Lompat ke isi

Sup keju: Perbedaan antara revisi

Dari Wikipedia bahasa Indonesia, ensiklopedia bebas
Jelajahi riwayat secara interaktif
← Revisi sebelumnya
Konten dihapus Konten ditambahkan
VisualTeks wiki
Tidak ada ringkasan suntingan
Kansabil (bicara | kontrib)
71 suntingan
Menambahkan pranala dalam
 
(9 revisi perantara oleh 6 pengguna tidak ditampilkan)
Baris 1: Baris 1:
[[Berkas:Four cheese soup.jpg|thumb|upright=1.2|Empat sup keju di sebuah restoran]]
[[Berkas:Four cheese soup.jpg|jmpl|upright=1.2|Empat sup keju di sebuah restoran]]


'''Sup keju''' adalah sebuah jenis sup yang disajikan menggunakan [[keju]] sebagai bahan utama, bersama dengan susu dan/atau [[kaldu]] untuk membentuk dasarnya. Berbagai bahan tambahan digunakan dalam penyajiannya, dan berbagai gaya dan jenis sup dibuat. Sup tersebut merupakan bagian dari beberapa [[masakan]] di dunia, seperti masakan Amerika, Kolombia, Meksiko, Swiss dan Tibet. Sup keju yang di[[produksi massal]] dibuat dengan tambahan perasa makanan untuk mengawetkan dan menambahkan rasa.
'''Sup keju''' adalah sebuah jenis [[sup]] yang disajikan menggunakan [[keju]] sebagai bahan utama, bersama dengan [[susu]] dan/atau [[kaldu]] untuk membentuk dasarnya. Berbagai bahan tambahan digunakan dalam penyajiannya, dan berbagai gaya dan jenis sup dibuat. Sup tersebut merupakan bagian dari beberapa [[masakan]] di dunia, seperti masakan [[Amerika Serikat|Amerika]], [[Kolombia]], [[Meksiko]], [[Swiss]] dan [[Tibet]]. Sup keju yang di[[produksi massal]] dibuat dengan [[bahan tambahan makanan]] untuk mengawetkan dan menambahkan rasa.


==Ikhtisar==
== Ikhtisar ==
[[Berkas:Churu - Tibetan blue cheese soup from Chez Gatse.jpg|thumb|''Churu'' di sebuah restoran, disajikan menggunakan [[keju biru]]]]
[[Berkas:Churu - Tibetan blue cheese soup from Chez Gatse.jpg|jmpl|''Churu'' di sebuah restoran, disajikan menggunakan [[keju biru]]]]
[[Berkas:Broccoli cheese soup 1.jpg|thumb|Sup keju brokoli]]
[[Berkas:Broccoli cheese soup 1.jpg|jmpl|Sup keju brokoli]]


Sup keju adalah bagian dari berbagai masakan, seperti [[masakan Amerika]], [[masakan Kolombia]], [[masakan Meksiko]], [[masakan Swiss]] dan [[masakan Tibet]].<ref name="Ojakangas 2005 p. 80"/><ref name="Davidson Jaine 2014 p. 165"/><ref name="Guides 2015 p. 157"/><ref name="Imp. de J.A. Rodríguez 1893"/><ref>Jinich 2016, [http://books.google.com/books?id=XKLlCwAAQBAJ&pg=PA16 p. 16].</ref><ref name="Wright 2011 p. 368"/><ref name="Fodors 2006"/> ''[[Mote de queso]]'' adalah sebuah hidangan sup keju tradisional di [[Departemen Córdoba]], Kolombia.<ref name="Radio Nacional de Colombia 2016"/> Dalam [[bahasa Spanyol]], "sup keju" diterjemahkan menjadi "''sopa de queso''", dan sebuah resep Meksiko yang dipublikasikan dari 1893 mentenarkan hidangan tersebut dengan nama ini.<ref name="Imp. de J.A. Rodríguez 1893"/> Di Swiss, sup keju disebut sebagai ''Kassuppe'', dan hidangan tersebut merupakan sebuah [[hidangan regional|hidangan khas]] di [[Swiss Tengah]].<ref name="Fodor 1971"/> ''Churu'' adalah sebuah sup keju Tibet yang disajikan dengan keju ''churu'' dari Tibet.<ref name="Wright 2011 p. 368"/><ref name="Fodors 2006"/>
Sup keju adalah bagian dari berbagai masakan, seperti [[masakan Amerika]], [[masakan Kolombia]], [[masakan Meksiko]], [[masakan Swiss]] dan [[masakan Tibet]].<ref name="Ojakangas 2005 p. 80"/><ref name="Davidson Jaine 2014 p. 165"/><ref name="Guides 2015 p. 157"/><ref name="Imp. de J.A. Rodríguez 1893"/><ref>Jinich 2016, [http://books.google.com/books?id=XKLlCwAAQBAJ&pg=PA16 p. 16].</ref><ref name="Wright 2011 p. 368"/><ref name="Fodors 2006"/> ''[[Mote de queso]]'' adalah sebuah hidangan sup keju tradisional di [[Departemen Córdoba]], Kolombia.<ref name="Radio Nacional de Colombia 2016"/> Dalam [[bahasa Spanyol]], "sup keju" diterjemahkan menjadi "''sopa de queso''", dan sebuah resep Meksiko yang dipublikasikan dari 1893 mentenarkan hidangan tersebut dengan nama ini.<ref name="Imp. de J.A. Rodríguez 1893"/> Di Swiss, sup keju disebut sebagai ''Kassuppe'', dan hidangan tersebut merupakan sebuah [[hidangan regional|hidangan khas]] di [[Swiss Tengah]].<ref name="Fodor 1971"/> ''Churu'' adalah sebuah sup keju Tibet yang disajikan dengan keju ''churu'' dari Tibet.<ref name="Wright 2011 p. 368"/><ref name="Fodors 2006"/>


