Soup - Early history

Techniques - Utensils Weights and measures Spices and Herbs Sauces - Soups - Desserts Cheese - Pasta - Bread Other ingredients Africa - Asia - Caribbean South Asian - Latin America Middle East - The West Other cuisines... Famous chefs Kitchens - Meals Wikibooks: Cookbook Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extra ...

Including:

• Soup - Potage or pottage
• Soup - Early history
• Soup - Commercial soup
• Soup - Dessert soups
• Soup - Fruit soups
• Soup - Asian soups
• Soup - Traditional regional soups
• Soup - Soup as a figure of speech
• Soup - Soup in popular culture
• Soup - Soup in other languages
• Soup - Literary references

Read more here: » Soup: Encyclopedia - Soup

The word soup originates from the Teutonic word suppa, which refers to a Medieval dish consisting of a thick stew poured on slices of bread, called sop, used to soak up the liquid. Often described as potages, French onion soup is an example of a modern soup that retains this bread sop. Thin soups became popular in Europe during the 17th century, when the spoon was invented. The spoon was designed to accommodate the new fashion of wearing ...

See also:

Soup, Soup - Potage or pottage, Soup - Early history, Soup - Commercial soup, Soup - Dessert soups, Soup - Fruit soups, Soup - Asian soups, Soup - Traditional regional soups, Soup - Soup as a figure of speech, Soup - Soup in popular culture, Soup - Soup in other languages, Soup - Literary references

Read more here: » Soup: Encyclopedia II - Soup - Early history

"Potage" (connoting the contents of the cooking pot) denotes a soup where meat and/or vegetables are boiled together with water until it forms a thick soup. In Medieval and Early Modern Europe, the peasant diet consisted almost solely of potage. Recipe dated around 1390: Cabbage cooked in a pot. Caboches in potage "Take Caboches and quarter hem and seeth hem in gode broth with Oynouns y mynced and the whyte of Lekes y slyt and corue smale and do þer to safroun an salt and force it with powdour douce." Translated items: Caboches - Probably cabbages; Lekes - Leeks; corue smale - Cut sma ...

See also:

Soup, Soup - Potage or pottage, Soup - Early history, Soup - Commercial soup, Soup - Dessert soups, Soup - Fruit soups, Soup - Asian soups, Soup - Traditional regional soups, Soup - Soup as a figure of speech, Soup - Soup in popular culture, Soup - Soup in other languages, Soup - Literary references

Read more here: » Soup: Encyclopedia II - Soup - Potage or pottage

Commercial soup became popular with the invention of canning in the 19th century. Soup - Dessert soups. Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served cold. Oshiruko, a Japanese azuki bean soup Soup - Fruit soups. Fruit soups are served hot or cold depending on the recipe. Many recipes are for cold soups served when fruit was in season during hot weather. Some like Norwegian 'frukt suppe' may be served hot an ...

See also:

Soup, Soup - Potage or pottage, Soup - Early history, Soup - Commercial soup, Soup - Dessert soups, Soup - Fruit soups, Soup - Asian soups, Soup - Traditional regional soups, Soup - Soup as a figure of speech, Soup - Soup in popular culture, Soup - Soup in other languages, Soup - Literary references

Read more here: » Soup: Encyclopedia II - Soup - Commercial soup