Soup and Talk:Daegeumsan (Gyeonggi): Difference between pages
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'''Soup''' is a [[food]] that is made by combining ingredients such as [[meat]] and [[vegetables]] in [[Stock (food)|stock]] or hot/boiling [[water]], until the flavor is extracted, forming a [[broth]]. |
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[[Image:Romanian potato soup.jpg|thumb|250px|right|[[Romania]]n potato soup]] |
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Traditionally, soups are classified into two broad groups: ''clear soups'' and ''thick soups''. The established [[France|French]] classifications of clear soups are ''[[bouillon (broth)|bouillon]]'' and ''[[consommé]]''. Thick soups are classified depending upon the type of thickening agent used: ''[[purée]]s'' are vegetable soups thickened with starch; ''[[Bisque (food)|bisque]]s'' are made from puréed [[shellfish]] thickened with ''[[cream]]''; cream soups are thickened with [[béchamel]] sauce; and ''[[velouté]]s'' are thickened with [[egg (food)|eggs]], [[butter]] and cream. Other ingredients commonly used to thicken soups and broths include [[rice]], [[flour]], and [[wiktionary:grain|grain]]. |
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One of the first types of soups can be dated to about 6000 <small>BC</small>.<ref>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.</ref> Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of [[Pottery|clay]] or animal skin) about 9,000 years ago. |
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==History== |
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[[Image:William-Adolphe Bouguereau (1825-1905) - Soup (1865).jpg|left|thumb|[[William-Adolphe Bouguereau]] Soup]] |
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The word ''soup'' 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. |
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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 [[Paris]]ian [[entrepreneur]] opened a shop specializing in ''restaurers''. This prompted the use of the modern word ''restaurant'' to describe the shops. |
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In [[United States|America]], the first [[wiktionary:colonial|colonial]] [[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 [[immigration|immigrants]] arrived from other countries, other national soups gained popularity. In particular, [[German people|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''. |
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[[Portable soup]] was devised in the 18th century by boiling seasoned meat until a thick, [[wiktionary:resin|resinous]] [[wiktionary:syrup|syrup]] 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. |
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==Commercial soup== |
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[[Image:Packets of Soup.jpg|right|thumb|150px|Packets of soup]] |
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Commercial soup became popular with the invention of [[canning]] in the 19th century, and today a great variety of canned and dried soups are on the market. Dr. John T. Dorrance, a chemist with the [[Campbell Soup Company]] invented condensed soup in 1897.<ref name="Campbells history">[http://www.campbellsoupcompany.com/history.asp Campbell's: Our Company, History]</ref> Today, Campbell's Tomato, [[cream of mushroom|Cream of Mushroom]] and Chicken Noodle soups are three of the most popular soups in America. Americans consume approximately 2.5 billion bowls of these three soups alone each year.<ref name="Campbells history"/> Canned Italian-style soups, such as [[minestrone]] are also popular. |
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Canned soup can be condensed, in which case it is prepared by adding [[water]] (or sometimes [[milk]]), or it can be ready-to-eat, meaning that it only needs to be warmed. Canned soup can be prepared by heating in a [[cookware and bakeware|pan]] or in the [[microwave]]. The soups are often used as a simple base for homemade soups, with the consumer adding anything from a few vegetables to eggs, cream and pasta. |
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Condensing soup allows it to be packed into a smaller can and sold at a lower price than other canned soups. The soup is usually doubled in volume by adding "a can full" of water or milk (about 10 ounces). |
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In recent years, the canned soup market has exploded with so-called "ready-to-eat" soups, which require no additional water to make. Microwaveable bowls have expanded the ready-to-eat canned soup market even more. The plastic microwaveable bowls offer convenience in the workplace and are popular lunch items. |
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Oriental-style soup mixes containing [[ramen]] noodles are marketed as an inexpensive instant lunch, requiring only hot water for preparation.<ref>[http://www.nissinfoods.com/company/about.php About Nissin Foods]</ref> Vegetable, chicken base, potato, pasta and cheese soups are also available in dry mix form, ready to be served by adding hot water. |
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==Nutritional developments== |
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* [[Salt]] - In response to concern over the health effects of excessive salt intake soup manufacturers have introduced reduced-salt versions of popular soups.<ref>[http://www.cspinet.org/nah/decsoup.htm Hurley, J. and Liebman, B. Soups: The Middle Ground. Nutrition Action December 1997.]</ref> |
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* [[Trans fat]] - Concern over [[coronary heart disease]] has led soup manufacturers to eliminate trans fats from their soups. |
