Wales, United Kingdom
Aberaeron Broth
Aberaeron broth is a Welsh coastal soup of lamb, bacon, potatoes, leeks, and stock.
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Wales, United Kingdom
Cawl
A one-pot broth of lamb or bacon with leek, potato and swede, cooked slowly and often eaten over two days.
Scotland, United Kingdom
Cock-a-Leekie
A traditional Scottish soup of chicken and leeks simmered in broth, often with prunes, dating back to the 16th century.
Scotland, United Kingdom
Cullen Skink
A thick soup of smoked haddock, potato, onion and milk, from the fishing village of Cullen on the Moray coast.
Scotland, United Kingdom
Kilmeny Kail
Kilmeny Kail is a Fife soup of mutton or beef with potatoes, kale, and other vegetables.
London, United Kingdom
London Particular
London Particular is thick yellow split-pea and ham soup named for London’s old pea-souper fogs.
United Kingdom
Mulligatawny
A curried soup of Anglo-Indian origin, made with meat, rice, lentils, apples and curry spices, created during the British Raj in the 18th century.
Scotland, United Kingdom
Scotch Broth
A thick barley soup made on mutton or lamb stock with root vegetables and dried peas, cooked long enough to be a meal.