Food for every soul~

Table of Contents
INTRODUCTION........................................................................2 HISTORY ....................................................................................4 TYPE OF SOUP...........................................................................6 Dessert soups..........................................................................6 Fruit soups...............................................................................7 Cold soups...............................................................................8 Example of traditional regional soups..................................9 BIRD NEST SOUP ..................................................................11 Recipes of Bird Nest Soup ...................................................11 CONCLUSIONS........................................................................12 BIBLIOGRAPHY......................................................................13 ALPHABETICAL INDEX.........................................................13

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INTRODUCTION

Soup is a food that is made by and vegetables with stock, juice, water or another liquid. Hot are additionally characterized by

cream. Other ingredients commonly include rice, flour and grains. Soups are similar to stews, and in some cases there may not be a clear

combining ingredients such as meat used to thicken soups and broths

boiling solid ingredients in liquids distinction between the two; in a pot until the flavors are however, soups generally have extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consomm. Thick soups are classified depending upon the type of thickening agent used: pures are vegetable soups thickened with starch; bisques are made from pured shellfish or vegetables thickened with cream; cream soups may be thickened with bchamel sauce; and velouts are thickened with eggs, butter and
1Goltz, Eileen (2008-11-09). "Soup vs. stew: Difference in details". The Journal Gazette (Fort Wayne, Indiana). http://www.journalgazette.net/apps/pbcs.dll/articl e?AID=/20081109/FEAT0103/811090311. Retrieved 2010-03-06.

more liquid than stews.1

HISTORY
Evidence of the existence of soup can be found as far back as about 6,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of clay vessels or pouches made of animal skin) about 9,000 years ago. Soup can be made out of broth or a form of liquid. The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew. The word restaurant (meaning "[something] restoring") was first used in France in the 16th century, to describe a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word restaurant to describe the shops. In America, the first 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 immigrants arrived from other countries, other national soups gained popularity. In

3 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 The 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. Portable soup was devised in the 18th century by boiling seasoned meat until a thick, resinous syrup was left that could be dried and stored for months at a time. The Japanese miso is an example of a concentrated soup paste.

Japanese miso

TYPE OF SOUP Dessert soups

Ginataan Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served hot or cold

Oshiruko A Japanese azuki bean soup

Tong sui A collective term for Chinese sweet soups

Table 1 : Different type of soup

Fruit soups
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 Norwegian fruktsuppe, may be served warm and rely on dried fruit, such as raisins and prunes and so could be made in any season. Fruit soups may include milk or cream sweet or savoury dumplings spices, or alcoholic beverages such as brandy or champagne. Cherry soup is made with table wine and/or port. Starch, particularly potato starch, is used to thicken fruit soups, to make kisel. Cold and warm 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. 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.

Cold soups
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. An example of a savory chilled soup is gazpacho, a chilled vegetable-based soup originating from Spain. , Korean chilled soup, is particularly popular during summer.

Illustration 1 gazpacho

Naengguk

Example of traditional regional soups

8 Soups' name Ajiaco Avgolemono Bajajou Originally Chicken soup from Colombia Greek chicken soup with lemon and egg Slovakian origin, is made with 3 quarter (
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boiled beef intestines, chicken egg, onion and rice. Bird's nest soup Bisque Borscht Bouillabaisse Delicacy in Chinese cuisine Thick, creamy, highly-seasoned soup, classically of pureed crustaceans, of French origin Beet-vegetable soup originally from Ukraine and Russia Fish soup from Marseille, is also made in other Mediterranean regions; in Catalonia it is called bullebesa Bourou-bourou Caldo verde Callaloo Canh chua Canja de galinha Cazuela Vegetable and pasta soup from the island of Corfu, Greece Portuguese minced kale soup Thick, creamy soup made with okra and, often, crab meat from Trinidad and Tobago Made with rice, fish, various vegetables, and in some cases pineapple is from Vietnam. Portuguese soup of chicken, rice and lemon Medium thick flavoured stock obtained from

9 cooking several kinds of meats and vegetables mixed together Clam chowder Found in two major types, New England clam chowder, made with potatoes and cream, and Manhattan clam chowder, made with a tomato base Cock-a-leekie Leek and potato soup made with chicken stock, from Scotland
Table 1: Example of traditional regional soups

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BIRD NEST SOUP Recipes of Bird Nest Soup

Ingredients
3 1/2 oz. bird's nest (dried) 6 cups chicken stock 1 large chicken breast (deboned) 1 Tbls. Dry sherry 1/4 cup rich chicken stock 2 Egg whites 1 tsp. Salt 2 Green onions (minced) 1 Tbls. Ham (Smithfield, minced ) 2 Tbls. Cornstarch 2 Tbls. Chicken stock Directions
1. In a large bowl, soak bird's nest water overnight in cold. Drain and rinse. Then spread softened nest pieces on plate; Remove any prominent pieces of 'foreign' matter (e.g. feathers, twigs). 2. Remove membrane and muscle fiber from chicken breast. Using a cleaver handle, pound meat to break down tissue and mince chicken until it is pulp. In a mixing bowl, mix cornstarch with 2 Tbls. chicken stock to make a medium thick paste. Set aside. 3. When ready to cook, heat 6 cups of chicken stock on high heat until boil. Immediately add bird's nest and simmer for 30 minutes. Slowly dribble dry chickensherry into minced chicken. Using a fork, lightly beat egg whites and fold gently into chicken so they are not completely blended. 4. Bring soup back to boil and slowly add chicken stock mixture to soup. Add salt to soup and heat on medium heat. When soup returns to boil, serve in serving bowls. Garnish with green onions.

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CONCLUSIONS
Soup is a quick, hot meal that offers plenty of health benefits. You can throw a variety of ingredients into a slow cooker in the morning before you leave for work or school and return home to a delicious meal in the evening. The healthiest soups include fresh, low-fat ingredients and a minimum of salt and extra fat. You can use up leftovers in a soup pot and create new variations of favorite recipes, since soup lends itself to experimentation.

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BIBLIOGRAPHY
MH_001: Ken Haedrich, Soup makes the meal: 150 soul-satisfying recipes for soups, salads, and breads, 2001 LM_001: Barbara Kafka, Soup, a way of life, 1998

ALPHABETICAL INDEX
boiling.....................................................................................................................5 broth........................................................................................................................4 Canja de galinha.....................................................................................................9 champagne..............................................................................................................7 chowder.................................................................................................................10 colonial cooking......................................................................................................4 concentrated............................................................................................................4 dessert.....................................................................................................................8 entrepreneur............................................................................................................4 Japanese..................................................................................................................6 krentjebrij................................................................................................................7 pasta........................................................................................................................9 raisins......................................................................................................................7 stew.........................................................................................................................4 cooking..................................................................................................................4 restaurant................................................................................................................4