==Daftar sup keju==
== Daftar sup keju ==
{{dynamic list}}
{{dynamic list}}
[[Berkas:Beer cheese soup.jpg|thumb|alt=Sup keju bir|[[Sup keju bir]]]]
[[Berkas:Beer cheese soup.jpg|jmpl|alt=Sup keju bir|[[Sup keju bir]]]]
[[Berkas:Mozzarella soup.jpg|thumb|Sup mozzarella]]
[[Berkas:Mozzarella soup.jpg|jmpl|Sup mozzarella]]
* [[Sup bir|Sup keju bir]]<ref name="Berghoff Cafe Cookbook 2009 p. 30"/><ref>[http://www.epicurious.com/recipes/food/views/Cheddar-Beer-Soup-231641 Cheddar beer soup] - epicurious.com</ref>
* [[Sup bir|Sup keju bir]]<ref name="Berghoff Cafe Cookbook 2009 p. 30"/><ref>[http://www.epicurious.com/recipes/food/views/Cheddar-Beer-Soup-231641 Cheddar beer soup] {{Webarchive|url=https://web.archive.org/web/20210303064108/https://www.epicurious.com/recipes/food/views/cheddar-beer-soup-231641 |date=2021-03-03 }} - epicurious.com</ref>
* Sup [[keju biru]] – sebuah sup dalam [[masakan Irlandia]] dan masakan lainnya<ref>{{cite book | last=Villas | first=J. | title=The Glory of Southern Cooking: Recipes for the Best Beer-Battered Fried Chicken, Cracklin' Biscuits,Carolina Pulled Pork, Fried Okra, Kentucky Cheese | publisher=Houghton Mifflin Harcourt | year=2012 | isbn=978-0-544-18656-9 | url=http://books.google.com/books?id=lU5ImWSSI4YC&pg=PT126 | accessdate=July 3, 2016 | page=126}}<</ref><ref>{{cite book | last=Andrews | first=C. | last2=Hirsheimer | first2=C. | title=The Country Cooking of Ireland | publisher=Chronicle Books LLC | year=2012 | isbn=978-1-4521-2405-6 | url=http://books.google.com/books?id=nKBdBblqiX0C&pg=PA36 | accessdate=July 3, 2016 | page=36}}</ref><ref>{{cite book | last=Gravette | first=A. | last2=Cook | first2=D. | title=Traditional Irish Cooking: The Fare of Old Ireland and Its History | publisher=Garnet Publishing, Limited | year=2008 | isbn=978-1-85964-345-7 | url=http://books.google.com/books?id=tjVOYfbwgtYC&pg=PT27 | accessdate=July 3, 2016 | page=27}}</ref>
* Sup [[keju biru]] – sebuah sup dalam [[masakan Irlandia]] dan masakan lainnya<ref>{{cite book | last=Villas | first=J. | title=The Glory of Southern Cooking: Recipes for the Best Beer-Battered Fried Chicken, Cracklin' Biscuits,Carolina Pulled Pork, Fried Okra, Kentucky Cheese | publisher=Houghton Mifflin Harcourt | year=2012 | isbn=978-0-544-18656-9 | url=http://books.google.com/books?id=lU5ImWSSI4YC&pg=PT126 | accessdate=July 3, 2016 | page=126}}<</ref><ref>{{cite book | last=Andrews | first=C. | last2=Hirsheimer | first2=C. | title=The Country Cooking of Ireland | publisher=Chronicle Books LLC | year=2012 | isbn=978-1-4521-2405-6 | url=http://books.google.com/books?id=nKBdBblqiX0C&pg=PA36 | accessdate=July 3, 2016 | page=36}}</ref><ref>{{cite book | last=Gravette | first=A. | last2=Cook | first2=D. | title=Traditional Irish Cooking: The Fare of Old Ireland and Its History | publisher=Garnet Publishing, Limited | year=2008 | isbn=978-1-85964-345-7 | url=http://books.google.com/books?id=tjVOYfbwgtYC&pg=PT27 | accessdate=July 3, 2016 | page=27}}</ref>
* [[Sup keju brokoli]]<ref name="Hulin 2009 p. 102"/><ref name="Paré 2002 p. 145"/>
* [[Sup keju brokoli]]<ref name="Hulin 2009 p. 102"/><ref name="Paré 2002 p. 145"/>
* ''[[Caldo de queso]]'' – sup keju [[Sonora]]<ref>[http://recipes.chef2chef.net/recipe-archive/27/146646.shtml Sonoran cheese soup recipe] - Chef2chef Culinary Portal</ref>
* ''[[Caldo de queso]]'' – sup keju [[Sonora]]<ref>[http://recipes.chef2chef.net/recipe-archive/27/146646.shtml Sonoran cheese soup recipe] {{Webarchive|url=https://web.archive.org/web/20050328081319/http://recipes.chef2chef.net/recipe-archive/27/146646.shtml |date=2005-03-28 }} - Chef2chef Culinary Portal</ref>
* Sup keju [[cauliflower]]<ref name="McNair Brabant 1990 p. 33"/><ref name="Mccall 2016"/><ref name="Joachim Hoffman 2000 p. 118"/>
* Sup keju [[cauliflower]]<ref name="McNair Brabant 1990 p. 33"/><ref name="Mccall 2016"/><ref name="Joachim Hoffman 2000 p. 118"/>
* Sup [[keju cheddar|Cheddar]]<ref name="Ojakangas 2005 p. 80"/><ref name="RYA 1967"/><ref name="Hulin 2009 p. 102"/>
* Sup [[keju cheddar|Cheddar]]<ref name="Ojakangas 2005 p. 80"/><ref name="Hulin 2009 p. 102"/><ref name="RYA 1967"/>
* [[Sup burger keju]]<ref name="Kirsch 2013 p. 16">{{cite book | last=Kirsch | first=H. | title=Soup Recipe Scrapbook | publisher=Trafford Publishing | year=2013 | isbn=978-1-4669-8761-6 | url=http://books.google.com/books?id=DyiJAgAAQBAJ&pg=PA16 | accessdate=July 1, 2016 | page=16}}</ref><ref name="Wallace 2010 p. 226">{{cite book | last=Wallace | first=L. | title=Mr. Sunday's Soups | publisher=Houghton Mifflin Harcourt | year=2010 | isbn=978-0-544-18744-3 | url=http://books.google.com/books?id=r3S7BUfiPPEC&pg=PA226 | accessdate=July 1, 2016 | pages=226–227}}</ref>
* [[Sup burger keju]]<ref name="Kirsch 2013 p. 16">{{cite book | last=Kirsch | first=H. | title=Soup Recipe Scrapbook | publisher=Trafford Publishing | year=2013 | isbn=978-1-4669-8761-6 | url=http://books.google.com/books?id=DyiJAgAAQBAJ&pg=PA16 | accessdate=July 1, 2016 | page=16}}</ref><ref name="Wallace 2010 p. 226">{{cite book | last=Wallace | first=L. | title=Mr. Sunday's Soups | publisher=Houghton Mifflin Harcourt | year=2010 | isbn=978-0-544-18744-3 | url=http://books.google.com/books?id=r3S7BUfiPPEC&pg=PA226 | accessdate=July 1, 2016 | pages=226–227}}</ref>
* ''[[Churu (sup)|Churu]]''<ref name="Wright 2011 p. 368"/><ref name="The Lhasa Moon Tibetan Cookbook 1998"/><ref>[http://asiarecipe.com/tibveg.html Churu recipe]. Asiarecipe.com.</ref> - Baik keju maupun supnya sama-sama disebut dengan sebutan "''churu''".<ref name="The Lhasa Moon Tibetan Cookbook 1998"/> Sup ''churu'' juga menjadikan daging domba sebagai bahan masaknya.<ref name="Fodors 2006"/> [[Keju biru]] terkadang digunakan sebagai pengganti keju ''churu''.<ref name="The Lhasa Moon Tibetan Cookbook 1998"/>
