The Crossword Solver found answer to “Baby buggy in Piccadilly Circus”, 4 letters crossword clue. The Crossword Solver finds answers to American-style crosswords, British-style crosswords, general knowledge crosswords and cryptic crossword puzzles.
Answer : SOUP
Soup, liquid food prepared by cooking meat, poultry, fish, legumes, or vegetables with seasonings in water, stock, milk, or some other liquid medium. The cooking of soup is as ancient as the devising of vessels to hold liquid; before the development of pots that could withstand the direct heat of a fire, soups were cooked by dropping hot stones into the liquid. The long cooking of soup enabled nourishment to be drawn from meagre quantities of fish and meat too bony or tough to be otherwise utilized.
In the West lighter soups are usually served as a first course, while thicker, heartier soups constitute the entrée for informal meals. A notable exception are the fruit soups favoured in northern and eastern Europe, which are often served for dessert. In China a thin soup is consumed throughout the meal as a beverage, and elaborate soups such as the celebrated bird’s nest and shark’s fin may be interspersed with other courses or served near the end of the meal.
The basis of many soups is stock, or broth, a rich liquid obtained by boiling fish, meat, poultry, game, or vegetables. Clear broths can be garnished with separately cooked vegetables, pasta or rice, quenelles or dumplings, poached eggs, or other ingredients.
Many soups are eaten cold. French vichyssoise (potatoes and leeks), Spanish gazpacho (tomatoes and other vegetables), Polish chlodnik (beets, sour cream, pickles, and shellfish), Jewish schav (sorrel), and Danish kaernemaelkskoldskaal (buttermilk) are classic cold soups. Consommé can be served cold, in which case it takes the form of a jelly as a result of the natural gelatin present in the bony meats from which it is prepared. Soup is also an informal word for nitroglycerine used in safe-cracking; a thick fog; or, a photographic developer.
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