soupbowlful

English

Alternative forms

• soup-bowlful

Etymology

From soup bowl +‎ -ful.

Noun

soupbowlful (plural soupbowlfuls)

1. Enough to fill a soup bowl.
   • 1965, Ingeborg Dahl Jensen, Wonderful, Wonderful Danish Cooking: A Double Cookbook of 500 Danish Recipes, New York, N.Y.: Simon and Schuster, →LCCN, page 299:

     1 soupbowlful of grated, dry rye 1 teaspoon butter

   • 1981, Allan Anderson, Roughnecks & Wildcatters, Macmillan of Canada, →ISBN, page 229:

     And then we started on soupbowlfuls of ice cream with fresh-frozen strawberries, and I think we got through four of those each before, well, we had to call it a draw.

   • 1991, Nicolas Freeling, The Kitchen Book; The Cook Book, Boston, Mass.: David R. Godine, →ISBN, page 134:

     When this, too, starts to blonde add a soupbowlful—we are thinking as usual of four or five persons—of long-grain rice, and a pinch of raw saffron.

   • 1995, transmitted by Patriarch De Chan, recorded and arranged by Monk De Qian, translated by Zhang Ting-liang and Bob Flaws, Secret Shaolin Formulas for the Treatment of External Injury: Chapters One through Ten of Shao Lin Si Mi Fang Ji Jin, Highlights of Shaolin Monastery’s Secret Prescriptions, Blue Poppy Press, published 2006, →ISBN, page 5:

     Decoct to get 1 soupbowlful (of medicinal liquid).

   • 1995 February 24, Helen Schwab, “In Cornelius, turn right or left for Italian”, in The Charlotte Observer, page 10F:

     Linguine Malafemina was a soupbowlful of linguine with shellfish (two huge scallops, two clams, three mussels, four medium shrimp) and a tomato sauce spiked with lots of thin slices of garlic and a vaguely musty flavor.

   • 1998 December 4–10, Jonathan Gold, “Roundabout: The Best of Counter Intelligence”, in LA Weekly, volume 21, number 2, page 61:

     This $9.95 pie, though, is an elegant variation on the theme, a soupbowlful of thickened chicken broth, shot through with fresh herbs and wisps of chicken, studded with fat, sweet chunks of carrot, and peas that taste like peas, and capped with a giant, crunchy disk of puff pastry—the savory equivalent of the deconstructed napoleons Broadway Deli co-owner Michel Richard makes at Citrus, and just the thing with a glass of Clerc-Milon on a rainy afternoon.