Soup
This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages)
|
Type | Soup |
---|---|
Main ingredients | Liquid (stock, juice, water), meat or vegetables or other ingredients |
Variations | Clear soup, thick soup |
Soup is a primarily
In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established
Other types of soup include fruit soups, dessert soups, pulse soups such as split pea, cold soups and other styles.
History
The earliest evidence for soup in human culinary practice dates to the
The word soup comes from
The word
In the
Portable soup was devised in the 18th century by boiling seasoned meat until a thick, resinous syrup was left that could be dried and stored for months at a time.[citation needed]
Commercial 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
Since the 1990s, the canned soup market has burgeoned, with non-condensed soups marketed as "ready-to-eat", so they require no additional liquid to prepare.[
Today, Campbell's
Dried
Dry soup mixes are sold by many manufacturers, and are reconstituted with hot water; other fresh ingredients may then be added.
The first dried soup was bouillon cubes; the earlier meat extract did not require refrigeration, but was a viscous liquid.
East Asian-style
Western-style dried soups include vegetable, chicken base, potato, pasta and cheese flavors.
Types
In French cuisine, soup is often served before other dishes in a meal. In 1970, Richard Olney gave the place of the entrée in a French full menu: "A dinner that begins with a soup and runs through a fish course, an entrée, a sorbet, a roast, salad, cheese and dessert, and that may be accompanied by from three to six wines, presents a special problem of orchestration".[12]
Dessert
- Chè, a Vietnamese cold dessert soup containing sugar and coconut milk, with many different varieties of other ingredients including taro, cassava, adzuki bean, mung bean, jackfruit, and durian.
- Ginataan, Filipino soup made from coconut milk, fruits and tapioca pearls, served hot or cold
- azuki beansoup
- Tong sui, a collective term for Chinese sweet soups
- Sawine, a soup made with milk, spices, parched Eid ul-Fitr in Trinidad and Tobago
- douhua and black sesame soup
Fruit
Fruit soups are prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. Many varieties of fruit soups exist, and they may be prepared based upon the availability of seasonal fruit.
Cold
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.[13] Vichyssoise is a cold purée of potatoes, leeks, and cream.
Asian
A feature of East Asian soups not normally found in 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 varieties
- Aguadito is a green soup from Peru, when prepared with chicken, it is called aguadito de pollo. It also includes cilantro, carrot, peas, potatoes, ají amarillo, other meat like hen, mussels or fish, it can alleviate hangover.[14]
- Asopao is a rice soup very popular in Puerto Rico. When prepared with chicken, it is referred to as asopao de pollo.[15]
- Ajiaco is a chicken soup from Colombia.
- Avgolemono is a Greek chicken soup with lemon and egg. It is also prepared as a sauce.[16]
- fish cakeudon soup)
- Bisque is a thick, creamy, highly seasoned soup, classically of pureed crustaceans, of French origin.
- beet-vegetable soup: originally for Eastern Europe beetroots with cabbage from Ukraine and beetroots with mushrooms from Poland.
- Bouillabaisse is 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.
- lemongrass-flavored beef noodle soup from Huế, Central Vietnam, topped with fresh herbs, sliced onions and shallots and other crunchy toppings like pork rind
- Caldo verde is a Portuguese minced kale soup
- Callaloo is a thick, creamy soup made with okra, spinach and, often, crab meat from Trinidad and Tobago
- sour soup) made with rice, fish, various vegetables, and in some cases pineappleis 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.
- .
- 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 is often eaten with fufu.
- Ezogelin soup is a traditional Turkish variety of lentil soup, also very common in Turkey.
- .
- Fanesca is a traditional cod soup from Ecuador.
- Fasolada is a traditional Greek bean soup.
- French onion soup is a clear soup made with beef broth and sautéed (caramelized) onions.[18]
- 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 Hungarian soup of beef, paprika and onion.
- Gumbo is a traditional Creole soup from the Southern United States.[19] It is thickened with okra pods, roux and sometimes filé powder.
- Guyanese soup is a thick barley and split pea broth with vegetables or provisions (plantains and root vegetables such as cassava and eddo) and optionally meat. This preparation has no special name; it is simply referred to as "soup."
- 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 Georgian soup of lamb, rice, vegetables and a highly spiced bouillon.
- Kulajda is a Czech sour cream soup.
- Kuyteav is a Cambodian rice noodle soup with pork stock and various toppings.
