Southern Americans eat potlikker. Field peas, collard greens, beans, pork, and other dishes' leftover liquid. Southern field workers ate soup. Salt-fat pork tastes better than smoked turkey. To dip into potlikker, serve rustic corn pone, cornbread, or johnnycake.
New Orleans' secret is yaka mein. The soup contains stewed beef, meat broth, spaghetti noodles, and toppings like hard-boiled eggs and green onions. Chilli powder, Tabasco sauce, sriracha, or Creole seasoning flavour soup. Yaka mein cures hangovers. Only New Orleans loves this soup.
The soup has huge shrimp, seafood broth, shrimp broth, butter, bell peppers, shallots, garlic, flour, cream, brandy, spicy sauce, and seasonings. Butter, bell peppers, shallots, and garlic are sautéed, coated with flour, and blended with brandy and cream until thick while shrimp cook in broth until liquid is reduced. Shrimp are boiled in a saucepan.
She-crab soup—a bisque-chowder hybrid—has heavy cream or milk, crabmeat, sherry, fish or crab stock, and roe for flavour and colour. Roux or puréed rice thickens soup with mace, onions, or shallots.
Louisiana-style turtle soup is American. This dark soup is thick like a stew. Turtle flesh, a butter-and-dark-flour roux, sherry, tomatoes, stock, diced hard-boiled eggs, lemon juice, and herbs and spices including parsley, paprika, cumin, coriander, and allspice are usually used.
Vermont corn chowder uses a milk-based broth, corn, onions, peas, potatoes, and cabbage. Bacon and flour or Vermont cheddar thicken the dish. In the 16th century, poor people ate chowder.
American-Italian wedding soup is known for its harmonious blend of meat and vegetables in a clear chicken broth. Greens include escarole, chard, cabbage, spinach, broccoli, rabe, chicory, endive, lettuce, and kale, and meats include meatballs or sausages.