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Soup is a containers about 5,000 years ago, so soups presumably were little-known before that time. Over the centuries, the terms '''' and '' Potage '' have become separated from '' Broth '' and ''stock'' (and their refinement, '' Consommé ''). The language may have shifted over time, but the modern definitions of soup and Stew were established in the 18th Century : soups usually are more liquid; stews are thicker, containing more solid ingredients. Stews are cooked in covered containers for longer periods of time, at a gentle boil with less water and at a lower heat. Traditionally, soups are classified into two broad groups: ''clear soups'' and ''thick soups''. The established . EARLY HISTORY 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 large, stiff ruffles around the neck. The word '' Restaurant '' was first used in France in the 16th Century , to describe a highly concentrated, inexpensive soup, sold by street vendors called ''restaurer'', that was advertised as an Antidote to physical Exhaustion . In 1765 , a Parisian Entrepreneur opened a shop specializing in ''restaurers''. This prompted the use of the modern word ''restaurant'' to describe the shops. In Cookbook was published by William Parks in Williamsburg, Virginia in 1742 , based on Eliza Smith's ''Compleat Housewife; or Accomplished Gentlewoman's Companion'' and it included several recipes for soups and bisques. A 1772 cookbook, ''The Frugal Housewife'', contained an entire chapter on the topic. English cooking dominated early colonial cooking; but as new Immigrants arrived from other countries, other national soups gained popularity. In particular, German immigrants living in Pennsylvania were famous for their Potato soups. In 1794 , Jean Baptiste Gilbert Payplat dis Julien, a Refugee from the French Revolution , opened an eating establishment in Boston called ''Restorator'', and became known as "The Prince of Soups". The first American cooking Pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: ''Soups and Soup Making''. was left that could be dried and stored for months at a time. The Japan ese ''miso'' is an example of a concentrated soup paste. Today, according to the Campbell Soup Company , Chicken Noodle Soup is one of the most popular soups in America. It is considered by many an effective remedy for the Common Cold , and is sometimes referred to as " Jewish Penicillin " (a reference to the Stereotypical fondness of American Jews for chicken soup). COMMERCIAL SOUP Commercial soup became popular with the invention of Canning in the 19th Century . Dessert soups
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 'fruktsuppe' may be served hot and rely on dried fruit such as Raisin s and Prune s and so could be made in any season. Fruit soups may include milk, sweet or savoury dumplings, Spice s, or Alcoholic Beverage s like brandy or champagne. Cold fruit soups are most common in Scandinavian, Baltic and Eastern European cuisines while hot fruit soups with meat appear in Middle Eastern, Central Asian and Chinese cuisines. Fruit soups are uncommon or absent in the cuisines of the Americas, Africa and Western Europe. They are also not seen in Japan, Southeast Asia or Oceania.
Asian soups A feature of East Asian soups not normally found in Western cuisine is the use of Tofu in soups. Many East Asian soups are actually Broth s or ''clear soups''. More specifically, it was for "medical" purpose
The Asian soup noodle is a large portion of long noodles served in a bowl of broth. Compare to the western noodle soup, which is more of a soup with small noodle pieces. The former dish is dominated by the carbohydrate while the latter dish is dominated by the soup liquid.
Traditional regional soups
SOUP AS A FIGURE OF SPEECH In the English language, the word "soup" has developed several phrasal uses.
SOUP IN POPULAR CULTURE
SOUP IN OTHER LANGUAGES
SEE ALSO
LITERARY REFERENCES
EXTERNAL LINKS
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