* ''[[Churu (sup)|Churu]]''<ref name="Wright 2011 p. 368"/><ref name="The Lhasa Moon Tibetan Cookbook 1998"/><ref>[http://asiarecipe.com/tibveg.html Churu recipe]. Asiarecipe.com.</ref> - Baik keju maupun supnya sama-sama disebut dengan sebutan "''churu''".<ref name="The Lhasa Moon Tibetan Cookbook 1998"/> Sup ''churu'' juga menjadikan [[daging domba]] sebagai bahan masaknya.<ref name="Fodors 2006"/> [[Keju biru]] terkadang digunakan sebagai pengganti keju ''churu''.<ref name="The Lhasa Moon Tibetan Cookbook 1998"/>
* Sup [[keju cottage]]<ref>{{cite book | title=Cottage-cheese dishes: economical, wholesome, delicious | publisher=U.S. Dept. of Agriculture, Office of the Secretary | series=Circular (United States. Dept. of Agriculture. Office of the Secretary) | year=1918 | url=http://books.google.com/books?id=U8j4XCsmyn4C&pg=PA5 | accessdate=July 3, 2016 | page=5}}</ref><ref>{{cite book | title=Cornell Reading-courses ... Course for the Farm |publisher=New York State College of Agriculture| issue=nos. 97-139 | year=1915 | url=http://books.google.com/books?id=Q5sVAQAAIAAJ&pg=RA4-PA25 | accessdate=July 3, 2016 | page=25}}</ref><ref>[http://www.ifood.tv/network/cottage_cheese_soup/recipes Cottage cheese soup]. iFood.tv.</ref>
* Sup [[keju cottage]]<ref>{{cite book | title=Cottage-cheese dishes: economical, wholesome, delicious | publisher=U.S. Dept. of Agriculture, Office of the Secretary | series=Circular (United States. Dept. of Agriculture. Office of the Secretary) | year=1918 | url=http://books.google.com/books?id=U8j4XCsmyn4C&pg=PA5 | accessdate=July 3, 2016 | page=5}}</ref><ref>{{cite book | title=Cornell Reading-courses ... Course for the Farm |publisher=New York State College of Agriculture| issue=nos. 97-139 | year=1915 | url=http://books.google.com/books?id=Q5sVAQAAIAAJ&pg=RA4-PA25 | accessdate=July 3, 2016 | page=25}}</ref><ref>[http://www.ifood.tv/network/cottage_cheese_soup/recipes Cottage cheese soup] {{Webarchive|url=https://web.archive.org/web/20110716065729/http://www.ifood.tv/network/cottage_cheese_soup/recipes |date=2011-07-16 }}. iFood.tv.</ref>
* Sup [[keju krim]]<ref>{{cite book | last=Stradley | first=L. | last2=Cook | first2=A. | last3=Anderson | first3=B. | title=What's Cooking America | publisher=Globe Pequot Press | series=Falcon Series | year=2000 | isbn=978-1-56044-792-4 | url=http://books.google.com/books?id=adO88lhxff4C&pg=PA334 | accessdate=July 2, 2016 | page=334}}</ref><ref>{{cite web | last=Wheeler | first=Jason | title=Wildflower Bread Company's got breakfast, lunch, dinner figured out | website=dcourier | date=March 10, 2016 | url=http://www.dcourier.com/news/2016/mar/10/wildflower-bread-companys-got-breakfast-lunch-dinn/ | accessdate=July 3, 2016}}</ref>
* Sup [[keju krim]]<ref>{{cite book | last=Stradley | first=L. | last2=Cook | first2=A. | last3=Anderson | first3=B. | title=What's Cooking America | publisher=Globe Pequot Press | series=Falcon Series | year=2000 | isbn=978-1-56044-792-4 | url=http://books.google.com/books?id=adO88lhxff4C&pg=PA334 | accessdate=July 2, 2016 | page=334 }}{{Pranala mati|date=Maret 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref>{{cite web | last=Wheeler | first=Jason | title=Wildflower Bread Company's got breakfast, lunch, dinner figured out | website=dcourier | date=March 10, 2016 | url=http://www.dcourier.com/news/2016/mar/10/wildflower-bread-companys-got-breakfast-lunch-dinn/ | accessdate=July 3, 2016}}</ref>
* Krim sup keju<ref name="Mendelssohn Club 1909"/><ref name="Good Housekeeping 1907"/>
* Krim sup keju<ref name="Mendelssohn Club 1909"/><ref name="Good Housekeeping 1907"/>
* ''[[Mote de queso]]''<ref name="McCausland-Gallo 2004 p. 41"/><ref>[http://www.caribenet.com/cartagena/index.php?name=Sections&req=viewarticle&artid=94 Caribe.net - "La Mulata"]</ref> Keju buatan petani kadang digunakan sebagai bahan baku.<ref name="McCausland-Gallo 2004 p. 41"/> - Makanan tersebut merupakan hidangan tradisional di [[Departemen Córdoba]], Kolombia.<ref name="Radio Nacional de Colombia 2016"/><ref name="Radio Nacional de Colombia 2016"/>
* ''[[Mote de queso]]''<ref name="McCausland-Gallo 2004 p. 41"/><ref>{{Cite web |url=http://www.caribenet.com/cartagena/index.php?name=Sections&req=viewarticle&artid=94 |title=Caribe.net - "La Mulata" |access-date=2016-07-28 |archive-date=2011-07-08 |archive-url=https://web.archive.org/web/20110708120955/http://www.caribenet.com/cartagena/index.php?name=Sections&req=viewarticle&artid=94 |dead-url=yes }}</ref> Keju buatan petani kadang digunakan sebagai bahan baku.<ref name="McCausland-Gallo 2004 p. 41"/> - Makanan tersebut merupakan hidangan tradisional di [[Departemen Córdoba]], Kolombia.<ref name="Radio Nacional de Colombia 2016"/><ref name="Radio Nacional de Colombia 2016"/>
* Sup [[mozzarella]]<ref>{{cite web | url=https://books.google.com/books?id=oVUsAQAAMAAJ&q=%22mozzarella+soup%22&dq=%22mozzarella+soup%22&hl=en&sa=X&ved=0ahUKEwiSpsDDtdTNAhVq4IMKHS7wDloQ6AEIQTAD | title=Food & Wine | publisher=nternational Review of Food & Wine Associates | work=Volume 28 | date=2005 | accessdate=2 July 2016 | pages=iv, 3}}</ref><ref>{{cite book | last=McCracken | first=J. | title=Healthy Carb Cookbook For Dummies | publisher=Wiley | year=2011 | isbn=978-1-118-07012-3 | url=http://books.google.com/books?id=cEL5UVDOdJAC&pg=PA102 | language=es | accessdate=July 3, 2016 | page=102}}</ref>
* Sup [[mozzarella]]<ref>{{cite web | url=https://books.google.com/books?id=oVUsAQAAMAAJ&q=%22mozzarella+soup%22&dq=%22mozzarella+soup%22&hl=en&sa=X&ved=0ahUKEwiSpsDDtdTNAhVq4IMKHS7wDloQ6AEIQTAD | title=Food & Wine | publisher=nternational Review of Food & Wine Associates | work=Volume 28 | date=2005 | accessdate=2 July 2016 | pages=iv, 3}}</ref><ref>{{cite book | last=McCracken | first=J. | title=Healthy Carb Cookbook For Dummies | publisher=Wiley | year=2011 | isbn=978-1-118-07012-3 | url=http://books.google.com/books?id=cEL5UVDOdJAC&pg=PA102 | language=es | accessdate=July 3, 2016 | page=102}}</ref>
* Sup [[keju nacho]]<ref name="Byrn 2004 p. 97"/><ref name="Gardens Books 2004 p. 72"/>
* Sup [[keju nacho]]<ref name="Byrn 2004 p. 97"/><ref name="Gardens Books 2004 p. 72"/>
Baris 41: Baris 41:
</gallery>
</gallery>


