Soups come in all manner of consistencies, flavors, and heartiness. Here are just a few:

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

• broth: Liquid resulting from meat, poultry or vegetables that have
  been simmered.
• bouillon (boo-yoh): A clear thin
  broth made typically by
  simmering beef or chicken in
  water with seasonings.
• bouillabaise (boo-yah-beys): a
  soup or stew containing several
  kinds of fish and often shellfish,
  usually combined with olive oil, tomatoes, and saffron.
• bisque: a thick cream soup, esp. of puréed shellfish or vegetables.
• chowder: a thick soup or stew made of clams, fish, or vegetables, with potatoes, onions, and other ingredients
  and seasonings.
• gumbo: a stew or thick soup, usually made with chicken
  or seafood, greens, and okra or sometimes filé as a
  thickener.

As you can see, soups come in many varieties, offering something for nearly every palate and diet. If you're feeling like having something a little different for your next dinner party, then try a good soup for an appetizer. Try to match your soup to the entree in order to give a little "preview" of what's to come. For instance, if you are serving a broiled salmon as an entree, then a good fish chowder might make an excellent appetizer for the meal.

Soups have something to offer nearly everyone, regardless of your tastes and preferences. Try a hearty, thicker soup if you are particularly hungry, or a lighter soup if you are not so hungry. If you're wanting to put a little variety into your diet, then soups are an excellent way to do so.

Allen is a life-long writer and reader who writes on a number of subjects including cooking, writing, and Internet marketing. Allen has several cooking related websites including sites about soups and stews, beef recipes, and pork.

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