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[[Image:Vegetable beef barley soup.jpg|thumb|250px|Vegetable beef barley soup]] |
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==Types of soup== |
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===Dessert soups=== |
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* [[Ginataan]], Filipino soup made from [[coconut]] milk, milk, fruits and [[tapioca]] pearls, served hot or cold. |
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* [[Oshiruko]], a Japanese [[azuki bean]] soup |
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* [[Tong sui]], a collective term for Chinese sweet soups. |
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* Fruit soups (see below) |
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===Fruit soups=== |
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Fruit soups are served warm or cold depending on the recipe. Many recipes are for cold soups served when fruit is in season during hot weather. Some like [[Norway|Norwegian]] ''fruktsuppe'' may be served warm and rely on [[dried fruit]] such as [[raisin]]s and [[prune (fruit)|prunes]] and so could be made in any season. Fruit soups may include milk or cream, sweet or savoury dumplings, [[spice]]s, or [[alcoholic beverage]]s such as brandy or champagne. [[Cherry soup]] is made with table wine and/or port. |
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Cold fruit soups are common in Scandinavian, Baltic and Eastern European cuisines while hot fruit soups with meat appear in Middle Eastern, Central Asian and Chinese cuisines. Cold fruit soups include [[krentjebrij]]. |
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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. The exception is cold fruit soups that are savory rather than (or in addition to) sweet. Examples: |
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*[[Winter melon]] soup is a Chinese soup, usually with a chicken stock base. It is a savory soup, often including other vegetables and mushrooms. Technically, the winter melon is a fruit, since it is a seed bearing body, but in practical use, it is a vegetable. Winter melon soup is often presented as a whole winter melon, filled with stock, vegetables and meat, that has been steamed for hours. The skin is decoratively cut, so that what is presented is a decorative centerpiece, smaller than a medicine ball, larger than a soccer ball, filled with soup. The flesh of the melon is scooped out with the soup. |
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*[[Gazpacho]] (from [[Spain]]) is a savory soup based on tomato, a New World fruit. |
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===Cold soups=== |
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Cold soups are a particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature. They may be sweet or savory. In summer, sweet cold soups can form part of a [[dessert]] tray. |
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===Asian soups=== |
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{{main|Asian soup}} |
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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. |
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===Traditional regional soups=== |
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[[Image:Soup shp.jpg|thumb|250px|Swiss soup]] |
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* [[Ajiaco]] - A [[chicken soup]] from [[Colombia]] |
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* [[Avgolemono]] - A [[Cuisine of Greece|Greek]] [[chicken soup]] with [[lemon]] and [[egg (food)|egg]] |
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* [[Bajajou]] - A soup of Slovakian origin. Ingredients include boiled cow intestines, chicken [[egg (food)|egg]], [[onion]] and [[rice]]. |
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* [[Bird's nest soup]] is a delicacy in [[Chinese cuisine]]. |
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* [[Borscht]] - A [[beet]]-vegetable soup originally from [[Ukraine]] and [[Russia]]. |
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* [[Bouillabaisse]] - A [[fish]] soup from [[Marseille]] (Southern [[France]]. Also made in other Mediterranean regions. In Catalonia it is called Bullebesa. |
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* [[Bourou-Bourou]] - A [[vegetable]] & [[pasta]] soup from the island of [[Easter Island]], [[Greece]] |
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* [[Bisque (food)|Bisque]] - A thick, creamy, highly-seasoned soup, classically of pureed crustaceans, of French origin. |
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* [[Canja de Galinha]]- A Portuguese soup of chicken, rice and lemon. |
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* [[Caldo verde]] - A [[Portuguese cuisine|Portuguese]] minced [[cabbage]] soup |
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* [[Callaloo]] - A thick, creamy soup made with [[okra]] and, often, [[crab]] meat from [[Trinidad and Tobago]] |
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* [[Canh chua]] ([[sour soup]]) - A Vietnamese dish made with rice, fish, various vegetables, and in some cases [[pineapple]]. |
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* [[Cock-a-leekie]] - [[Leek (vegetable)|Leek]] and [[potato]] soup made with [[chicken]] stock, from [[Scotland]] |
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* [[Clam chowder]] - two major types, New England Clam Chowder, made with potatoes and cream, and Manhattan Clam Chowder, made with a tomato base. |
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* [[Cullen Skink]] - A [[fish]] soup made with Smoked [[Haddock]], potatoes, onions and cream from [[Scotland]] |
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* [[Egg drop soup]], a savory Chinese soup made from cracking eggs into boiling water or broth. |
