Soup Stocks List
Symbol | Grade | Name | % Change | |
---|---|---|---|---|
FARM | F | Farmer Brothers Company | -3.54 | |
CSSEP | F | Chicken Soup for the Soul Entertainment, Inc. - 9.75% Series A Cumulative Redeemable Perpetual Preferred Stock | 0.00 | |
CSSEN | F | Chicken Soup for the Soul Entertainment, Inc. - 9.50% Notes due 2025 | 0.00 | |
DG | F | Dollar General Corporation | -0.12 | |
MED | F | MEDIFAST INC | 0.42 | |
NDLS | F | Noodles & Company | -2.50 | |
TSN | D | Tyson Foods, Inc. | 0.34 | |
CL | D | Colgate-Palmolive Company | -1.43 | |
CPB | D | Campbell Soup Company | -1.14 | |
STKL | C | SunOpta, Inc. | 0.94 |
Related Industries: Broadcasting - TV Discount Stores Diversified Industrials Farm Products Food Distribution Household & Personal Products Packaged Foods Packaging & Containers Restaurants Specialty Retail
Symbol | Grade | Name | Weight | |
---|---|---|---|---|
XLP | B | SPDR Select Sector Fund - Consumer Staples | 7.04 | |
FTXG | A | First Trust Nasdaq Food & Beverage ETF | 6.71 | |
RSPS | B | Invesco S&P 500 Equal Weight Consumer Staples ETF | 5.85 | |
FXG | A | First Trust Cons. Staples AlphaDEX | 5.12 | |
IYK | B | iShares U.S. Consumer Goods ETF | 5.01 |
Compare ETFs
- Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with 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.
In traditional French cuisine, 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: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, and potatoes.
Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
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