Mock turtle soup from the time of the personal union between the Kingdom of Hanover and the Kingdom of Great Britain. While green sea turtle was popular for soup making in many countries, U.S. recipes included many other local species. Soup made from snapping turtles is still available in parts of the country. Similarly mock turtle soup recipes have a variety of substitute meats. Beside organ meats like the British recipes, recipes in the U.S. often use stewing beef or ground beef but may call for alligator. The Campbell Soup Company once produced canned mock turtle soup made of calf's head. In a
Fish soup Fish soup Fish soup is a food made by combining fish or seafood with vegetables and 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. 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: "bisques" are made from puréed shellfish or vegetables thickened with "cream"; cream soups may be thickened with béchamel sauce; and