While soup remains a popular dish in the modern home, it has undergone a series of changes since its origins believed to date as far back as 6000 BC. Primarily served as hot or cooled in its liquid form, it is best for winter evenings or as a traditional meal as an immune booster for the common cold. The history of soup is quite intriguing as it remains a desirable starter or main course for any occasion.
The name soup comes from the word "sop" involving a thicker stew that is soaked up with breads and toast. It is primarily served in a liquid base including combinations of meats, vegetables as well as stock. It can be served as a starter or a main meal to sustain the whole family.
The introduction of waterproof containers such as clay pots allowed for the boiling of water. It was during this period that people would cook grains, roots, vegetables, and other foods in large bowls. The unique combinations of flavors led to the creation of a tasty dish with the excess liquid drained and often consumed dipped in bread when cutlery was not available.
During the Middle Ages, the liquid meal served as a staple food as it was affordable and addressed the masses where there were food shortages. The Renaissance saw soups being served as the first course served in bowls and consumed with the invention of the spoon. In the 1960s, an entrepreneur from Paris decided to invest in the specialization of soups leading to its first restaurant appearances.
In 1742, the American William Parks developed a number of thick and hearty combinations in his cooking range of books. Some of the changes in these dishes were noted with the arrival of immigrants in England. It was in 1794 that the first establishment was opened and a pamphlet documenting different recipes released by Emma Ewing in the early 1880s.
The arrival of portable soups resulted from a thicker liquid that was left behind after cooking meat in water. This could be dried and then held in storage for a longer period of time. Since its basic form, it has undergone a considerable transformation where a range of vegetables and meats can create tasty combinations for different occasions and settings.
The history of soup recognizes the evolution of what has become a popular meal and restaurant specialty. The combinations available make it a desirable alternative including the canned and dehydrated products. It is considered economical, healthy, and easy to prepare for the entire family.
The name soup comes from the word "sop" involving a thicker stew that is soaked up with breads and toast. It is primarily served in a liquid base including combinations of meats, vegetables as well as stock. It can be served as a starter or a main meal to sustain the whole family.
The introduction of waterproof containers such as clay pots allowed for the boiling of water. It was during this period that people would cook grains, roots, vegetables, and other foods in large bowls. The unique combinations of flavors led to the creation of a tasty dish with the excess liquid drained and often consumed dipped in bread when cutlery was not available.
During the Middle Ages, the liquid meal served as a staple food as it was affordable and addressed the masses where there were food shortages. The Renaissance saw soups being served as the first course served in bowls and consumed with the invention of the spoon. In the 1960s, an entrepreneur from Paris decided to invest in the specialization of soups leading to its first restaurant appearances.
In 1742, the American William Parks developed a number of thick and hearty combinations in his cooking range of books. Some of the changes in these dishes were noted with the arrival of immigrants in England. It was in 1794 that the first establishment was opened and a pamphlet documenting different recipes released by Emma Ewing in the early 1880s.
The arrival of portable soups resulted from a thicker liquid that was left behind after cooking meat in water. This could be dried and then held in storage for a longer period of time. Since its basic form, it has undergone a considerable transformation where a range of vegetables and meats can create tasty combinations for different occasions and settings.
The history of soup recognizes the evolution of what has become a popular meal and restaurant specialty. The combinations available make it a desirable alternative including the canned and dehydrated products. It is considered economical, healthy, and easy to prepare for the entire family.
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Interested in soup recipes? No problem we have many different tasty recipes just waiting for you to try out. For example mexican soup.