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* [[Etrog]], a fruit soup made up from the [[citron]] used in [[Jewish]] [[Ritual]] at the feast of [[Succoth]], is eaten by [[Ashkenazi]] Jews at [[Tu Bishvat]]. |
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* [[Maryland Crab Soup]] - A soup made of vegetables, [[blue crab]], and [[Old Bay Seasoning]] in a tomato base. From [[Maryland]], [[USA]]. |
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* [[Faki soupa]] - A [[Greece|Greek]] [[lentil]] soup, with [[carrot]]s, [[olive oil]], herbs and possibly [[tomato]] sauce or [[vinegar]]. |
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* [[Fanesca]] - A traditional [[cod]] soup from [[Ecuador]] |
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* [[Fasolada]] - Traditional [[Greece|Greek]] [[bean]] soup |
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* [[Fufu]] and [[Egusi]] soup - A traditional soup from [[Nigeria]] made with vegetables, meat, fish, and balls of ground melon seed |
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* [[Goulash]]- A [[Hungary|Hungarian]] soup of [[beef]], [[paprika]] and [[onion]]. |
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* [[Gumbo]] - A traditional [[Louisiana Creole cuisine|Creole]] soup from the [[American South]], thickened with [[okra]] pods. |
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* [[Halászlé]] or Fisherman's Soup, a Hungarian very hot and spicy river fish soup with a lot of hot paprika |
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* [[Íslensk Kjötsúpa]] - Traditional Icelandic [[meat]] soup made with lamb and vegetables. |
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* [[Kharcho]] - A [[Georgia (country)|Georgian]] soup of lamb, rice, vegetables and a highly spiced boullion. |
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* [[Lagman]] - A traditional [[Uzbek]] soup of pasta, vegetables, ground lamb and numerous spices. |
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* [[Lan Sikik]] - A [[Thai cuisine|Thai]] soup made with [[noodle]], dried [[fish]] and [[tomato]] extract. |
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* [[Lentil soup]] - A soup popular in the Middle East and Mediterranean. |
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* [[Leek soup]] - A simple soup made from [[Leeks]] popular in [[Wales]] during [[St. David's Day]] |
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* [[Menudo (soup)|Menudo]] - A traditional [[Mexican]] soup with [[tripe]] and [[hominy]]. |
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* [[Minestrone]] - An [[Italy|Italian]] [[vegetable]] soup |
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* [[Miso soup]] - A [[Japan]]ese soup made from fish broth and fermented soy |
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* [[Mulligatawny|Mulligatawny Soup]] - An [[Anglo-Indian]] curried soup |
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* [[Noodle soup]] - A very diverse collection |
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* [[Patsás]] - A [[Greece|Greek]] tripe soup |
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[[Image:Pea-soup-with-tortilla.jpg|thumb|right|200px|A thick pea soup garnished with a [[tortilla]] fragment]] |
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* [[Pea soup|Snert]] - A thick [[pea soup]], eaten in the [[Netherlands]] as a winter dish, traditionally served with sliced [[sausage]]. Also known as ''erwtensoep''. |
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* [[Philadelphia Pepper Pot]] Soup - A [[Philadelphia, Pennsylvania]] specialty, traditionally made with [[tripe]].<ref>[http://query.nytimes.com/gst/fullpage.html?res=9C0CEFD91031F93BA15756C0A9659C8B63&sec=&spon=&pagewanted=all A TASTE OF PHILADELPHIA; In Hoagieland, They Accept No Substitutes - New York Times<!-- Bot generated title -->]</ref> |
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* [[Psarosoupa]] - A [[Greece|Greek]] [[fish]] soup. There are various versions of it and could be made with a variety of fish types. |
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* [[Phở]]- A [[Cuisine of Vietnam|Vietnamese]] beef/chicken soup with [[scallion]], [[welsh onion]], cherred [[ginger]], wild coriander ([[Eryngium foetidum]]), [[basil]], [[cinnamon]], [[star anise]], [[cloves]] and [[black cardamom]]. |
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* [[Revithia]] - A [[Greece|Greek]] chickpea soup |
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* [[Scotch Broth]] |
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* [[She-crab soup]] - from Charleston, South Carolina, a creamy soup made with blue crab meat and crab roe. |
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* [[Shchav]], a [[sorrel]] soup in Polish, Russian and Yiddish cuisines |
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* [[Solyanka]] - A [[cabbage]] soup from [[Russia]] |
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* [[Tarator]] - A Bulgarian cold soup made from [[yogurt]] and [[cucumber]]s |
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* [[Tarhana|Trahana]] soup, from [[Greece]] |
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* [[Tomato soup]] ([[pomidorowa]]) - Traditional polish soup made of tomato concentrate |
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* [[Vichyssoise]] - A French-style soup invented by a French chef at the [[Ritz-Carlton Hotel Company|Ritz Hotel]] in NYC. [[France|French]] cold purée soup with [[potato]]es, [[Leek (vegetable)|leeks]], and [[cream]]. |
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* [[Waterzooi]] - A [[Belgium|Belgian]] [[fish]] soup |
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* [[Żurek]] - A [[Poland|Polish]] wheat soup with sausages often served in a bowl made of bread. |
