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What is the meaning of SOUP. Phrases containing SOUP
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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.
SOUP
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.
That part of a flail which strikes the grain.
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.
a.
Resembling soup; souplike.
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.
v. t.
To sup or swallow.
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.
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 large, deep vessel for holding soup, or other liquid food, at the table.
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.
v. t.
To breathe out.
v. t.
To sweep. See Sweep, and Swoop.
n.
A kind of food made by boiling vegetables or meat, or both together, in water, until soft; a thick soup or porridge.
n.
Soup made chiefly from vegetables or fish with a little butter and a few condiments.
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.
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.
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.
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