The British soups, as all the other British dishes suffered for a long time of bad reputation. It is said that a few centuries ago the poor people in Britain ate boiled chicken scraps and even boiled fish bones. Of course the soup recipes have been enhanced from those times and now, there are many varieties of soups. This dish even had its own supporters. Eliza Acton was the first cookbook writer that detailed the soup recipes. It was then when stock cubes appeared. These help the chefs in many occasions, but if a fresh flavor is the goal, then fresh stock must be used. Oxtail, tomato and thick pea soups are canned and sailed throughout Great Britain.
The most important British soups are:
- Brown Windsor Soup
- Autumn Vegetable Soup
- Broad Bean and Bacon Soup
- Golden Vegetable Soup
This category has the following 5 subcategories, out of 5 total.