Soup

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Ingredients

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

In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.

History

Evidence of the existence of soup can be found as far back as about 20,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of 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 plants.

Types of Soup

There are many types of soup including fruit soups, cheese soups, fish soups, cold soups, vegetable soups, lentil soups, chicken soups, tomato soups, and so on.

See Also

• Broth
• Stew
• Bisque
• Chowder
• Gazpacho

References

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