TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

This term refers to many culinary preparations; fat or lean stock, or meat juices used for sauces, stews or braising.... The necessary stades are : broth, clear soup, veal stock, white and brown(thin and thick), juice from braised meat, poultry and game stock, fish stock....  1, record 1, English, - poultry%20stock

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Les fonds sont utilisés clairs ou liés. Ils sont à base de veau, de bœuf ou de volaille, voire de gibier, de légumes et d'aromates (les fonds de poisson sont habituellement appelés «fumets»).  1, record 1, French, - fond%20de%20volaille

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

Chowder made from soft or hard shell clams, as appropriate.  2, record 2, English, - clam%20chowder

Record number: 2, Textual support number: 1 OBS

In Eastern Canada, mainly soft shell clams (Mya arenaria) ("myes") are canned. Quahogs (Venus mercenaria) ("palourdes") are hard shell clams.  2, record 2, English, - clam%20chowder

Record number: 2, Textual support number: 2 OBS

chowder : a thick soup... of seafood(as clams...) usually made with milk and containing salt pork or bacon, onions, and potatoes...  3, record 2, English, - clam%20chowder

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

Dans l'Est du Canada, ce sont surtout des myes que l'on récolte et que l'on met en conserve (soft shell clams), mais il peut également s'agir de palourdes (hard shell clams). En France, le mot chaudrée n'est pas suivi d'un déterminatif parce qu'il s'applique uniquement à la soupe de poisson charentaise, alors qu'au Canada, il désigne avant tout la soupe aux coquillages et pommes de terre d'Acadie et de Nouvelle-Angleterre.  1, record 2, French, - chaudr%C3%A9e%20de%20myes

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

The name chowder seems to have originated from the French word chaudière (a large heavy pot used by fishermen to cook soups and stews). The name probably was carried to the French Canadian coasts and traveled from there to New England (noted for its clam chowder) and then south. Each locality on the eastern coast of the United States has its favorite recipe, based on the kinds of fish and vegetables available. The name is extended to include a mixture of vegetables only.  2, record 3, English, - fish%20chowder

Record number: 3, Textual support number: 1 OBS

A thick, chunky soup made with fresh fish.  3, record 3, English, - fish%20chowder

Record number: 3, Textual support number: 2 OBS

The most popular of chowders is clam chowder.  3, record 3, English, - fish%20chowder

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Soupe de poissons.  2, record 3, French, - chaudr%C3%A9e%20de%20poisson

Record number: 3, Textual support number: 1 OBS

chowder : En Amérique du Nord, soupe de poissons ou de fruits de mer généralement de palourdes [...]  1, record 3, French, - chaudr%C3%A9e%20de%20poisson

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

[A soup] served with cooked carrots, onions, turnips and celery that have been cut into shreds about as thick as a match.  2, record 4, English, - julienne%20soup

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

julienne : Préparation de légumes taillés en filaments et cuits dans du bouillon.  2, record 4, French, - soupe%20julienne

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 OBS

Esta sopa se llama así por el corte fino de las verduras, es decir en juliana. Hecha con una base de caldo simple, la sopa juliana admite todo tipo de verduras.  1, record 4, Spanish, - sopa%20Juliana

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

bisque : A thick, rich soup usually consisting of pureed seafood(sometimes fowl or vegetables) and cream.  2, record 5, English, - lobster%20bisque

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A thick and creamy soup made with crab meat, milk or cream, vegetables and seasonings such as pepper, thyme, bay leaf and white wine.  2, record 6, English, - crab%20bisque

Record 6,  Textual support,  French

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A thick vegetable soup that generally contains pasta and sometimes peas or beans.  2, record 7, English, - minestrone

Record number: 7, Textual support number: 1 OBS

It’s usually topped liberally with grated Parmesan cheese and is hearty enough to be considered a complete meal.  2, record 7, English, - minestrone

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Soupe [italienne] assez consistante de légumes divers mijotés avec un hachis de lard et de plantes aromatiques, souvent additionnée de riz ou de petites pâtes et servie accompagnée de parmesan râpé.  2, record 7, French, - minestrone

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A thick, chunky seafood soup, of which clam chowder is the most well known.  1, record 8, English, - chowder

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Soupe de poissons [...] qui se prépare avec de petites raies, des soles [...] Certaines variantes comportent des pommes de terre.  1, record 8, French, - chaudr%C3%A9e

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A thick highly seasoned soup or stew usually made of chicken or small game and corn, tomatoes, and onions.  1, record 9, English, - burgoo

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

a thick, highly seasoned soup or stew, usually made of chicken or small game and corn, tomatoes, and onions.  1, record 10, English, - burgoo

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

ragoût : met composé de morceaux de viande (...) et de légumes cuits ensemble dans une sauce plus ou moins relevée.  1, record 10, French, - rago%C3%BBt%20avec%20tomates%20et%20mais

Record 10,  Textual support,  Spanish