhubarb Soup
(Rhubarb Soup)
     Origin: British
Beef and Egg-flower Soup
     Origin: Chinese
Brodet
(Slovenian Fish Soup)
     Origin: Slovenia
African Curried Peanut Soup
     Origin: South Africa
Beef and Potato Soup
     Origin: South Africa
Broedlaewend
(Beef Soup)
     Origin: Romania
Alexanders Cream Soup
     Origin: British
Beef and Vegetable Soup
     Origin: British
Broudou bil Hout
(Tunisian Fish Soup)
     Origin: Tunisia
Alexanders Soup
( Alexanders Soup)
     Origin: British
Beef and Wild Herb Soup
     Origin: British
Brown Stock
     Origin: British
Algerian Fish Soup
     Origin: Algeria
Beef Noodle Soup
     Origin: American
Brown Windsor Soup
     Origin: British
Algerian Shorba
(Algerian Chicken Soup)
     Origin: Algeria
Beef Soup with Winter Vegetables
     Origin: British
Browned Onion Soup
     Origin: British
Amb Halad Ka Shorba
(Zedoary Soup)
     Origin: India
Beer and Cheese Soup
     Origin: British
Brussels Sprouts à la Polonaise
     Origin: British
Angelica Soup
     Origin: British
Beetroot Gazpacho
     Origin: British
Brussels Sprouts Purée
     Origin: British
Angolan Vegetable Soup
     Origin: Angola
Beetroot Soup
     Origin: British
Buffalo Chicken Soup
     Origin: American
Apple and Plum Summer Fruit Soup
     Origin: British
Beetroot Soup with Beef
     Origin: Latvia
Bulgarian Tarhana Soup
     Origin: Bulgaria
Apple and Tamarillo Summer Fruit Soup
     Origin: British
Beetroot Soup with Chicken
     Origin: Latvia
Burundian Bean Soup
     Origin: Burundi
Apple Summer Fruit Soup
     Origin: British
Beid bi Lamoun
(Egg and Lemon Soup)
     Origin: Middle East
Butternut Squash and Chilli Soup
     Origin: British
Armjanskij sup chechevicy
(Armenian Lentil Soup)
     Origin: Armenia
Bermuda Fish Chowder
     Origin: Bermuda
Button Onion Soup
     Origin: British
Aruban Iced Coconut Soup
     Origin: Aruba
Bez perevoda
(Green Borscht)
     Origin: Russia
Caboches in Potage
(Cabbage Stew)
     Origin: English
Asharbal Leebia
(Libyan Soup 2)
     Origin: Libya
Biersuppe
(Beer Soup)
     Origin: German
Cajun Onion Soup
     Origin: Cajun
Asparagus and Wild Chervil Soup
     Origin: British
Birnensuppe
(German Pear Soup)
     Origin: German
Cajun Seafood Chowder
     Origin: Cajun
Asparagus Soup
     Origin: British
Black Bean Soup
     Origin: American
Caldo de Pescado
(Fish Soup)
     Origin: Aruba
Asparagus Soup II
     Origin: British
Blackcurrant Soup with Cottage Cheese Dumplings
     Origin: British
Caldo Gallego
(Hot Spanish Chicken Soup)
     Origin: Spain
Austrian Tomato Soup
     Origin: Austria
Bloody Mary Soup
     Origin: British
Caldo Verde
(Green Soup)
     Origin: Portugal
Avgolemono
(Egg and Lemon Soup)
     Origin: Greece
Booshala
     Origin: Assyria
Calico Bean Soup
     Origin: American
Avocado Soup
     Origin: Trinidad
Borage Soup
     Origin: British
Callaloo
     Origin: Trinidad
Bableves
(Bean Soup)
     Origin: Hungary
Borsch
     Origin: Russia
Cape Cod Fish Chowder
     Origin: American
Bableves Csülökkel
(Bean Soup with Knuckle of Pork)
     Origin: Hungary
Bosnian Chorba
(Bosnian Lamb Soup)
     Origin: Bosnia
Carragheen Soup
     Origin: Ireland
Bacon and Cabbage Soup
     Origin: Irish
Botvinia
(Green Vegetable Soup with Fish)
     Origin: Russia
Carrot and Apple Soup
     Origin: British
Bak Kut Teh
(Spicy Sparerib Soup)
     Origin: Malaysia
Bouillabaisse
     Origin: France
Carrot and Coriander Soup
     Origin: Fusion
Baked Potato Soup
     Origin: British
Bouillabaisse
     Origin: France
Carrot and Orange Soup
     Origin: British
Balık Çorbası
(Mackerel Soup)
     Origin: Turkish
Breakfast Miso Soup
     Origin: Japan
Carrot and Water Mint Soup
     Origin: British
Bamya Çorbası
(Okra Soup)
     Origin: Turkey
Brennsuppe
(Flour Soup)
     Origin: German
Carrot Soup
     Origin: British
Barbecued Bean Soup
     Origin: American
Broad Bean and Bacon Soup
     Origin: British
Carrots and Green Beans Soup
     Origin: South Africa
Barley Kail
     Origin: Scottish
Broad Bean Soup
     Origin: British
Cauliflower Soup
     Origin: British
Barley with Mushrooms and Spring Onions
     Origin: British
Broccoli and Mushroom Chowder
     Origin: American
Cawl
(Soup)
     Origin: Welsh
Bat Wing Soup
     Origin: American
Broccoli and Stilton Soup
     Origin: British
Cawl Aberaeron
(Aberaeron Broth)
     Origin: Welsh
Bayerische Leberknoedelsuppe
(Bavarian Liver Dumpling Soup)
     Origin: German
Broccoli Purée
     Origin: British
Bean Soup with Sea Beans and Sorrel
     Origin: British
Broccoli Soup
     Origin: British

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Pork and Aubergine in Hot Sauce

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Recipe Information:

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

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Recipe Information:

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

Traditional Marmalade Recipes of Scotland

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Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

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Recipe Information:

Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.

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Recipe Information:

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

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Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

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Recipe Information:

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

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By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

Waffles for Breakfast - The Art of Waffle Cooking

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Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.

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Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.


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