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Soup is a liquid Food that is made by combining ingredients, such as Meat , Vegetables or Legume s in Stock or hot Water , until the flavor is extracted, forming a Broth . Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of Clay or animal skin) about 5,000 years ago. The word "soup" comes from the older word "sop," meaning a piece of bread served with some type of liquid. One of the first types of soups can be dated to about 6000 B.C., earlier than other records, with the main ingredient being Hippopotamus .Rastelli, Robert. (January 12, 2005) The Star-Ledger . ''Soup 101 First, take an onion, and then make something that will warm the soul.'' Section: Savor; Page 33. 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'' ( which is a drink) originates from " Sop ", a dish originally consisting of a soup or thick stew which was soaked up with pieces of Bread . The modern meaning of sop has been limited to just the bread intended to be dipped. Soup]] 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 '' The 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. A popular belief is that chicken soup is 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 . Today, according to the Campbell Soup Company , Chicken Noodle Soup is one of the most popular soups in America. Dessert soups
Fruit soups Fruit soups are served hot or cold depending on the recipe. Many recipes are for cold soups served when fruit is in season during hot weather. Some like Norwegian 'fruktsuppe' may be served hot and rely on dried fruit such as Raisin s and Prunes 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 Main article: Asian Soup A feature of East Asian soups not normally found in Western cuisine is the use of Tofu in soups. Many traditional East Asian soups are typically broths, ''clear soups'', or Starch thickened soups. Many soups are eaten and drunk as much for their flavour as well as for their health benefits. Traditional regional soups
SOUP AS A FIGURE OF SPEECH In the English language, the word "soup" has developed several phrasal uses.
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