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Soup
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to The Oxford Companion to Food, soup is the main generic term for liquid savoury dishes; others include broth, bisque, consommé, potage and many more.
The consistency of soups varies from thin to thick: some soups are light and delicate; others are so substantial that they verge on being stews. Although most soups are savoury, sweet soups are familiar in some parts of Europe.
Soups have been made since prehistoric times and have evolved over the centuries. The first soups were made from grains and herbs; later, legumes, other vegetables, meat or fish were added. Originally, sops referred to pieces of bread covered with savoury liquid; gradually the term soup was transferred to the liquid itself. Soups are common to the cuisines of all continents and have been served at banquets as well as in peasant homes. Soups have been the primary source of nourishment for poor people in many places; in times of hardship soup-kitchens have provided sustenance for the hungry.
Some soups are found in recognisably similar forms in the cuisines of many countries and regions – chicken soups and oxtail soups are known round the world. Others remain almost entirely exclusive to their region of origin.
The term soup, or words like it, can be found in many languages. Similar terms include the Italian zuppa, the German Suppe, the Danish suppe, the Russian суп (pronounced "soup"), the Spanish sopa and the Polish zupa. According to The Oxford Companion to Food, "soup" is "the most general of the terms which apply to liquid savoury dishes"; other terms embraced by soup include broth, bisque, bouillon, consommé, potage and many more.
According to the lexicographer John Ayto, "the etymological idea underlying the word soup is that of 'soaking'". In his 2012 The Diner's Dictionary Ayto writes that the word dates back to an unrecorded post-classical Latin verb suppare – "to soak", which was derived from the prehistoric Germanic root "sup–", which also produced the English "sup" and "supper". The term passed into Old French as soupe, meaning a piece of bread soaked in liquid" and, by extension, "broth poured on to bread". The earliest recorded use in English of "sop" in the first sense dates from 1340. The ancient conjunction of bread and soup still exists not only in the croutons often served with soup, and the slice of baguette and Gruyère floating on traditional French onion soup, but also in bread-based soups including the German Schwarzbrotsuppe (black bread soup), the Russian Okroshka and the Italian pappa al pomodoro (tomato pulp). The Dictionnaire de l'Académie française records the term "soupe" in French use from the twelfth century but adds that it is probably earlier. The Oxford English Dictionary records the use of the word in English in the fourteenth century: "Soppen nim wyn & sucre & make me an stronge soupe". The first known cookery book in English, The Forme of Cury, c. 1390, refers to several "broths", but not to soups.
The Oxford Companion to Food (OCF) comments that soups can "stray, over what is necessarily an imprecisely demarcated frontier", into the realm of stews. The Companion adds that this tendency is noticeable among fish soups such as bouillabaisse. The Hungarian goulash is regarded by many as a stew but by others, particularly in Hungary, as a soup (Gulyás). The food writer Harold McGee contrasts soups with sauces in On Food and Cooking, commenting that they can be so similar that soups may only be distinguished as less intensely flavoured, permitting them to be "eaten as a food in themselves, not an accent."
Before the invention of boiling in water, cooking was limited to simple heating and roasting. The making of soup or something akin has been dated by some writers back to the Upper Palaeolithic (between 50,000 and 12,000 years ago). Some archaeologists conjecture that early humans employed hides and watertight baskets to boil liquids. According to a study by the academic Garritt C. Van Dyk, the first soup may have been made by Neanderthals, boiling animal bones and drinking the broth. Archaeological evidence for bone broths has been found in sites from Egypt to China.
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Soup
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to The Oxford Companion to Food, soup is the main generic term for liquid savoury dishes; others include broth, bisque, consommé, potage and many more.
The consistency of soups varies from thin to thick: some soups are light and delicate; others are so substantial that they verge on being stews. Although most soups are savoury, sweet soups are familiar in some parts of Europe.
Soups have been made since prehistoric times and have evolved over the centuries. The first soups were made from grains and herbs; later, legumes, other vegetables, meat or fish were added. Originally, sops referred to pieces of bread covered with savoury liquid; gradually the term soup was transferred to the liquid itself. Soups are common to the cuisines of all continents and have been served at banquets as well as in peasant homes. Soups have been the primary source of nourishment for poor people in many places; in times of hardship soup-kitchens have provided sustenance for the hungry.
Some soups are found in recognisably similar forms in the cuisines of many countries and regions – chicken soups and oxtail soups are known round the world. Others remain almost entirely exclusive to their region of origin.
The term soup, or words like it, can be found in many languages. Similar terms include the Italian zuppa, the German Suppe, the Danish suppe, the Russian суп (pronounced "soup"), the Spanish sopa and the Polish zupa. According to The Oxford Companion to Food, "soup" is "the most general of the terms which apply to liquid savoury dishes"; other terms embraced by soup include broth, bisque, bouillon, consommé, potage and many more.
According to the lexicographer John Ayto, "the etymological idea underlying the word soup is that of 'soaking'". In his 2012 The Diner's Dictionary Ayto writes that the word dates back to an unrecorded post-classical Latin verb suppare – "to soak", which was derived from the prehistoric Germanic root "sup–", which also produced the English "sup" and "supper". The term passed into Old French as soupe, meaning a piece of bread soaked in liquid" and, by extension, "broth poured on to bread". The earliest recorded use in English of "sop" in the first sense dates from 1340. The ancient conjunction of bread and soup still exists not only in the croutons often served with soup, and the slice of baguette and Gruyère floating on traditional French onion soup, but also in bread-based soups including the German Schwarzbrotsuppe (black bread soup), the Russian Okroshka and the Italian pappa al pomodoro (tomato pulp). The Dictionnaire de l'Académie française records the term "soupe" in French use from the twelfth century but adds that it is probably earlier. The Oxford English Dictionary records the use of the word in English in the fourteenth century: "Soppen nim wyn & sucre & make me an stronge soupe". The first known cookery book in English, The Forme of Cury, c. 1390, refers to several "broths", but not to soups.
The Oxford Companion to Food (OCF) comments that soups can "stray, over what is necessarily an imprecisely demarcated frontier", into the realm of stews. The Companion adds that this tendency is noticeable among fish soups such as bouillabaisse. The Hungarian goulash is regarded by many as a stew but by others, particularly in Hungary, as a soup (Gulyás). The food writer Harold McGee contrasts soups with sauces in On Food and Cooking, commenting that they can be so similar that soups may only be distinguished as less intensely flavoured, permitting them to be "eaten as a food in themselves, not an accent."
Before the invention of boiling in water, cooking was limited to simple heating and roasting. The making of soup or something akin has been dated by some writers back to the Upper Palaeolithic (between 50,000 and 12,000 years ago). Some archaeologists conjecture that early humans employed hides and watertight baskets to boil liquids. According to a study by the academic Garritt C. Van Dyk, the first soup may have been made by Neanderthals, boiling animal bones and drinking the broth. Archaeological evidence for bone broths has been found in sites from Egypt to China.