Sup keju: Perbedaan antara revisi
Konten dihapus Konten ditambahkan
mari kejar kuantitas minim kualitas dengan menggunakan mesin penerjemah |
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Baris 1:
[[Berkas:Four cheese soup.jpg|thumb|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
==Ikhtisar==
Baris 13:
[[Berkas:Beer cheese soup.jpg|thumb|alt=Sup keju bir|[[Sup keju bir]]]]
[[Berkas:Mozzarella soup.jpg|thumb|Sup mozzarella]]
* [[Sup bir|Sup keju
* 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"/>
Baris 24:
* 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>
* 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>
* 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"/>
Baris 32:
Berkas:Broccoli cheese soup.jpg|Sup keju [[brokoli]] buatan rumah
Berkas:Broccoli cheese chowder.jpg|[[Chowder]] keju brokoli
Berkas:Cauliflower and blue cheese soup.jpg|Sup keju
Berkas:Cheddar soup prepared with white cheddar.jpg|Sup cheddar yang disajikan dengan cheddar putih
Berkas:Cheeseburger soup, Love at First Bite Bakery Café, 台北.jpg|Sup [[burger keju]] di sebuah restoran
Baris 38:
Berkas:Parmesan potato soup topped with bacon.jpg|Sup kentang [[Parmigiano-Reggiano|Parmesan]] yang ditaburi dengan bacon
Berkas:Potato cheese soup.jpg|Sup keju kentang
Berkas:Reindeer cheese soup.jpg|Sup keju yang disajikan dengan [[keju
</gallery>
Baris 47:
<ref name="Byrn 2004 p. 97">{{cite book | last=Byrn | first=A. | title=The Dinner Doctor | publisher=Rodale | year=2004 | isbn=978-1-59486-092-8 | url=http://books.google.com/books?id=QQJLKCwcxvUC&pg=PA97 | accessdate=July 1, 2016 | page=97}}</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="Lund Alpert 2006 p. 35">{{cite book | last=Lund | first=J.A.M. | last2=Alpert | first2=B. | title=Cooking Healthy with a Food Processor: A Healthy Exchanges Cookbook | publisher=Perigee Book | series=Healthy Exchanges Cookbooks | year=2006 | isbn=978-0-399-53281-8 | url=http://books.google.com/books?id=vyGd_4w9ySQC&pg=PA35 | accessdate=July 1, 2016 | page=35}}</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="Furia 1980 p. 106">{{cite book | last=Furia | first=T.E. | title=CRC Handbook of Food Additives, Second Edition | publisher=Taylor & Francis | issue=v. 2 | year=1980 | isbn=978-0-8493-0543-6 | url=http://books.google.com/books?id=2w__X6I0_5wC&pg=PA106 | accessdate=July 1, 2016 | page=106}}</ref>▼
<ref name="Food Engineering 1969">{{cite web | url=https://books.google.com/books?id=otMhAAAAMAAJ&q=%22cheese+soups%22+cuisine&dq=%22cheese+soups%22+cuisine| title=Food Engineering | publisher=Chilton Company | work=Volume 41 | date=1969 | accessdate=30 June 2016|quote=Kraft Pasteurized Process American Cheese, or Kraft Super Blend Pasteurized Process Cheese Food have taken their permanent place among creamy cheese dishes — cheese soups, cheese spreads, and cheese dips. Whatever the cheese ...}}</ref>▼
<ref name="Wiley 2007 p. 405">{{cite book | author=Wiley | title=Kirk-Othmer Food and Feed Technology, 2 Volume Set | publisher=Wiley | year=2007 | isbn=978-0-470-17448-7 | url=http://books.google.com/books?id=f--1V1ftgtsC&pg=PA405 | accessdate=July 1, 2016 | page=405}}</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="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>
Baris 57 ⟶ 53:
<ref name="McNair Brabant 1990 p. 33">{{cite book | last=McNair | first=J.K. | last2=Brabant | first2=P. | title=James McNair's Soups | publisher=Chronicle Books | year=1990 | isbn=978-0-87701-753-0 | url=http://books.google.com/books?id=fFJGRgg8cKsC&pg=PA33 | accessdate=July 1, 2016 | page=33}}</ref>
<ref name="Joachim Hoffman 2000 p. 118">{{cite book | last=Joachim | first=D. | last2=Hoffman | first2=M. | title=Prevention's The Healthy Cook: The Ultimate Illustrated Kitchen Guide to Great Low-Fat Food | publisher=Rodale Books | year=2000 | isbn=978-1-57954-243-6 | url=http://books.google.com/books?id=WtKITfYYQf0C&pg=PA118 | accessdate=July 1, 2016 | page=118}}</ref>
<ref name="ABC News 2016">{{cite web | title=Broccoli & Cheese Soup | website=ABC News | date=June 30, 2016 | url=http://abcnews.go.com/GMA/recipe?id=9484056 | accessdate=July 1, 2016}}</ref>▼