- Kyselo is a traditional Bohemian (Giant Mountain region) sour soup made from sourdough, mushrooms, cumin, potatoes and scrambled eggs.
- Laghman – a tradition in Uzbekistan, is made with pasta, vegetables, ground lamb and numerous spices.
- Leek soup is a simple soup made from leeks, 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 is made in Greece and Cyprus using lamb offal.
- Maryland crab soup is made of vegetables, blue crab meat, and Old Bay Seasoning in a tomato base, from Maryland.
- Menudo is a traditional Mexican soup, is with tripe (usually beef) and hominy.
- Michigan bean soup has been a staple for over a hundred years in the U.S. Senate dining room in the form of Senate bean soup.[20]
- Minestrone is an Italian vegetable soup.
- fish brothand fermented soy in Japan.
- Anglo-Indiancurried soup.
- Nässelsoppa (nettle soup) is made with stinging nettles, and traditionally eaten with hard boiled egg halves, is considered a spring delicacy in Sweden.
- .
- Noodle soup is the common name for a diverse collection of soups with varied ingredients, including noodles.
- Okroshka is a cold soup of Russian origin.
- Partan bree is a Scottish soup made with crabmeat and rice.[21]
- Balkan Peninsula.
- "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 soup is a Philadelphia specialty, is traditionally made with tripe.[22]
- star anise, clove and black cardamom.
- Psarosoupa is a Greek fish soup, is made in various versions with a variety of fish types.
- Rasam is a South Indian traditional soup prepared using tamarind, pepper, cumin and steamed lentils.
- Revithia is a Greek chickpea soup.[23]
- Sancocho is chicken soup with vegetables in Latin America.
- Scotch broth is made from mutton or lamb, barley and root vegetables.
- Shchav is a sorrel soup in Polish, Russian and Yiddish cuisines, is sour from the sorrel.
- Shchi is a Russian soup with cabbage as the primary ingredient.
- She-crab soup is from Charleston, South Carolina, and 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) is a thick pea soup, is eaten in the Netherlands as a winter dish, and is traditionally served with sliced sausage.
- Solyanka – Russian soup on a meat, fish or vegetable broth with pickles, spices and smoked meat or fish.
- Sopa da Pedra is a rich traditional Portuguese soup with many ingredients.
- Sopa de Peixe is a traditional Portuguese fish soup.
- Soto is a traditional Indonesian soup made with turmeric, galangal, etc., usually contains either beef or chicken.
- Skåne, the southernmost region of Sweden. The other ingredients typically include vinegar, port wine or cognac and spices such as cloves, ginger and allspice. The soup is served warm with boiled pieces of apple and plums, goose liver sausage and the boiled innards of the goose.
- Split pea soup is a thick soup made in the Caribbean from split peas (chickpeas or garbanzos), usually includes "ground provision" vegetable staples and some type of meat.
- .
- Thukpa bhatuk is a Tibetan cuisine noodle soup which centers on little hand-rolled bhatsa noodles.
- 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.
- Persian cuisine, and is made with fermented grains and yogurt.
- Trahanas is a variation of the above soup using chicken and Halloumi cheese
- Ukha is a Russian fish soup, sometimes eaten with pirog.
- Ritz Hotelin New York City, is a cold purée of potatoes, leeks, and cream.
- Waterzooi is a Belgian fish soup.
- Yukgaejang is a Korean spicy beef soup, also includes vegetables.
- Żurek is a Polish sour rye soupwith sausages, is often served in a bowl made of bread.
- Ärtsoppa is a Swedish split pea soup, served with mustard and fresh marjoram or thyme. It is traditionally eaten as lunch on Thursdays. It is served together with Swedish punsch as beverage and Swedish pancakes with preserved berries for dessert.
As a figure of speech
In the English language, the word soup has developed several uses in phrase.
