Generally speaking, would you consider country gravy a soup?
Where do you draw the line between a soup, a stew, and a gravy? I mean, for the most part all three are a roux with liquid added to it.
Hell, curry is basically a stew and you can eat straight or rice, scoop with naan, etc.
So, really is the true difference between gravies, soups, stews, and curries all just really semantics and tradition? Or are they irrefutably not the same thing at all?
If it's that type of creamy and chunky biscuit/sausage/homestyle gravy then hell yeah I could eat it like soup. But if it's just plain stock/fat and thickener gravy I'd have to pass.
This thread is all the proof anyone would need to show how many people are completely bored out off their minds.
...it's a sauce. a sauce is a liquid or fluid gel made to compliment something that is usually more substantial. a soup is independent of this requirement and liquid is the primary texture of the dish.
I went on a school trip in college with a girl from Connecticuit. At the hotel breakfast buffet, this little thin girl made herself a big bowl of pure sausage gravy. She then freaked out when she realized it wasn't oatmeal. Yankees lol.
>Hell, curry is basically a stew
after watching and trying to decipher many indian cooking vids most of them actually refer to the sauce of curry as a gravy, now this is possibly just a matter of translation but they almost never say curry unless it's a dish like chicken curry
for cream gravy, as a big boy, if you are eating it with a spoon you are probably beyond help it is not a soup lol
This is all a matter of culture.
As an American, your soups rarely have roux, so you were incorrect there right off the bat. That's not to say that none have roux, just that roux isn't common in the majority of soups prepared and eaten by Americans.
Next, stews. Somewhat opposite to soups, American ones will often employ a roux or other added starch as a thickener. Again, not all of them, but in general.
Finally, gravies. American gravies, such as those meant for roasts, being descended of Germanic and British gravies will always have roux. Other things often called 'gravy' in the US, such as tomato sauce or pan sauce, do not use roux which is why I specified ones used for roast meats.
In other cultures, even English-speaking ones, the lines will vary, but for America, the above generally holds true.
I don't know about other languages of India, but for Hindi, Urdu and Marathi, the native word is rasaa which can also be translated as 'soup,' 'sauce,' 'broth' and 'stew' (the noun version). In Sinhalese, the word is hoda/hodi, which works the same was as rasaa does. Since English is more precise when it comes to naming that stuff, all of these languages have adopted the word grevvee (gravy) to differentiate a thick sauce from a thin one. That's why I said that it's a matter of culture.