The soup

A cup of French onion soup Homemade Chicken Noodle Soup with Roti

Soup or broth is a type of food that is made by mixing materials like meat and vegetables, in stock, juice, water or any other liquid. Apart from this, the other feature of the hot soup is that in one character, the solids in boiling water are boiled until the flavor leaves them in the liquid and it becomes like a broth. Traditionally, the soup is classified into two main groups: clear soup and thick soup. The prestigious French classification of clear soup is Bolian and Consuméme. Thick soups are classified on the basis of the thickness that is used in them: puri (thick pulp), vegetable soup which is thickened by starch; Biscuits are made from vegetables made by the shellfish or creams made in puree; Cream soup can also be thickened by bacamel sauce; And the valates are thickened with eggs, butter and cream. Usually rice, flour and cereals come in other materials used to thicken soup and broth.

Soups are similar to stew and in some cases there is no clear distinction between them; However, the soup is generally more liquid than the stew.

History William-Adolffeld Bougirio Soup (1865)

Evidence of the existence of soup (ancient times), 6, 000 B.C. Get it from Before 9,000 years ago, the process of boiling prior to invention of waterproof characters (which came in the form of ceramic or animal skin bags) was not involved in common cooking techniques. Soups can be made from any type of broth or liquid.

The word soup is derived from the French word soupe ("soup", "breath"), which is derived from the porn Latin language sipp ("dunk bread in broth") of the German source, by which " Soup "has been taken, which is a piece of bread used to fray a thick stew or soup.

Restaurant term (meaning '[any object] re-energizing) was first used in France in the 16th century, this experiment was used to describe a very concentrated, cheap soup, which used to roam the streets Was sold by individuals, it was promoted as an antithesis of physical fatigue. In 1765, a businessman in Paris opened a shop specializing in this type of soup. By describing the shops, the use of the modern word restaurant has been encouraged.

In America, the first colonial cooking book was published by William Parks in Williamsburg, Virginia in 1742; it was based on Elijah Smith's The Complete Housewife or Accomplished Gentlemen's Companion; And there were several methods for soup and biscuits. In 1772 a cookbook, The Froogle Housewife, gave a full chapter on this topic. English cooking style influenced colonial cooking; But as new immigrants came from other countries, other national soup became popular as a result. German immigrants living in Pennsylvania, in particular, were famous for their potato soup. In 1794, Jean Baptiste Gilbert Pflat de Julien, a refugee of the French Revolutionary, opened an eating establishment in Boston, named The Restorator, and it became known as "The Prince of Soup". America's first cooking magazine was based on soup recipes and it was written by Emma Eving in 1882: Soup and Soup Making.

By cooking the spicy meat until thickened in the 18th century, an ever-easy, portable soup was discovered by boiling it, its thick slurry could have remained, which was kept dry for several months. Could have been. Japanese Miso is an example of a thick soup mix. Business Soup Products चित्र:Packets of Soup.jpg Soup packets

In the 19th century, trading soup became popular with the introduction of food cabbage sealing system (Canning) and today many types of canned and canned powder soup are available in the market. Canned soup

Dr. John T. Dorrance, who works as a chemist with Campbell Soup Company, discovered a thick soup in 1897. Today, Campbell's Tomato, Cream of Mushroom and Chicken Noodle Soup fall into the category of the three most popular soup in America. Americans consume about 2.5 billion bowls (bowls) of these soups within one year. Canned (canned) Italian-style soups, such as minestrone or Italian wedding, are also popular and are being sold by brands like Progresso and Santo Fine Foods.

Canned soup can also be in thick form, if it is cooked by adding water (or sometimes by adding milk), or they may also be "ready-to-eat", that means they should be eaten before eating They will not need to add any extra fluid in them. Canned soup (in which fluid is mixed, or "ready-to-eat") can be made by heating it on a stove or in a microwave. This type of soup can also be used as a basic blend of soup made at home, in which consumers can add anything from some vegetables to eggs and even cream or pasta.

Making the soup thickening makes it easy to pack in a small packet and it can be sold at a lower price than other canned soup. Generally, the amount of soup doubles on adding "a complete can" (about 10 oz) water or milk.

Since the 1990s, the market of canned soup is filled with soups promoted in the name of "ready-to-eat", which do not need to be added separately to form liquids. The market of ready-to-eat candy soups has also increased sharply with the bowl that can be kept in the microwave, they are convenient and are famous as being taken in midday meal. Dried Powder Soup

Asian-style soup mixes containing Ramen noodles are marketed by Western and Asian producers as a cheap and ready-to-eat food, and those that require only water are needed. / p>

In Western-style cuisine, vegetable, chicken base, potato, pasta and cheese soup are also available in the form of dry powder, which can be prepared to eat hot water and sometimes fresh ingredients such as meat or vegetables. . Nutritious development Types of soup For a more comprehensive list, see List of soups Sweet soup Red bean soup dessert Fruit soup

Fruit soup hot or cold is served based on the recipe. There are several methods of cooling soup that the fruits used in the heat. Some soups, such as Norway's fructose, can be served warmly and its method is based on nuts, such as raisins and aloe vera, and therefore can be made in any season. In fruit soup, milk or cream, sweet or sour dumplings, spices, or alcoholic beverages, such as brandy or champagne, can also be added. Cherry soup is made from table wine and / or port. Starch, especially the starch present in the potato, is used to thicken the fruit soup and make the key.

Cool and light hot fruit soups are very common in Scandinavian, Baltic and Eastern European cuisine, while hot fruit soups are served with meats in Middle Eastern, Central Asian and Chinese culinary styles. The cold soup of fruits includes cransea bridges.

Fruit soup is not very short or even prevalent in the culinary style of America, Africa and Western Europe. In Japan, Southeast Asia Oceania also do not look like this at all. The exception is cold fruit soup which is salty (or only sweet) when it is sweet in taste. For example: Cold soup

Cool soups are converted variants of traditional soups, which are kept at or less than the room temperature when serving. They can be of salty or sweet taste. In summer, sweet cold soups can also be served with sweets. An example of salted cold soup is Gazpako, it is a very cool soup made of vegetables from Spain. Nenguk, the cold soup of Korea, is especially popular during the summer. Asian soup मुख्य लेख : Asian soups Authentic Tom Yum served in Bangkok, Thailand Chinese fish ball soup sold in Bukit Betoke, Singapore

The use of tofu in soup is a specialty of East Asian soup which is not usually found in western cuisine soup. Many traditional East Asian soups are especially sour such as broth, thin soup or starch thickened. Traditional regional soup Swiss Soup Vegetable Meat Barley Soup A thick pea soup served with tortilla accents Soup in the form of ornaments Mairpooys are carrots, onions and celery and are often used for soup stock and soup.

In the English language, the word "soup" has developed many types of experiments in phrases.

! Can be used to express surprise.

! "Or" soup up "is a common phrase used to say" dinner is ready ". In popular cultures Also see them Notes Romanian potato soup. In Wikipedia cookbook Soups Is an essay on

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