<ref name="Philly.com 2016">{{cite web | title=Broccoli-Cheese Soup | website=[[Philadelphia Media Network|Philly.com]] | date=July 1, 2016 | url=http://www.philly.com/philly/food/restaurants/recipes/34641474.html | accessdate=July 1, 2016}}</ref>▼
<ref name="Mendelssohn Club 1909">{{cite book | last=Mendelssohn Club (Rockford | first=Ill.) | title=The Mendelssohn Club Cook Book | publisher=Horton Print. Company | series=Hermilda Listeman Cookbook Collection | year=1909 | url=http://books.google.com/books?id=h1cEAAAAYAAJ&pg=PA37 | accessdate=July 1, 2016 | page=37}}</ref>
<ref name="Good Housekeeping 1907">{{cite web | url=https://books.google.com/books?id=R-YmAQAAIAAJ&pg=PA94 | title=Cream of Cheese Soup | work=[[Good Housekeeping]]|publisher=Phelps Publishing Company | date=1907 | accessdate=1 July 2016 | pages=94}}</ref>
<ref name="Books 2002 p. 276">{{cite book | title=Good Housekeeping: Everyday Cook Book | publisher=Hearst Books | series=Good Housekeeping library | year=2002 | isbn=978-1-58816-210-6 | url=http://books.google.com/books?id=fGVMh0LiZ1sC&pg=PA276 | accessdate=July 1, 2016 | page=276}}</ref>▼
<ref name="Association 2015 p. 62">{{cite book | author=American Heart Association | title=American Heart Association Healthy Fats, Low-Cholesterol Cookbook | publisher=Potter/Tenspeed/Harmony | series=American Heart Association | year=2015 | isbn=978-0-553-44716-3 | url=http://books.google.com/books?id=xGbaCwAAQBAJ&pg=PA62 | accessdate=July 1, 2016 | page=62}}</ref>▼
<ref name="Page 1912">{{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}}</ref>
<ref name="Dolby 1830 p. 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}}</ref>▼
<ref name="Edwards 2014 p. 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}}</ref>▼
<ref name="Dolby 1832 p. 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}}</ref>▼
<ref name="Schneider 2012 p. 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}}</ref>▼
<ref name="White 2015 p. 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}}</ref>▼
<ref name="Scheele 2000 p. 114">{{cite book | last=Scheele | first=C. | title=More Old World Breads...and Soups Too | publisher=iUniverse | year=2000 | isbn=978-0-595-16122-5 | url=http://books.google.com/books?id=foSUD7taVTUC&pg=PA114 | accessdate=July 1, 2016 | page=114}}</ref>▼
<ref name="Burkhalter 2012 p. 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}}</ref>▼
<ref name="Mycoskie 2009 p. 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}}</ref>▼
<ref name="Agriculture 1915">{{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}}</ref>▼
<ref name="Woodruff 1999 p. 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}}</ref>▼
<ref name="Guides 2015 p. 157">{{cite book | author=Fodor's Travel Guides | title=Fodor's Switzerland | publisher=Fodor's Travel Publications | series=Full-color Travel Guide | year=2015 | isbn=978-1-101-87872-9 | url=http://books.google.com/books?id=A5t5BAAAQBAJ&pg=PT157 | language=eu | accessdate=July 1, 2016 | page=157}}</ref>▼
<ref name="Fodor 1971">{{cite book | url=https://books.google.com/books?id=l-HiAAAAMAAJ&q=%22Cheese+soup%22+switzerland&dq=%22Cheese+soup%22+switzerland | title=Switzerland | publisher=D. McKay | date=1971 | accessdate=1 July 2016 | author=Fodor, Eugene | pages=108}}</ref>▼
<ref name="Wright 2012 p. 17">{{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}}</ref>▼
<ref name="Imp. de J.A. Rodríguez 1893">{{cite book | url=https://books.google.com/books?id=Q-EqAAAAYAAJ&pg=PA17 | title=Recetas practicas para la señora de casa sobre cocina | publisher=Imp. de J.A. Rodríguez | date=1893 | accessdate=1 July 2016 | pages=17}}</ref>
<ref name="Fodors 2006">{{cite web | url=https://books.google.com/books?id=HTdtyP_hh3wC&q=Churu+%E2%80%93+Tibetan+cheese+soup | title=Fodor's Montreal & Quebec City | publisher=Fodor's Travel Publications | date=2005 | accessdate=1 July 2016 | pages=59}}</ref>
Baris 92 ⟶ 71:
* {{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}}
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==Pranala luar==
{{commons category|Cheese soups}}
* [http://www.food.com/topic/cheese-soup Resep sup keju]. [[Food.com]].
[[Kategori:Hidangan keju]]
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