- Alphabet soup, a large number of acronyms used by an administration; the term has its roots in a common tomato-based soup containing pasta shaped in the letters of the alphabet
- Duck soup, a simple soup, stands for a task that is particularly easy
- "From soup to nuts" means "from beginning to end", referring to the traditional position of soup as the first course in a multi-course meal
- "In the soup" refers to being in a bad situation[24]
- Pea soup fog, a type of very thick fog caused by air pollution, heavily associated with London
- Primordial soup, the organic mixture leading to the development of life
- Soup kitchen, a place that serves prepared food of any kind to the homeless or needy
- Stone soup, a popular children's fable about a poor man who encourages villagers to share their food with him by telling them that he can make soup with a stone
- Catholicism to Protestantismat the behest of these organizations in return for food
- Tag soup, poorly coded HTML
The direct translation for soup in the Filipino language, sabaw, is used as a figure of speech, referring to moments where one is unable to think straight, as if one's brain is empty, much like a bowl of soup devoid of any ingredients. It can also refer to someone who says something that makes no sense, thereby referring to them as sabog.[25]
Gallery
-
Chicken phở
-
Seafood chowder
-
Vegetable beef barley soup
-
Chicken pasta soup
-
Chunky tomato soup
-
Cheese soup
-
Algerian soup
See also
References
- ^ Goltz, Eileen (9 November 2008). "Soup vs. stew: Difference in details". The Journal Gazette (Fort Wayne, Indiana). Archived from the original on 11 August 2011. Retrieved 6 March 2010.
- ^ "5 Ways to Thicken Soup to Achieve the Perfect Consistency". Better Homes & Gardens. Archived from the original on 31 January 2023. Retrieved 31 January 2023.
- S2CID 37666548.
- ^ Speth, John D. (5 September 2014). "When Did Humans Learn to Boil?" (PDF). Paleoanthropology Society. Archived (PDF) from the original on 7 October 2022. Retrieved 30 December 2022.
- from the original on 30 December 2022. Retrieved 30 December 2022.
- ISSN 0278-4165.
- ^ Montagné, Prosper; translated by Turgeon, Charlotte (1977). "The new Larousse gastronomique : the encyclopedia of food, wine & cookery". Internet Archive (in English and French). New York : Crown Publishers.
- ^ a b "Campbell's: Our Company, History". Campbellsoupcompany.com. 2005. Archived from the original on 6 March 2008. Retrieved 2 May 2013.
- ]
- ^ "Soups: The Middle Ground". 24 January 1998. Archived from the original on 24 January 1998. Retrieved 31 January 2023.
- ^ Nissin (30 January 2023). "Nissin | About Us - Momofuku Ando's Dream". Nissin. Archived from the original on 29 January 2023. Retrieved 31 January 2023.
- ^ Olney, The French Menu Cookbook 1970:22.
- ^ Korean Cold Beef Arrowroot Noodle Soup, Mool Naeng Myun (칡냉면) & A Surprise Pairing Archived 2 June 2013 at the Wayback Machine. Korean American Mommy (18 July 2010). Retrieved on 2 May 2013.
- ^ Barrell, Ryan (13 March 2017). "13 Hangover Cures the World Swears By". Paste. Retrieved 16 July 2020.
- ISBN 978-0-313-33210-4. Archivedfrom the original on 19 August 2020. Retrieved 23 December 2016.
- ISBN 978-1-74273-231-2. Archivedfrom the original on 18 August 2020. Retrieved 23 December 2016.
- ISBN 978-1-56975-885-4. Retrieved 23 December 2016.
- ^ Selasky, Susan (13 June 2012). "French onion soup warms from the inside". Albuquerque Journal. Archived from the original on 24 December 2016. Retrieved 23 December 2016.
- ISBN 978-0-19-973496-2. Archivedfrom the original on 19 August 2020. Retrieved 23 December 2016.
- John D. Rockefeller IV, U.S. Senator.
- ISBN 978-1-55832-413-8. Archivedfrom the original on 18 August 2020. Retrieved 23 December 2016.
- ^ APPLE, R. W. Jr. (28 May 2003). "A TASTE OF PHILADELPHIA; In Hoagieland, They Accept No Substitutes". The New York Times. Archived from the original on 11 December 2008. Retrieved 23 May 2010.
- ISBN 978-1-931868-73-0. Archivedfrom the original on 20 August 2020. Retrieved 23 December 2016.
- ^ "In the soup". McGraw-Hill Dictionary of American Idioms and Phrasal Verbs. McGraw-Hill Companies, Inc. 2002.
- ^ "sabaw-moments-tumblr". InqPOP!. Archived from the original on 24 October 2021. Retrieved 24 October 2021.
Further reading
- Fernandez-Armesto, Felipe. Near a Thousand Tables: A History of Food (2002). New York: Free Press ISBN 0-7432-2644-5
- Larousse Gastronomique, Jennifer Harvey Lang, ed. American Edition (1988). New York: Crown Publishers ISBN 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.