Association of British Scrabble Players

Soups and Stews

bigos a Polish stew > BIGOSES.
bisk bisque a kind of rich thick soup.
blaff a West Indian stew.
blanquette a stew based on lamb, chicken and veal.
boeuf as in boeuf bourguignon, a casserole of beef, herbs etc cooked in red wine. No —S.
borsch borscht borsht bortsch borshch cold beetroot soup.
bouillabaisse a kind of fish soup.
bouillon a nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth.
bredie (S. Afr.) a meat and vegetable stew.
brewis brevis broth, esp. beef broth > BREWISES, BREVISES.
brie bree broo (Scots) broth.
broth water in which vegetables and meat, etc have been boiled, used as soup or a culture medium.
brothy pertaining to broth.
callaloo calaloo calalu a soup made with greens, onions and crabmeat. [Amer. Sp. calalu].
casserole a stew-pan; a covered pot in which food is both cooked and served; the dish of food or stew cooked in this way; (verb) to make a casserole of.
cassoulet a French stew consisting of haricot beans, onions, herbs etc.
cholent a Jewish stew of boiling fowl, rice and vegetables.
chowder a stew or thick soup of fish, clams, etc.; (verb) to prepare a chowder.
cioppino a spicy fish stew > CIOPPINOS.
cockaleekie cockieleekie cockyleeky soup made from a fowl and leeks.
consomme a clear soup or BOUILLON boiled down so as to be very rich.
cremor a thick juice or liquid; a broth; a scum gathering on the top of a liquid.
cullis a strong broth of meat, fowl, etc., boiled and strained.
dashi a clear fish stock used in Japanese cooking.
daube a meat stew.
etouffee a Cajun stew.
farfal farfel grains of dough used as a soup garnish.
fricassee a dish made of fowls, veal, or other meat of small animals cut into pieces, and stewed in a gravy; (verb) to cook as a fricassee.
garbure a kind of Basque soup.
gazpacho a chilled soup with tomatoes, onion, green pepper, and herbs. Pl. GAZPACHOS.
gombo gombro gumbo a soup thickened with OKRA. [Bantu ngombo].
goulash a stew or ragout of meat and vegetables highly seasoned. [Hungarian guly´s(hús), f. guly´s herdsman + hús meat].
harira a kind of Moroccan soup.
hasenpfeffer a well seasoned rabbit stew. [G. Hase, hare, + Pfeffer, pepper].
hotchpotch a stew of various ingredients; a confused mixture.
hotpot a stew of meat or fish and potatoes (and often other vegetables).
julienne a kind of soup containing thin slices or shreds of carrots, onions, etc; (verb) to shred or cut into thin strips.
lobscouse a sailor's dish prepared by stewing or baking bits of meat with vegetables.
maconochie army tinned stew.
madrilene a tomato-flavored CONSOMME.
matelote matelotte a kind of rich fish stew.
menudo a kind of Mexican soup > MENUDOS.
minestrone a thick vegetable soup containing pasta or rice.
mulligan a stew made from various scraps of food; (in golf) a second tee shot awarded after a poor initial shot.
mulligatawny an East Indian curry-soup. [Tamil milagu-tannir pepper-water].
navarin a stew of mutton or lamb.
olio a savoury dish of meat and vegetables > OLIOS.
oxtail the tail of an ox, esp. as used in soup.
posole pozole a thick soup of pork, corn, garlic and chili.
potage pottage a thick soup or stew of vegetables and sometimes, meat.
ragout a stew; (verb) to make a ragout of.
ramen a dish of clear broth with noodles.
rubaboo rubbaboo a type of soup.
saimin a Hawaiian noodle soup. [Chinese sai minh, fine noodles].
salmi salmis a ragout of roast game.
shchi shtchi a kind of cabbage soup.
slumgullion a watery meat stew.
soup any liquid food made by stewing pieces of meat, vegetables or grains; (verb) to increase the power of.
soupless without soup.
souplike like soup.
soupy having the consistency of soup > SOUPIER, SOUPIEST.
stew a dish of food, esp. meat with vegetables, cooked in water or a stock.
stewy like a stew; sweltering > STEWIER, STEWIEST.
stovies a thick stew of potatoes, lard, onions and sausagemeat.
tatahash a stew containing potatoes and cheap cuts of meat.
tsimmes tzimmes a sweetened stew of vegetables, fruit and meat > TZIMMES, TSIMMES.
vichyssoise a soup made with potatoes, leeks, and cream, and usu. served cold.
waterzooi a stew of fish or chicken and vegetables in a seasoned stock thickened with cream and egg yolks.
zarzuela a fish and shellfish stew; also a traditional Spanish vaudeville show.

Data Protection Act: In joining the ABSP I accept that personal information relating to Scrabble, including my rating and my photograph, may appear on the ABSP website and in ABSP publications. I accept that the ABSP will not be responsible for use or misuse of personal information.

SCRABBLE® is a registered trademark. All intellectual property rights in and to the game are owned in the U.S.A. by Hasbro Inc., in Canada by Hasbro Canada Inc. and throughout the rest of the world by J.W. Spear & Sons Ltd. of Maidenhead SL6 4UB, England, a subsidiary of Mattel Inc. Mattel and Spear are not affiliated with Hasbro or Hasbro Canada.

ABSP © 2013

Contact Us