Soup is the main liquid food, generally served warm or hot (but possibly cold or cold), made by combining ingredients such as meat and vegetables with broth, juice, water, or other liquids. Hot soup is also characterized by boiling solids in liquid in a pot until the flavor is extracted, forming a stock.
In traditional French cuisine, soups are classified into two main groups: nautical soup and thick soup . The clear French classification of the clear soup is bouillon and consommà ©  © . The thick soup is classified depending on the type of thickening agent used: purÃÆ'  © es is a thick vegetable soup with starch; bisques made of pure mushrooms or vegetables thick with cream ; cream soup can thicken with bacamel sauce; and veloutà ©  © s thicken with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include eggs, rice, lentils, flour, and whole grains; many popular soups also include pumpkin, carrots, and potatoes.
The soup is similar to stews, and in some cases there may be no clear distinction between the two; However, soups generally have more liquids (broth) than stews.
Video Soup
History
Proof of the existence of soup can be found as far as about 20,000 BC. Boiling is not a common cooking technique until the invention of waterproof containers (which may come in the form of clay vessels). Animal hide and skin-tight baskets or reeds are used before this. To boil water, hot stones are used. This method is also used to cook oak seeds and other plants.
The word soup comes from French soupe ("soup", "broth"), which comes through the Latin Vulgar suppa ("bread soaked in broth" ) from a German source, from which also came the word "sop", a piece of bread used to soak up a soup or a thick soup.
The word restaurant (meaning "[something] restore") was first used in France in the 16th century, to refer to a highly concentrated, cheap soup sold by street vendors advertised as medicine antidote to physical exhaustion. In 1765, a Parisian businessman opened a soup specialty store. This encourages the use of the modern word restaurant for eating companies.
In the US, the first colonial cookbook was published by William Parks in Williamsburg, Virginia, in 1742, based on Eliza Smith The Compleat Housewife; or the Complated Women Companion , and that includes some recipes for soups and bisques. A cookbook of 1772, The Frugal Housewife , contains an entire chapter on this topic. English cuisine dominates early colonial cooking; but as new immigrants come from other countries, other national soups are gaining popularity. In particular, German immigrants living in Pennsylvania are famous for their potato soup. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution, opened a restaurant in Boston called "The Restorator", and was known as "Prince of Soups". The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soup and Making Soup .
The portable soup was made in the 18th century by boiling the flavored meat until the remaining thick resin syrup that can be dried and stored for months at a time.
Maps Soup
Commercial products
The commercial soup became popular with the invention of canning in the 19th century, and today a wide variety of canned and dried soups are on the market.
Canned
Canned soups (condensed with added fluid, also called "ready to eat") can be prepared only by heating in a saucepan, rather than actually cooking anything. It can be made on a stove or in a microwave. Such soups can be used as a basis for homemade soups, with consumers adding something from some vegetables to eggs, meat, cream or pasta.
Doctor John T. Dorrance, a chemist with the Campbell Soup Company, discovered a thick soup in 1897. The canned soup can be condensed, in this case prepared by adding water (or sometimes milk), or being "ready-to-eat" , meaning there is no need for extra fluids before eating. The condensation soup allows the soup to be packaged in smaller cans and sold at lower prices than other canned soups. The soup usually doubles the volume by adding "can be full" water or milk, about 10 ounces of US liquid (300 ml).
Since the 1990s, the canned soup market has grown, with uncooked soup being marketed as "ready to eat," so they do not need any extra fluids to prepare. Microwavable bowls have expanded the "ready to eat" soup market even more, offer comfort (especially at work), and make popular lunch items. In response to concerns over the negative health effects of excessive salt intake, some soup manufacturers have introduced a salt-reduced salt soup version.
Today, Tomato Campbell (introduced in 1897), Cream of Mushroom, and Chicken Noodle (introduced in 1934) are the three most popular soups in America. Americans consume about 2.5 billion of these third bowls of soup every year. Other popular soups include Progresso.
Dried
A mixture of dried soup is sold by many producers, and reconstituted with hot water; other fresh ingredients can then be added.
The first dry soup was bouillon cubes; Previous meat extract does not require cooling, but viscous fluid.
East Asian instant noodle soup includes ramen and seasonings, and is marketed as a convenient and cheap instant meal, requiring only hot water for preparation.
Western-style dry soups include vegetables, chicken, potatoes, pasta, and cheese flavors.
Type
In French cuisine, soup is often served before other dishes in food. In 1970, Richard Olney gave a spot on the full menu of French: "A dinner that starts with soup and goes through a course of fish, an appetizer, a sorbet, a roast, a salad, a cheese and a dessert, and it may be accompanied by three to six wine, presents a special issue of orchestration ".
Some popular soups are tea, and also coffee. Which of these items can also be considered a drink.
Dessert
- ChÃÆ'¨ , Vietnamese dessert soup containing sugar and coconut milk, with many other ingredients including taro, cassava, adzuki beans, green beans, jackfruit and durian.
- Ginataan , Filipino soup made from coconut milk, milk, tapioca fruits and pearls, served hot or cold
- Shiruko , Japanese azuki bean soup
- Tong sui , the collective term for Chinese sweet soup
- Sawine , a soup made with milk, spices, dried noodles, almonds and dried fruits, is served during the Muslim Idul Fitri festival in Trinidad and Tobago
- Chinese dessert soup includes douhua and black sesame soup
Fruit
The fruit soup is prepared using the fruit as the main ingredient, and can be served warm or cold depending on the recipe. Many varieties of fruit soup exist, and they can be prepared based on the availability of seasonal fruits.
Cold
Cold soup is a special variation on traditional soups, where the temperature at which it is served is stored at or below room temperature. They may be sweet or savory. In summer, the sweet chilled soup can be part of the dessert tray. An example of a tasty cold soup is gazpacho, a cold vegetable based soup originating in Spain. Another example is cereal.
Asia
In English, the word "sup" has developed several uses in the phrase.
- Alphabet soup, a large number of acronyms used by the administration; this term has a root in a common tomato-based soup containing alphabetized letter paste
- Duck soup, a simple soup, is a very easy task
- "from soup to beans" means "from start to finish", referring to the traditional soup position as the first dish in a multi-course dish
- "In the soup" means being in a bad situation
- Primordial soup, organic mixture that leads to life development
- Soup kitchen, a place that serves fast food for the homeless
- Stone Soup , a popular children's tale of a poor man encouraging villagers to share their food with him by telling them that he can make soup with rocks
- Souperism, the practice of Bible society during the Great Irish Famine to feed the hungry in exchange for religious instruction. The phrase 'take soup' is used to refer to those who repent at the behest of these organizations offering food
- Soup tags, HTML with bad code
See also
- Instant soup
- List of foods
- List of soups
- Cold soup list
- List of fish and seafood soup
- Soup and sandwiches
References
Further reading
- Fernandez-Armesto, Felipe. Near Thousand Table: A History of Food (2002). New York: Free Press ISBNÃ, 0-7432-2644-5
- Larousse Gastronomique , Jennifer Harvey Lang, ed. American Edition (1988). New York: Crown Publisher ISBNÃ, 0-609-60971-8
- Morton, Mark. Cupboard Love: A Dictionary of Culinary Curiosities (2004). Toronto: Insomniac Press ISBN: 1-894663-66-7
- Victoria R. Rumble (2009). Soup Through the Ages . McFarland. ISBN: 9780786439614.
Source of the article : Wikipedia
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