==Referensi==
== Referensi ==
{{reflist|30em|refs=
{{reflist|30em|refs=
<ref name="Ojakangas 2005 p. 80">{{cite book | last=Ojakangas | first=B.A. | title=Great Old-Fashioned American Recipes | publisher=University of Minnesota Press | year=2005 | isbn=978-1-4529-0759-8 | url=http://books.google.com/books?id=2kpodoq6CJkC&pg=PA80 | accessdate=July 1, 2016 | page=80}}</ref>
<ref name="Ojakangas 2005 p. 80">{{cite book | last=Ojakangas | first=B.A. | title=Great Old-Fashioned American Recipes | publisher=University of Minnesota Press | year=2005 | isbn=978-1-4529-0759-8 | url=http://books.google.com/books?id=2kpodoq6CJkC&pg=PA80 | accessdate=July 1, 2016 | page=80}}</ref>
Baris 48: Baris 48:
<ref name="Gardens Books 2004 p. 72">{{cite book | last=Gardens | first=Better Homes and | last2=Books | first2=B.H.G. | title=Simple Slow Cooker Recipes | publisher=Meredith Books | series=Better Homes & Gardens Cooking | year=2004 | isbn=978-0-696-21834-7 | url=http://books.google.com/books?id=bRvdZUjfZogC&pg=PA72 | accessdate=July 1, 2016 | page=72}}</ref>
<ref name="Gardens Books 2004 p. 72">{{cite book | last=Gardens | first=Better Homes and | last2=Books | first2=B.H.G. | title=Simple Slow Cooker Recipes | publisher=Meredith Books | series=Better Homes & Gardens Cooking | year=2004 | isbn=978-0-696-21834-7 | url=http://books.google.com/books?id=bRvdZUjfZogC&pg=PA72 | accessdate=July 1, 2016 | page=72}}</ref>
<ref name="Davidson Jaine 2014 p. 165">{{cite book | last=Davidson | first=A. | last2=Jaine | first2=T. | title=The Oxford Companion to Food | publisher=OUP Oxford | series=Oxford Companions | year=2014 | isbn=978-0-19-104072-6 | url=http://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA165 | accessdate=July 1, 2016 | page=165}}</ref>
<ref name="Davidson Jaine 2014 p. 165">{{cite book | last=Davidson | first=A. | last2=Jaine | first2=T. | title=The Oxford Companion to Food | publisher=OUP Oxford | series=Oxford Companions | year=2014 | isbn=978-0-19-104072-6 | url=http://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA165 | accessdate=July 1, 2016 | page=165}}</ref>
<ref name="Hulin 2009 p. 102">{{cite book | last=Hulin | first=B. | title=The Everything Soup, Stew, and Chili Cookbook | publisher=F+W Media | year=2009 | isbn=978-1-4405-2113-3 | url=http://books.google.com/books?id=3Hvyd3mVzr8C&pg=PT102 | accessdate=July 1, 2016 | page=102}}</ref>
<ref name="Hulin 2009 p. 102">{{cite book | last=Hulin | first=B. | title=The Everything Soup, Stew, and Chili Cookbook | publisher=F+W Media | year=2009 | isbn=978-1-4405-2113-3 | url=http://books.google.com/books?id=3Hvyd3mVzr8C&pg=PT102 | accessdate=July 1, 2016 | page=102 }}{{Pranala mati|date=Maret 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>
<ref name="Paré 2002 p. 145">{{cite book | last=Paré | first=J. | title=The Cheese Book | publisher=Company's Coming Publishing, Limited | series=Company's Coming | year=2002 | isbn=978-1-895455-89-2 | url=http://books.google.com/books?id=RrdosMLBsNMC&pg=PA145 | accessdate=July 1, 2016 | page=145}}</ref>
<ref name="Paré 2002 p. 145">{{cite book | last=Paré | first=J. | title=The Cheese Book | publisher=Company's Coming Publishing, Limited | series=Company's Coming | year=2002 | isbn=978-1-895455-89-2 | url=http://books.google.com/books?id=RrdosMLBsNMC&pg=PA145 | accessdate=July 1, 2016 | page=145}}</ref>
<ref name="Mccall 2016">{{cite web | last=Mccall | first=Davina | title=Davina's Smart Carbs: Cauliflower cheese soup | website=Mail Online | date=January 3, 2016 | url=http://www.dailymail.co.uk/home/you/article-3379059/Davina-s-Smart-Carbs-Cauliflower-cheese-soup.html | accessdate=July 1, 2016}}</ref>
<ref name="Mccall 2016">{{cite web | last=Mccall | first=Davina | title=Davina's Smart Carbs: Cauliflower cheese soup | website=Mail Online | date=January 3, 2016 | url=http://www.dailymail.co.uk/home/you/article-3379059/Davina-s-Smart-Carbs-Cauliflower-cheese-soup.html | accessdate=July 1, 2016}}</ref>
Baris 66: Baris 66:
}}
}}


