I love soup. Bolivia is soup heaven; the variety is so extensive it’s possible to have a different soup every day of the year. Soup is a marvelous way to put an exceptional variety of vegetables, grains and/or beans into a delicious, super immunity-boosting bowl.
The range of soup is vast and sophisticated—from thin clear consommés to mighty stews and everything in-between. The versatility of soup makes it an ideal option for a meal any time—an expedient lunch alongside a salad or sandwich, an elegant first course at a celebratory dinner, a complete meal, or satisfying nutrition on a tight budget.
A Brief History of Soup
Soups were easily digested and were prescribed for invalids since ancient times. The modern restaurant industry is said to be based on soup. Restoratifs (where the word restaurant comes) were the first items served in public restaurants in 18th century Paris. Broth (Pot-au-feu), bouillion, and consommé entered here. Classic French cuisine generated many of the soups we know today.
Advancements in science-enabled soups to take many forms…portable, canned, dehydrated, microwave-ready. “Pocket soup” was carried by colonial travellers, as it could easily be reconstituted with a little hot water. Canned and dehydrated soups were available in the 19th century. These supplied the military, covered wagon trains, cowboy chuck wagons, and the home pantry.
Food in the Ancient World from A to Z
(Routledge: London) 2003 (p. 307)
It’s usually served hot. But a cold soup (Watermelon Gazpacho, Chilled Avocado Soup) in the summertime can be delightful. Soup can even be dessert (Chilled Strawberry Almond Butter Soup, Creamy Peach Soup or Stone Fruit Gazpacho).
Can you smell the tantalizing aromas? Visualize holding a warm bowl in your hands, soothing to body and soul? Let’s bring homemade soup back into our kitchens on a regular basis. It’s an effective way to enjoy food, help our bodies stay healthy and a hearty soup means there’s only one pot to wash after dinner!