All countries in the world have representative soups, which mobilize the appetite before the staple food, and have the title of "pioneer". If you are not sure whether you are hungry or not, drink a bowl of soup first.

Just mentioning the name of the cream of mushroom soup makes people like it. It is best to put it on bread (like seafood ciabatta soup), with a strong and creamy mushroom flavour, smooth in the mouth, rich and full in taste.

And you can even eat the inner wall of the bread clean. Or serve a bowl with a few slices of toast or crispy bread, fully presenting the French style.

Minestrone is a very homely soup in Italy, but it has always been popular. It can also be used as a staple food, and the ingredients are adapted to local conditions. You can choose any existing materials at home.

In the colder winter, add more pasta or macaroni to make the soup thicker and warmer against the cold, in the hot summer, add seasonal fresh vegetables, sour and delicious, light and appetizing.

Borscht is delicious but difficult to make. It can only be "mixed vegetable soup" if you cook the ingredients in one pot. The real borscht should be neither thick nor thin, bright in colour, and fragrant.

In addition to beets as the main ingredient, vegetables such as cabbage and potatoes are usually added, and even meat is added, and the practice is often eclectic.

Vichy is a spa town in France. Chef Desert was born in this place but made this soup in the United States, so it was classified as American cuisine in 1920.

The creative highlight is that this soup is best served cold, and the recipe varies from restaurant to restaurant, usually with potatoes, onions, and leeks. How about guessing the reason for the cold food, is it because it was hot that day?

The clam chowder is milky white, thick, and fresh, and there are tiny diced carrots and celery to add flavour. It is full of rich butter, creamy aroma, and pleasure brought by chopped clams that you can eat from time to time.

Drinking it while it is hot is not only a taste experience but also the happy sustenance that fishermen expect.

It should be regarded as a real low-key luxury to express the value of lobster in the way of thick soup. It takes time to cook slowly, the soup is thick and delicious, the more you drink, the more heavyweight products follow, and the taste is slightly strong, but it can make people addicted.

Presumably, the deepest obsession with France for those who have tasted the classic French lobster bisque must be this soup that haunts their dreams.

The most authentic French onion soup can't be prepared for two or three hours. You have to stew it with your heart to be warm and fragrant. The onion is cooked until it is sweet and soft and so tender that you don’t need to chew.

Can you imagine the feeling of swallowing it in one bite? It's a feast for the eyes, with the sour aroma of cheese in the aftertaste, and all the flavours have been quietly integrated into the tip of the tongue.

The beauty of life may sometimes be to cook a pot of your favourite soup in your spare time, then savour it slowly. American-style tomato soup is sweet and sour, with a delicious and light taste.

It is a comfort dedicated to yourself on an open weekend. Moreover, tomato is rich in nutrients and can replenish water. It is delicious and beautiful.