Soup is recognized as a popular meal globally and has been modified to include a range of flavors since its origins from 6000 BC. The dish may be served cooled or hot in a liquid base most commonly made in winter or to fight colds and flu. The history of soup reveals the changes this staple food has undergone over time.
The word soup originated from "sop", a dish that originally consisted of a thick stew to be soaked up with pieces of bread. A combination of ingredients are included in its liquid form such as meat, vegetables, and stock. While it is mainly served as a first course or starter, it can serve as a hearty meal.
With the arrival of the glass and clay pots used for boiling water, it introduced the possibility to cook food in such a manner. People collected grains, vegetables, and roots in order to boil with water in the larger pots. The excess liquid is usually drained allowing for a thick dish that is consumed with pieces of bread.
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.
It was 1742 that marked the range of thick and hearty combinations in a unique cookbook by an American by the name of William Parks. The changes were recognized in England as immigrants introduced different combinations. In 1794 the first eatery was opened and a pamphlet released in early 1980s documenting a range of interesting recipes by the American Emma Ewing.
The development of portable soups stem from the liquid that would be left behind once meat had finished cooking in water and stock. This mixture could be dehydrated and kept in storage for a lengthy period of time. Today, the modern versions include a wide range of unique combinations that are often served as the first course in restaurants.
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 word soup originated from "sop", a dish that originally consisted of a thick stew to be soaked up with pieces of bread. A combination of ingredients are included in its liquid form such as meat, vegetables, and stock. While it is mainly served as a first course or starter, it can serve as a hearty meal.
With the arrival of the glass and clay pots used for boiling water, it introduced the possibility to cook food in such a manner. People collected grains, vegetables, and roots in order to boil with water in the larger pots. The excess liquid is usually drained allowing for a thick dish that is consumed with pieces of bread.
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.
It was 1742 that marked the range of thick and hearty combinations in a unique cookbook by an American by the name of William Parks. The changes were recognized in England as immigrants introduced different combinations. In 1794 the first eatery was opened and a pamphlet released in early 1980s documenting a range of interesting recipes by the American Emma Ewing.
The development of portable soups stem from the liquid that would be left behind once meat had finished cooking in water and stock. This mixture could be dehydrated and kept in storage for a lengthy period of time. Today, the modern versions include a wide range of unique combinations that are often served as the first course in restaurants.
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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Want to see more information about soups? Then go to our website suppeopskrift.dk where we for list various soup recipes.
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