Such soups can be used as a base for homemade soups, with the consumer adding anything from a few vegetables to eggs, meat, cream or pasta. The "ready-to-eat" variant can be prepared by simply heating the contents of the can on a kitchen stove or in a microwave oven, rather than actually cooking anything. The soup is usually doubled in volume by adding a "can full" of water or milk, about 10 US fluid ounces (300 ml). Dorrance, a chemist with the Campbell Soup Company ) allows soup to be packaged into a smaller can and sold at a lower price than other canned soups. Condensed soup (invented in 1897 by John T. 1913Ĭommercial 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.Ĭanned 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 no additional liquid is needed before eating. Commercial products An advertisement for Campbell's canned soup, c. 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 first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making. 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". In particular, German immigrants living in Pennsylvania were famous for their potato soups. English cooking dominated early colonial cooking but as new immigrants arrived from other countries, other national soups gained popularity. A 1772 cookbook, The Frugal Housewife, contained an entire chapter on the topic. In the US, 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. This prompted the use of the modern word restaurant to refer to eating establishments. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. The word restaurant (meaning " restoring") was first used in France in the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion. 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. Based on ethnographic evidence, some archaeologists conjecture that early humans employed hides and watertight baskets to boil water. However, the antiquity of soup is highly contested. Cobbles were heated on the hearth and then placed into the water to bring it to boil. Small boiling pits are present on the Gravettian site Pavlov VI. The earliest evidence for soup in human culinary practice dates to the Upper Palaeolithic period when thermally altered rocks became commonplace in the archaeological record. Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains many popular soups also include pumpkin, carrots, potatoes, pig's trotters and bird's nests. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch bisques are made from puréed shellfish or vegetables thickened with cream cream soups may be thickened with béchamel sauce and veloutés are thickened with eggs, butter, and cream. The established French classifications of clear soups are bouillon and consommé. In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. Soups are similar to stews, and in some cases there may not be a clear distinction between the two however, soups generally have more liquid (broth) than stews. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water.
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