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==Soup as a figure of speech== |
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In the English language, the word "soup" has developed several phrasal uses. |
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* ''[[Alphabet soup]]'' is a term often used to describe a large amount of acronyms used by an administration, and has its roots in a common tomato-based soup containing pasta shaped in the letters of the [[alphabet]]. |
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* ''[[Primordial sea|Primordial soup]]'' is a term used to describe the organic mixture leading to the development of life. |
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* A ''[[soup kitchen]]'' is a place that serves prepared food of any kind to the homeless. |
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* ''Pea soup'' describes a thick or dense fog. |
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* "Soup legs" is an informal or slang term used by athletes to describe fatigue or exhaustion. |
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* "[[Stone soup]]" is a popular children's fable. |
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* ''[[Duck Soup (disambiguation)|Duck soup]]'' is a term to describe a task that is particularly easy. |
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*''Word soup'' refers to any collection of words that is ostensibly incomprehensible. |
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*''[[Tag soup]]'' further refers to poorly coded [[HTML]] |
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*''Soup Fire!'' can be used an expression of surprise. |
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==See also== |
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{{commonscat|Soup}} |
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* [[Tureen]] - A large soup dish |
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* [[List of soups]] |
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==Literary references== |
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*Fernandez-Armesto, Felipe. ''Near a Thousand Tables: A History of Food'' (2002). New York: Free Press ISBN 0-7432-2644-5 |
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*''Larousse Gastronomique'', Jennifer Harvey Lang, ed. American Edition (1988). New York: Crown Publishers ISBN 0-609-60971-8 |
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*Morton, Mark. ''Cupboard Love: A Dictionary of Culinary Curiosities'' (2004). Toronto: Insomniac Press ISBN 1-894663-66-7 |
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*The Mighty Boosh. ''Soup, Soup, A Tasty Soup, Soup'' (2005). |
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==References== |
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{{reflist}} |
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{{Cookbook|Soups}} |
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{{cuisine}} |
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[[Category:Soups| ]] |
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[[ar:حساء]] |
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[[ba:Һурпа]] |
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[[bg:Супа]] |
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[[ca:Sopa]] |
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[[cs:Polévka]] |
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[[da:Suppe]] |
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[[de:Suppe]] |
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[[es:Sopa]] |
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[[eo:Supo]] |
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[[fr:Soupe]] |
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[[gd:Brot]] |
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[[gl:Sopa]] |
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[[id:Sup]] |
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[[is:Súpa]] |
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[[it:Minestra]] |
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[[he:מרק]] |
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[[lv:Zupa]] |
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[[lt:Sriuba]] |
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[[li:Sop]] |
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[[nl:Soep (voedsel)]] |
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[[nds-nl:Soop]] |
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[[ja:スープ]] |
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[[no:Suppe]] |
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[[nn:Suppe]] |
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[[nrm:Souope]] |
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[[pl:Zupa]] |
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[[pt:Sopa]] |
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[[qu:Chupi]] |
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[[ru:Суп]] |
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[[simple:Soup]] |
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[[sr:Супа]] |
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[[fi:Keitto]] |
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[[sv:Soppa]] |
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[[tl:Sabaw]] |
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[[tr:Çorba]] |
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[[yi:זופ]] |
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[[bat-smg:Zopė]] |
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[[zh:汤]] |
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Revision as of 15:29, 10 October 2008
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