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 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.
The Middle Ages saw the soups becoming more of a staple food as it was not only affordable, but able to provide the masses where food shortages were experienced. The Renaissance period had the dishes served in smaller bowls with spoons. A Paris businessman developed an eatery specializing in soups in the mid 1960s resulting in the first restaurant meals.
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 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 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.
The Middle Ages saw the soups becoming more of a staple food as it was not only affordable, but able to provide the masses where food shortages were experienced. The Renaissance period had the dishes served in smaller bowls with spoons. A Paris businessman developed an eatery specializing in soups in the mid 1960s resulting in the first restaurant meals.
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 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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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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