==Daftar pustaka==
== Daftar pustaka ==
* {{cite book | last=Jinich | first=P. | title=Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens | publisher=Houghton Mifflin Harcourt | year=2016 | isbn=978-0-544-55725-3 | url=http://books.google.com/books?id=XKLlCwAAQBAJ | ref=harv | accessdate=2016-07-01}}
* {{cite book | last=Jinich | first=P. | title=Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens | publisher=Houghton Mifflin Harcourt | year=2016 | isbn=978-0-544-55725-3 | url=http://books.google.com/books?id=XKLlCwAAQBAJ | ref=harv | accessdate=2016-07-01}}


==Bacaan tambahan==
== Bacaan tambahan ==
* {{cite journal | last=Kähkönen | first=Päivi; (et al.) | title=Dairy fat content and serving temperature as determinants of sensory and hedonic characteristics in cheese soup | journal=Food Quality and Preference | volume=6 | issue=2 | date=January 1, 1995 | issn=0950-3293 | pages=127–133 | url=http://www.sciencedirect.com/science/article/pii/095032939598555W | doi=10.1016/0950-3293(95)98555-W | ref=harv | accessdate=July 1, 2016}}
* {{cite journal | last=Kähkönen | first=Päivi; (et al.) | title=Dairy fat content and serving temperature as determinants of sensory and hedonic characteristics in cheese soup | journal=Food Quality and Preference | volume=6 | issue=2 | date=January 1, 1995 | issn=0950-3293 | pages=127–133 | url=http://www.sciencedirect.com/science/article/pii/095032939598555W | doi=10.1016/0950-3293(95)98555-W | ref=harv | accessdate=July 1, 2016}}
* {{cite web | author=Magness, Perre Coleman | title=Tomato blue cheese soup | website=The Christian Science Monitor | date=February 4, 2016 | url=http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2016/0204/Tomato-blue-cheese-soup | ref=harv | accessdate=July 1, 2016}}
* {{cite web | author=Magness, Perre Coleman | title=Tomato blue cheese soup | website=The Christian Science Monitor | date=February 4, 2016 | url=http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2016/0204/Tomato-blue-cheese-soup | ref=harv | accessdate=July 1, 2016}}
Baris 82: Baris 82:
* {{cite book | last=Dolby | first=R. | title=The Cook's Dictionary and House-keeper's Directory: A New Family Manual of Cookery and Confectionery, on a Plan of Ready Reference, Never Hitherto Attempted | publisher=Henry Colburn and Richard Bentley | year=1830 | url=http://books.google.com/books?id=Oeal_3rew3UC&pg=PA139 | accessdate=July 1, 2016 | page=139}}
* {{cite book | last=Dolby | first=R. | title=The Cook's Dictionary and House-keeper's Directory: A New Family Manual of Cookery and Confectionery, on a Plan of Ready Reference, Never Hitherto Attempted | publisher=Henry Colburn and Richard Bentley | year=1830 | url=http://books.google.com/books?id=Oeal_3rew3UC&pg=PA139 | accessdate=July 1, 2016 | page=139}}
* {{cite book | last=Edwards | first=L. | title=Edwardian Cooking: The Unofficial Downton Abbey Cookbook | publisher=Skyhorse Publishing Company, Incorporated | year=2014 | isbn=978-1-62872-316-8 | url=http://books.google.com/books?id=lV2HCgAAQBAJ&pg=PA66 | accessdate=July 1, 2016 | page=66}}
* {{cite book | last=Edwards | first=L. | title=Edwardian Cooking: The Unofficial Downton Abbey Cookbook | publisher=Skyhorse Publishing Company, Incorporated | year=2014 | isbn=978-1-62872-316-8 | url=http://books.google.com/books?id=lV2HCgAAQBAJ&pg=PA66 | accessdate=July 1, 2016 | page=66}}
*{{cite book | last=Dolby | first=Richard | title=The Cook's Dictionary | publisher=Henry Colburn & Richard Bentley | year=1832 | url=http://books.google.com/books?id=SjldAAAAcAAJ&pg=PA337 | accessdate=July 1, 2016 | page=337}}
* {{cite book | last=Dolby | first=Richard | title=The Cook's Dictionary | publisher=Henry Colburn & Richard Bentley | year=1832 | url=http://books.google.com/books?id=SjldAAAAcAAJ&pg=PA337 | accessdate=July 1, 2016 | page=337}}
* {{cite book | last=Schneider | first=D. | title=The Mexican Slow Cooker | publisher=Potter/TenSpeed/Harmony | year=2012 | isbn=978-1-60774-317-0 | url=http://books.google.com/books?id=PWdlbj_TAC8C&pg=PA31 | accessdate=July 1, 2016 | page=31}}
