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Biography

Soup is a generally warm food that is made by combining ingredients such as meat and vegetable s with Stock (food)|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 .
Traditionally, soups are classified into two main groups: clear soups and thick soups . The established France|French classifications of clear soups are bouillon (broth)|bouillon and consommé . Thick soups are classified depending upon the type of thickening agent used: purée s are vegetable soups thickened with starch; Bisque (food)|bisque s are made from puréed shellfish or vegetables thickened with cream ; cream soups may be thickened with béchamel sauce ; and velouté sauce|veloutés are thickened with egg (food)|eggs , butter , and cream. Other ingredients commonly used to thicken soups and broths include rice , lentils , flour , and grain s; many popular soups also include carrots and potatoes.

Soups are similar to stew s, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews.

History

Evidence of the existence of soup can be found as far back as about 6,000 BC.Rastelli, Robert. (January 12, 2005) The Star-Ledger . Soup 101 First, take an onion, and then make something that will warm the soul. Section: Savor; Page 33. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of Pottery|clay vessels). Animal hides and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were used. This method was also used to cook acorns and other poisonous plants.

The word soup comes from French (language)|French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic languages|Germanic source, from which also comes the word " sop ", a piece of bread used to soak up soup or a thick stew .

The word restaurant (meaning " restoring") was first used in France in the 16th century, to describe a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical Fatigue (medical)|exhaustion . In 1765, a Paris ian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word restaurant to describe the shops.

In United States|America , the first wiktionary:colonial|colonial cookbook was published by William Parks in Williamsburg, Virginia , in 1742, based on Eliza Smith's '' The Compleat Housewife ; or Accomplished Gentlewoman's Companion and it included several recipes for soups and bisques. A 1772 cookbook, The Frugal Housewife , contained an entire chapter on the topic. English cooking dominated early colonial cooking; but as new immigration|immigrants arrived from other countries, other national soups gained popularity. In particular, German people|German immigrants living in Pennsylvania were famous for their potato soups. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution , opened an eating establishment in Boston, Massachusetts|Boston called Julien's Restorator|The Restorator , and became known as "The Prince of Soups". The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making .

Portable soup was devised in the 18th century by boiling seasoned meat until a thick, wiktionary:resin|resinous wiktionary:syrup|syrup was left that could be dried and stored for months at a time. The Japan ese miso is an example of a concentrated soup paste.

Commercial soup products

Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are on the market.

Canned soup

John Thompson Dorrance|Dr. John T. Dorrance , a chemist with the Campbell Soup Company , invented condensed soup in 1897. Today, Campbell's Tomato, Cream of mushroom soup|Cream of Mushroom , and Chicken soup|Chicken Noodle Soup are three of the most popular soups in America. Americans consume approximately 2.5 billion bowls of these three soups alone each year. Canned Italian-style soups, such as minestrone or Wedding soup|Italian wedding , are also popular, and are sold by Progresso and other brands.

Canned soup can be condensed, in which case it is prepared by adding water (or sometimes milk ), or it can be "ready-to-eat," meaning that no additional liquid is needed before eating. Canned soup (condensed with liquid added, or "ready-to-eat") can be prepared by heating in a cookware and bakeware|pan , on the stovetop or in the microwave oven|microwave . Such soups can be used as a Cooking base|base for homemade soups, with the consumer adding anything from a few vegetables to eggs, vegetables, cream or pasta.

Condensing soup allows soup to be packaged into a smaller can and sold at a lower price than other canned soups. The soup is usually doubled in volume by adding a "can full" of water or milk (about 10 ounces).

Since the 1990s, the canned soup market has burgeoned with soups marketed as "ready-to-eat," which require no additional liquid to prepare. Microwaveable bowls have expanded the ready-to-eat canned soup market even more, offering convenience (especially in workplaces) and are popular lunch items.
soup makes people very fat due to high cholestral

Dried soup

Asian-style soup mixes containing ramen noodles are marketed by Western and Asian manufacturers as an inexpensive instant meal, requiring only hot water for preparation.

In terms of Western-style cuisine, vegetable, chicken base, potato, pasta and cheese soups are also available in dry mix form, ready to be served by adding hot water and sometimes fresh ingredients such as meat or vegetables.

Nutritional developments

Salt - In response to concern over the health effects of excessive salt intake, some soup manufacturers have introduced reduced-salt versions of popular soups.

Trans fat - Concern over coronary disease|coronary heart disease has led some soup manufacturers to eliminate trans fats from their soups.

Types of soup

Dessert soups

Ginataan , Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served hot or cold

Red bean soup|Oshiruko , a Japanese azuki bean soup

Tong sui , a collective term for Chinese sweet soups

Sawine, a soup made with milk, spices, parched vermicelli , almonds and dried fruits, served during the Muslim festival of Eid ul-Fitr in Trinidad and Tobago

Fruit soups

Fruit soups are served warm or cold depending on the recipe. Many recipes are for cold soups served when fruit is in season during hot weather. Some, like Norway|Norwegian fruktsuppe , may be served warm and rely on dried fruit , such as raisin s and prune s and so could be made in any season. Fruit soups may include milk or cream, sweet or savoury dumplings, spice s, or alcoholic beverage s, such as brandy or champagne. Cherry soup is made with table wine and/or port. Starch, particularly potato starch, is used to thicken fruit soups, to make kissel .

