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Soup Restaurant in Los Angeles

Posted last August 14, 2015, 10:22 am in Food report article

Soup Restaurant Offers more on soups and it is primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.



Orochon Ramen
Gabriel Golden Soup Restaurant
Korean Soup
Han Bat Shul Lung Tang
Beverly Soon Tofu Restaurant
Souplantation- Beverly
Rodded Restaurant
Pho Super Bowl
Ondal Restaurant
Taste My Soup
Green Peas Casual Food
E-Moon Oak Restaurant
Fromin's Restaurant
Soup Bazaar
Mandarin Deli Restaurant
Soup's Sports Grill
Yangban Sul Lung Tang
The Gourmet Soup Kitchen
Vim Thai Restaurant

Kim Chuy Restaurant
Qin West Chinese Cuisine
Il Moro Restaurant
Ham Ji Park
Le Mandarette
Ocha Classic
La Scala
Sapp Coffee Shop
Salata California Plaza
Hop Li Seafood Restaurant
Pho Hoa
Gyu-Kaku Japanese BBQ
Pho Legend Noodle & Grill
Boiling Point
Young Dong Restaurant
Seoul House of Tofu
Pa Ord Noodle

Brent's Deli
The Bagel Factory
Pho Hoa Vietnamese Restaurant
Pho Shop
Thank U Pho
China Cafe
Olympic Noodle Restaurant
Mimi's Cafe
Little Sheep Mongolian Hot Pot
Aura Thai
BKK101 Thai Cuisine
New Dragon Seafood Resturant
Santouka Ramen
The Corner Place
Wang Xing Ji
Panera Bread
Hospitality Kitchen
Phnom Penh Noodle Shack
Greenblatt's Deli-Restaurant And Fine Wine Shop




Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel  sauce; and veloutés are thickened with eggs, butter, and cream.