* {{cite book | last=Schneider | first=D. | title=The Mexican Slow Cooker | publisher=Potter/TenSpeed/Harmony | year=2012 | isbn=978-1-60774-317-0 | url=http://books.google.com/books?id=PWdlbj_TAC8C&pg=PA31 | accessdate=July 1, 2016 | page=31}}
* {{cite book | last=White | first=N. | title=Jacksonville Food Trucks: Stories & Recipes from the Road | publisher=Arcadia Publishing Incorporated | series=American Palate | year=2015 | isbn=978-1-62585-299-1 | url=http://books.google.com/books?id=gn10CQAAQBAJ&pg=PA79 | accessdate=July 1, 2016 | page=79}}
* {{cite book | last=White | first=N. | title=Jacksonville Food Trucks: Stories & Recipes from the Road | publisher=Arcadia Publishing Incorporated | series=American Palate | year=2015 | isbn=978-1-62585-299-1 | url=http://books.google.com/books?id=gn10CQAAQBAJ&pg=PA79 | accessdate=July 1, 2016 | page=79}}
Baris 88: Baris 88:
* {{cite book | last=Burkhalter | first=B.B. | title=Raised on Old-Time Country Cooking: A Companion to the Trilogy | publisher=AuthorHouse | year=2012 | isbn=978-1-4772-8720-0 | url=http://books.google.com/books?id=he97BwAAQBAJ&pg=PA350 | accessdate=July 1, 2016 | page=350}}
* {{cite book | last=Burkhalter | first=B.B. | title=Raised on Old-Time Country Cooking: A Companion to the Trilogy | publisher=AuthorHouse | year=2012 | isbn=978-1-4772-8720-0 | url=http://books.google.com/books?id=he97BwAAQBAJ&pg=PA350 | accessdate=July 1, 2016 | page=350}}
* {{cite book | last=Mycoskie | first=P. | title=I'm Listening: The Butter Busters Cookbook Companion | publisher=Grand Central Publishing | year=2009 | isbn=978-0-446-56947-7 | url=http://books.google.com/books?id=x0dUzbUtCLAC&pg=PA380 | accessdate=July 1, 2016 | page=380}}
* {{cite book | last=Mycoskie | first=P. | title=I'm Listening: The Butter Busters Cookbook Companion | publisher=Grand Central Publishing | year=2009 | isbn=978-0-446-56947-7 | url=http://books.google.com/books?id=x0dUzbUtCLAC&pg=PA380 | accessdate=July 1, 2016 | page=380}}
* {{cite book | publisher=New York State College of Agriculture| title=Cornell Reading-courses ... Course for the Farm | issue=nos. 97&ndash;139 | year=1915 | url=http://books.google.com/books?id=Q5sVAQAAIAAJ&pg=RA4-PA16 | accessdate=July 1, 2016 | page=16}}
* {{cite book | publisher=New York State College of Agriculture| title=Cornell Reading-courses ... Course for the Farm | issue=nos. 97–139 | year=1915 | url=http://books.google.com/books?id=Q5sVAQAAIAAJ&pg=RA4-PA16 | accessdate=July 1, 2016 | page=16}}
* {{cite book | last=Woodruff | first=S. | title=The Best Kept-Secrets of Healthy Cooking: Your Culinary Resource to Hundreds of Delicious Kitchen-Tested Dishes | publisher=Avery Publishing Group | year=1999 | isbn=978-0-89529-880-5 | url=http://books.google.com/books?id=sFZRCPQ0S5YC&pg=PA15 | accessdate=July 1, 2016 | page=15}}
* {{cite book | last=Woodruff | first=S. | title=The Best Kept-Secrets of Healthy Cooking: Your Culinary Resource to Hundreds of Delicious Kitchen-Tested Dishes | publisher=Avery Publishing Group | year=1999 | isbn=978-0-89529-880-5 | url=http://books.google.com/books?id=sFZRCPQ0S5YC&pg=PA15 | accessdate=July 1, 2016 | page=15}}
* {{cite book | last=Wright | first=C.A. | title=Hot & Cheesy | publisher=Houghton Mifflin Harcourt | year=2012 | isbn=978-0-544-18686-6 | url=http://books.google.com/books?id=85ChNuTuiJ4C&pg=PT17 | accessdate=July 1, 2016 | page=pt17}}
* {{cite book | last=Wright | first=C.A. | title=Hot & Cheesy | publisher=Houghton Mifflin Harcourt | year=2012 | isbn=978-0-544-18686-6 | url=http://books.google.com/books?id=85ChNuTuiJ4C&pg=PT17 | accessdate=July 1, 2016 | page=pt17}}
* {{cite web | url=https://books.google.com/books?id=rEA7AQAAMAAJ&pg=RA6-PA32 | title=Cheese soups and vegetables cooked with cheese | publisher=Farmers' Bulletins. U.S. Department of Agriculture | work=Issues 476-500 | date=1912 | accessdate=1 July 2016 | author=Page, Logan Waller | pages=487}}
* {{cite web | url=https://books.google.com/books?id=rEA7AQAAMAAJ&pg=RA6-PA32 | title=Cheese soups and vegetables cooked with cheese | publisher=Farmers' Bulletins. U.S. Department of Agriculture | work=Issues 476-500 | date=1912 | accessdate=1 July 2016 | author=Page, Logan Waller | pages=487}}


