Bat’s Blood Soup

Blood soup

Blood soup is any soup that uses blood as a principal ingredient.

Blood

Blood is a specialized form of connective tissue and body fluid in the circulatory system of humans and other vertebrates that delivers necessary substances such as nutrients and oxygen to the cells of the body, and transports metabolic waste products away from those same cells.

Soup

Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to The Oxford Companion to Food, soup is the main generic term for liquid savoury dishes; others include broth, bisque, consommé, potage and many more.

Bat

Bats are winged mammals, the only mammals capable of true and sustained flight. Bats are more agile in flight than most birds, using long, spread-out digits covered with a thin membrane or patagium. The smallest bat, and one of the smallest extant mammals, is Kitti's hog-nosed bat, which is 29–33 mm (1.1–1.3 in) in length, 150 mm (5.9 in) across the forearm and 2 g (0.071 oz) in mass. The largest bats are the flying foxes, with the giant golden-crowned flying fox reaching a weight of 1.5 kg (3.3 lb) and having a wingspan of 1.6 m.

bat

Symbol

1. ISO 639-2 & ISO 639-5 language code for Baltic languages.

Noun

1. Any flying mammal of the order Chiroptera, usually small and nocturnal, insectivorous or frugivorous.
2. An old woman.

blood

Noun

1. A vital liquid flowing in the bodies of many types of animals that usually conveys nutrients and oxygen. In vertebrates, it is colored red by hemoglobin, is conveyed by arteries and veins, is pumped by the heart and is usually generated in bone marrow.
2. A family relationship due to birth, such as that between siblings; contrasted with relationships due to marriage or adoption. See blood relative, blood relation.

Verb

1. To cause something to be covered with blood; to bloody.
2. To let blood (from); to bleed.

soup

Noun

1. Any of various dishes commonly made by combining liquids, such as water or stock, with other ingredients, such as meat and vegetables, that contribute the food value, flavor, and texture.
2. A serving of such a dish, typically in a bowl.

Verb

1. To feed: to provide with soup or a meal.
2. To develop (film) in a (chemical) developing solution.