Cold and warm fruit soups are common in Scandinavian, Baltic and Eastern European cuisines ( kissel ), while hot fruit soups with meat appear in Middle Eastern, Central Asian and Chinese cuisines. Cold fruit soups include krentjebrij .

Fruit soups are uncommon or absent in the cuisines of the Americas, Africa and Western Europe. They are also not seen in Japan, Southeast Asia or Oceania.

Cold soups

Cold soups are a particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature. They may be sweet or savory. In summer, sweet cold soups can form part of a dessert tray. An example of a savory chilled soup is gazpacho , a chilled vegetable-based soup originating from Spain.

Asian soups

A feature of East Asian soups not normally found in Western world|Western cuisine is the use of tofu in soups. Many traditional East Asian soups are typically broths, clear soups , or starch thickened soups.

Traditional regional soups

Asopao is a rice soup very popular in Puerto Rico .

Ajiaco is a chicken soup from Colombia .

Avgolemono is a Greek cuisine|Greek chicken soup with lemon and egg (food)|egg .

Bajajou , a soup of Slovakian origin, is made with boiled beef intestines, chicken egg (food)|egg , onion and rice .

Bird's nest soup is a delicacy in Chinese cuisine .

Bisque (food)|Bisque is a thick, creamy, highly-seasoned soup, classically of pureed crustaceans, of French origin.

Borscht is a beet -vegetable soup originally from Ukraine and Russia .

Bouillabaisse , a fish soup from Marseille , is also made in other Mediterranean regions; in Catalonia it is called bullebesa .

Bourou-bourou is a vegetable and pasta soup from the island of Corfu , Greece .

Caldo verde is a Portuguese cuisine|Portuguese minced kale soup

Callaloo is a thick, creamy soup made with okra and, often, crab meat from Trinidad and Tobago

Canh chua ( sour soup ) made with rice, fish, various vegetables, and in some cases pineapple is from Vietnam.

Canja de galinha is a Portuguese soup of chicken, rice and lemon.

Cazuela is a Chilean soup of medium thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.

Clam chowder is found in two major types, New England clam chowder, made with potatoes and cream, and Manhattan clam chowder, made with a tomato base.

Cock-a-leekie soup is leek and potato soup made with chicken stock, from Scotland .

Cullen Skink , also from Scotland, is a fish soup made with smoked haddock , potatoes, onions and cream.

Egg drop soup , a savory Chinese soup, is made by adding already-beaten eggs into boiling water or broth.

Egusi soup, a traditional soup from Nigeria , is made with vegetables, meat, fish, and balls of ground melon seed. It's often eaten with fufu .

Etrog , a fruit soup made from the citron used in Jew ish Ritual at the feast of Sukkot|Succoth , is eaten by Ashkenazi Jews at Tu Bishvat .

Faki soupa is a Greece|Greek lentil soup, with carrot s, olive oil , herbs and possibly tomato sauce or vinegar .

Fanesca is a traditional cod soup from Ecuador .

Fasolada is a traditional Greece|Greek bean soup.

French onion soup is a clear soup made with beef broth and sauteed (caramelized) onions.

Garbure is a traditional dish in Gascony (southwest France), midway between a soup and a stew.

Gazpacho (from Spain and Portugal ) is a savory soup based on tomato.

Goulash is a Hungary|Hungarian soup of beef , paprika and onion .

Gumbo , a traditional Louisiana Creole cuisine|Creole soup from the Southern United States , is thickened with okra pods, roux and sometimes filé powder .

Halászlé ( fisherman's soup ), a very hot and spicy Hungarian river fish soup, is made with hot paprika.

Íslensk Kjötsúpa is a traditional Icelandic meat soup made with lamb and vegetables.

Kharcho is a Georgia (country)|Georgian soup of lamb, rice, vegetables and a highly spiced boullion.

Lagman , a tradition in Uzbeks|Uzbekistan , is made with pasta, vegetables, ground lamb and numerous spices.

Lan Sikik is a Thai cuisine|Thai soup made with noodle s, dried fish and tomato extract.

Leek soup , a simple soup made from leek s, is popular in Wales during Saint David's Day .

Lentil soup is popular in Middle Eastern and Mediterranean cuisines.

London particular is a thick soup of pureed (dry or split) peas and ham from England; purportedly it is named after the thick fogs of 19th century London.

Magiritsa Soup made in Greece and Cyprus using lamb offal .

Maryland crab soup is made of vegetables, Callinectes sapidus|blue crab meat, and Old Bay Seasoning in a tomato base, from Maryland .

Menudo (soup)| Menudo , a traditional Mexico|Mexican soup, is with tripe (usually beef) and hominy .

Michigan bean soup has been a staple for over a hundred years in the United States Senate|U.S. Senate dining room., the Honorable and Mrs. John D. Rockefeller IV , U.S. Senator.