==Pranala luar==
== Pranala luar ==
{{commons category|Cheese soups}}
{{commons category|Cheese soups}}
* [http://www.food.com/topic/cheese-soup Resep sup keju]. [[Food.com]].
* [http://www.food.com/topic/cheese-soup Resep sup keju]. [[Food.com]].
{{Makanan sup}}


⚫
[[Kategori:Sup keju| ]]
[[Kategori:Hidangan keju]]
[[Kategori:Hidangan keju]]
[[Kategori:Daftar terkait sup|Keju]]
[[Kategori:Sup|Keju]]
[[Kategori:Daftar keju]]
[[Kategori:Daftar keju]]
⚫
[[Kategori:Sup keju| ]]

Revisi terkini sejak 18 Mei 2024 16.40

Empat sup keju di sebuah restoran

Sup keju adalah sebuah jenis sup yang disajikan menggunakan keju sebagai bahan utama, bersama dengan susu dan/atau kaldu untuk membentuk dasarnya. Berbagai bahan tambahan digunakan dalam penyajiannya, dan berbagai gaya dan jenis sup dibuat. Sup tersebut merupakan bagian dari beberapa masakan di dunia, seperti masakan Amerika, Kolombia, Meksiko, Swiss dan Tibet. Sup keju yang diproduksi massal dibuat dengan bahan tambahan makanan untuk mengawetkan dan menambahkan rasa.

Ikhtisar

[sunting | sunting sumber]
Churu di sebuah restoran, disajikan menggunakan keju biru
Sup keju brokoli

Sup keju adalah bagian dari berbagai masakan, seperti masakan Amerika, masakan Kolombia, masakan Meksiko, masakan Swiss dan masakan Tibet.[1][2][3][4][5][6][7] Mote de queso adalah sebuah hidangan sup keju tradisional di Departemen Córdoba, Kolombia.[8] Dalam bahasa Spanyol, "sup keju" diterjemahkan menjadi "sopa de queso", dan sebuah resep Meksiko yang dipublikasikan dari 1893 mentenarkan hidangan tersebut dengan nama ini.[4] Di Swiss, sup keju disebut sebagai Kassuppe, dan hidangan tersebut merupakan sebuah hidangan khas di Swiss Tengah.[9] Churu adalah sebuah sup keju Tibet yang disajikan dengan keju churu dari Tibet.[6][7]

Daftar sup keju

[sunting | sunting sumber]
Ini adalah daftar dinamis, yang mungkin tidak dapat memuaskan standar tertentu untuk kelengkapan. Anda dapat membantu dengan mengembangkannya dengan menambahkan klaim yang diberikan sumber tepercaya.
Sup keju bir
Sup keju bir
Sup mozzarella
  • Sup keju
  • Sup keju brokoli buatan rumah
    Sup keju brokoli buatan rumah
  • Chowder keju brokoli
    Chowder keju brokoli
  • Sup keju bunga kol yang disajikan dengan keju biru, diperciki dengan minyak zaitun
    Sup keju bunga kol yang disajikan dengan keju biru, diperciki dengan minyak zaitun
  • Sup cheddar yang disajikan dengan cheddar putih
    Sup cheddar yang disajikan dengan cheddar putih
  • Sup burger keju di sebuah restoran
    Sup burger keju di sebuah restoran
  • Sup keju krim
    Sup keju krim
  • Sup kentang Parmesan yang ditaburi dengan bacon
    Sup kentang Parmesan yang ditaburi dengan bacon
  • Sup keju kentang
    Sup keju kentang
  • Sup keju yang disajikan dengan keju rusa
    Sup keju yang disajikan dengan keju rusa

