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Soup - Fruit soups | A Wisdom Archive on Soup - Fruit soups | | Soup - Fruit soups A selection of articles related to Soup - Fruit soups | |
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More material related to Soup can be found here:
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Soup, Soup - Asian soups, Soup - Commercial soup, Soup - Early history, Soup - Fruit soups, Soup - Literary references, Soup - Potage or pottage, Soup - Soup as a figure of speech, Soup - Soup in other languages, Soup - Soup in popular culture, Soup - Traditional regional soups, Tureen - A large soup dish
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ARTICLES RELATED TO Soup - Fruit soups | |
| | |  Soup - Fruit soups: Encyclopedia II - Soup - Early historyThe 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 |
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| | | | Soup - Fruit soups: Encyclopedia II - Soup - Potage or pottage "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 |
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| | | | Soup - Fruit soups: Encyclopedia II - Soup - Commercial soup 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 |
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