Minestrone is an Italian vegetable soup.

Miso soup is made from fish broth and fermented soy in Japan.

Mulligatawny is an Anglo-Indian curried soup.

Nässelsoppa ( nettle soup ), made with stinging nettles, and traditionally eaten with hard boiled egg halves, is considered a spring delicacy in Sweden.

Nkatenkwan is a heavily spiced soup from Ghana based on Peanut|groundnut with meat, most often chicken, and vegetables added. It's generally eaten with fufu .

Noodle soup is the common name for a diverse collection of soups with varied ingredients, including (obviously) noodles.

Iskembe| Patsás is made with tripe in Greece.

''Peasants' Soup'' is a catch-all term for soup made by combining a diverse--and often eclectic--assortment of ingredients. Variations on peasants' soup are popular in Eastern Europe, Russia, and Central Africa.

Philadelphia Pepper Pot|Philadelphia pepper pot soup, a Philadelphia specialty, is traditionally made with tripe .

Ph? is Vietnamese cuisine|Vietnamese beef/chicken soup with scallion s, welsh onion , cherred ginger , wild coriander ( Eryngium foetidum ), basil , cinnamon , star anise , clove and black cardamom .

Psarosoupa , a Greek fish soup, is made in various versions with a variety of fish types.

Revithia is a Greek chickpea soup.

Sancocho is chicken soup with vegetables in Latin America.

Scotch broth is made from mutton or lamb, barley and root vegetables.

Shchav , a sorrel soup in Polish, Russian and Yiddish cuisines, is sour from the sorrel.

She-crab soup , from Charleston, South Carolina, is a creamy soup made with blue crab meat and crab roe.

Sinigang , from the Philippines, is a clear sour soup made from tamarind paste and meat, fish, or vegetables.

Snert ( erwtensoep ), a thick pea soup , is eaten in the Netherlands as a winter dish, and is traditionally served with sliced Rookworst|sausage .

Solyanka is another cabbage soup from Russia .

Sopa da Pedra , is a rich traditional Portuguese soup with lots of ingredients.

Sopa de Peixe , is a traditional Portuguese fish soup.

Soto (food)|Soto , a traditional Indonesian soup made with turmeric, galangal , etc., usually contains either beef or chicken.

Split peas soup, a thick soup made in the Caribbean from split peas (chickpeas or garbanzos), usually includes "ground provision" vegetable staples and some type of meat.

Tarator is a Bulgarian cold soup made from yogurt and cucumber s.

Tomato soup comes in several varieties, with tomatoes in common.

Tom yum is the name for two similar hot and sour soups with fragrant herbs from Laos and Thailand .

Tarhana soup, from Persian cuisine is made with fermented grains and yogurt.

" Trahanas " is a variation of the above soup using chicken and Halloumi Cheese

Vichyssoise , a French-style soup invented by a French chef at the Ritz-Carlton Hotel Company|Ritz Hotel in New York City, is a cold purée of potato es, leek s, and cream .

Waterzooi is a Belgium|Belgian fish soup.

Yukgaejang , a Korean cuisine|Korean spicy beef soup, also includes vegetables.

Zurek , a Polish sour rye soup with sausages, is often served in a bowl made of bread.

Soup as a figure of speech

In the English language, the word "soup" has developed several uses in phrase.

Alphabet soup (linguistics)|Alphabet soup , a term often used to describe a large number of acronyms used by an administration, has its roots in a common tomato-based soup containing pasta shaped in the letters of the alphabet .

Abiogenesis|Primordial soup is a term used to describe the organic mixture leading to the development of life.

A soup kitchen is a place that serves prepared food of any kind to the homeless.

Pea soup describes a thick or dense fog.

"Soup legs" is an informal or slang term used by athletes to describe fatigue or exhaustion.

" Stone soup " is a popular children's fable.

Czernina|Duck soup is a term to describe a task that is particularly easy.

Word soup refers to any collection of words that is ostensibly incomprehensible.

Tag soup further refers to poorly coded HTML .

Soup Fire! can be used as an expression of surprise.

is French for "soup of the day." Sometimes used as a metaphor for anything currently trendy or fashionable.

"Soup to nuts" is an American English idiom conveying the meaning "from beginning to end" (see: full course dinner ).

''"Soup's on!" or "Soup's up!"'' is a common phrase used to say, "Dinner's ready."

Soup Sandwich is a denigrative U.S. military slang term, typically used to admonish a trooper for poor work or shoddy appearance. The term comes from the concept that a sandwich made of soup would be a sloppy mess.

To soup something up is to improve it, or increase its power (most often used of cars, aeroplanes, and the like)- possibly from "supercharge".

In popular culture

The Soup Nazi is a fictional character from Seinfeld who makes fantastic soup but has very strict ordering procedures. http://www.imdb.com/title/tt0697782/

In the horror film, The Exorcist (film)|The Exorcist , Regan MacNeil vomits what appears to be bile while possessed; the special effect used pea soup. http://www.imdb.com/title/tt0070047/trivia

Copyright Citations

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