Referensi

[sunting | sunting sumber]
  1. ^ a b Ojakangas, B.A. (2005). Great Old-Fashioned American Recipes. University of Minnesota Press. hlm. 80. ISBN 978-1-4529-0759-8. Diakses tanggal July 1, 2016. 
  2. ^ Davidson, A.; Jaine, T. (2014). The Oxford Companion to Food. Oxford Companions. OUP Oxford. hlm. 165. ISBN 978-0-19-104072-6. Diakses tanggal July 1, 2016. 
  3. ^ Fodor's Travel Guides (2015). Fodor's Switzerland. Full-color Travel Guide (dalam bahasa Basque). Fodor's Travel Publications. hlm. 157. ISBN 978-1-101-87872-9. Diakses tanggal July 1, 2016. 
  4. ^ a b Recetas practicas para la señora de casa sobre cocina. Imp. de J.A. Rodríguez. 1893. hlm. 17. Diakses tanggal 1 July 2016. 
  5. ^ Jinich 2016, p. 16.
  6. ^ a b c Wright, C.A. (2011). The Best Soups in the World. Houghton Mifflin Harcourt. hlm. 368. ISBN 978-0-544-17779-6. Diakses tanggal July 1, 2016. 
  7. ^ a b c "Fodor's Montreal & Quebec City". Fodor's Travel Publications. 2005. hlm. 59. Diakses tanggal 1 July 2016. 
  8. ^ a b c "Mote de queso: cucharadas de tradición cordobesa". Radio Nacional de Colombia (dalam bahasa Spanyol). June 16, 2016. Diakses tanggal July 1, 2016. 
  9. ^ Fodor, Eugene (1971). Switzerland. D. McKay. hlm. 108. Diakses tanggal 1 July 2016. 
  10. ^ Berghoff, C.; Ryan, N.; Ryan, N.R. (2009). The Berghoff Cafe Cookbook: Berghoff Family Recipes for Simple, Satisfying Food. Andrews McMeel Publishing, LLC. hlm. 30. ISBN 978-0-7407-9069-0. Diakses tanggal July 2, 2016. 
  11. ^ Cheddar beer soup Diarsipkan 2021-03-03 di Wayback Machine. - epicurious.com
  12. ^ Villas, J. (2012). The Glory of Southern Cooking: Recipes for the Best Beer-Battered Fried Chicken, Cracklin' Biscuits,Carolina Pulled Pork, Fried Okra, Kentucky Cheese. Houghton Mifflin Harcourt. hlm. 126. ISBN 978-0-544-18656-9. Diakses tanggal July 3, 2016. <
  13. ^ Andrews, C.; Hirsheimer, C. (2012). The Country Cooking of Ireland. Chronicle Books LLC. hlm. 36. ISBN 978-1-4521-2405-6. Diakses tanggal July 3, 2016. 
  14. ^ Gravette, A.; Cook, D. (2008). Traditional Irish Cooking: The Fare of Old Ireland and Its History. Garnet Publishing, Limited. hlm. 27. ISBN 978-1-85964-345-7. Diakses tanggal July 3, 2016. 
  15. ^ a b Hulin, B. (2009). The Everything Soup, Stew, and Chili Cookbook. F+W Media. hlm. 102. ISBN 978-1-4405-2113-3. Diakses tanggal July 1, 2016. [pranala nonaktif permanen]
  16. ^ Paré, J. (2002). The Cheese Book. Company's Coming. Company's Coming Publishing, Limited. hlm. 145. ISBN 978-1-895455-89-2. Diakses tanggal July 1, 2016. 
  17. ^ Sonoran cheese soup recipe Diarsipkan 2005-03-28 di Wayback Machine. - Chef2chef Culinary Portal
  18. ^ McNair, J.K.; Brabant, P. (1990). James McNair's Soups. Chronicle Books. hlm. 33. ISBN 978-0-87701-753-0. Diakses tanggal July 1, 2016. 
  19. ^ Mccall, Davina (January 3, 2016). "Davina's Smart Carbs: Cauliflower cheese soup". Mail Online. Diakses tanggal July 1, 2016. 
  20. ^ Joachim, D.; Hoffman, M. (2000). Prevention's The Healthy Cook: The Ultimate Illustrated Kitchen Guide to Great Low-Fat Food. Rodale Books. hlm. 118. ISBN 978-1-57954-243-6. Diakses tanggal July 1, 2016. 
  21. ^ "The Railroad Yardmaster". Railroad Yardmasters of America. 1967. Diakses tanggal 30 June 2016. 
  22. ^ Kirsch, H. (2013). Soup Recipe Scrapbook. Trafford Publishing. hlm. 16. ISBN 978-1-4669-8761-6. Diakses tanggal July 1, 2016. 
  23. ^ Wallace, L. (2010). Mr. Sunday's Soups. Houghton Mifflin Harcourt. hlm. 226–227. ISBN 978-0-544-18744-3. Diakses tanggal July 1, 2016. 
  24. ^ a b c Wangmo, Tsering; Houshmand,Zara (1998). "The Lhasa Moon Tibetan Cookbook". Snow Lion Publications. ISBN 1559391049. Diakses tanggal 1 July 2016. 
  25. ^ Churu recipe. Asiarecipe.com.
  26. ^ Cottage-cheese dishes: economical, wholesome, delicious. Circular (United States. Dept. of Agriculture. Office of the Secretary). U.S. Dept. of Agriculture, Office of the Secretary. 1918. hlm. 5. Diakses tanggal July 3, 2016. 
  27. ^ Cornell Reading-courses ... Course for the Farm. New York State College of Agriculture. 1915. hlm. 25. Diakses tanggal July 3, 2016. 
  28. ^ Cottage cheese soup Diarsipkan 2011-07-16 di Wayback Machine.. iFood.tv.
  29. ^ Stradley, L.; Cook, A.; Anderson, B. (2000). What's Cooking America. Falcon Series. Globe Pequot Press. hlm. 334. ISBN 978-1-56044-792-4. Diakses tanggal July 2, 2016. [pranala nonaktif permanen]
  30. ^ Wheeler, Jason (March 10, 2016). "Wildflower Bread Company's got breakfast, lunch, dinner figured out". dcourier. Diakses tanggal July 3, 2016. 
  31. ^ Mendelssohn Club (Rockford, Ill.) (1909). The Mendelssohn Club Cook Book. Hermilda Listeman Cookbook Collection. Horton Print. Company. hlm. 37. Diakses tanggal July 1, 2016. 
  32. ^ "Cream of Cheese Soup". Good Housekeeping. Phelps Publishing Company. 1907. hlm. 94. Diakses tanggal 1 July 2016. 
  33. ^ a b McCausland-Gallo, P. (2004). Secrets of Colombian Cooking. New Cookbooks Series. Hippocrene Books. hlm. 41. ISBN 978-0-7818-1025-8. Diakses tanggal July 1, 2016. 
  34. ^ "Caribe.net - "La Mulata"". Diarsipkan dari versi asli tanggal 2011-07-08. Diakses tanggal 2016-07-28. 
  35. ^ "Food & Wine". Volume 28. nternational Review of Food & Wine Associates. 2005. hlm. iv, 3. Diakses tanggal 2 July 2016. 
  36. ^ McCracken, J. (2011). Healthy Carb Cookbook For Dummies (dalam bahasa Spanyol). Wiley. hlm. 102. ISBN 978-1-118-07012-3. Diakses tanggal July 3, 2016. 
  37. ^ Byrn, A. (2004). The Dinner Doctor. Rodale. hlm. 97. ISBN 978-1-59486-092-8. Diakses tanggal July 1, 2016. 
  38. ^ Gardens, Better Homes and; Books, B.H.G. (2004). Simple Slow Cooker Recipes. Better Homes & Gardens Cooking. Meredith Books. hlm. 72. ISBN 978-0-696-21834-7. Diakses tanggal July 1, 2016. 
  39. ^ Dolby, R. (1832). The Cook's Dictionary ... New Edition, Carefully Revised, Etc. [With Plates.]. Henry Colburn&Richard Bentley. hlm. 337. Diakses tanggal July 3, 2016. 

Daftar pustaka

[sunting | sunting sumber]

Bacaan tambahan

[sunting | sunting sumber]

Pranala luar

[sunting | sunting sumber]
Wikimedia Commons memiliki media mengenai Cheese soups.
Diperoleh dari "https://wiki-indonesia.club/w/index.php?title=Sup_keju&oldid=25730168"