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They may initially have been cooked by hot stones in receptacles of natural substances, and then in utensils which could go straight over the fire.Soup, in fact, derives from sop or sup, meaning the sliced of bread on which broth was poured.Canned and dehydrated soups were available in the 19th century.These supplied the military, covered wagon trains, cowboy chuck wagons, and the home pantry.They seem more delicate, and refresh in a quiet, serene sort of way." ---Serve it Cold!: A Cookbook of Delcious Cold Dishes, June Crosby and Ruth Conrad Bateman [Gramercy Publishing Company: New York] 1968 (p.It was named for his hometown, Vichy, France, and was, of course, simply an elegant version of a popular French county potage made of leeks and potatoes.In like manner, we've found that many of the lovely shellfish bisques, the creamy vegetable and chicken soups so beloved by the great chers, are equally good, or better, served cold.
Gruel or porridge was thus a basic food, a staple from of nourishment, and long held that place in Western countries, for in practice bread was a luxury eaten only in towns.The modern restaurant industry is said to be based on soup.Restoratifs (wheron the word "restaurant" comes) were the first items served in public restaurants in 18th century Paris.41-42) [NOTE: This book offers recipes for Bloody Mary Soup, Jellied Cucumber Soup, Snappy Jellied Madrilene, Jellied Mushroom Consomme, Consome Imperial, Belmar Hotel's Gazpacho [Mazatalan, Mexico], Gazpacho Grenada, Hungarian Tomato Soup, Lobster Buttermilk Bisque, Buttermilk Borsch, Iranian Cucumber Mast, Watercress Yogurt Soup, Avocado Madrilene, Vichyssoise Glacee, One-Of-Each Singhalese, Cubumber Taerragon Soup, Coconut Curry Soup, Coconut Milk, Latin Pumpkin Soup, Iced Avocado, Shrmip Cucumber Bisque, Iced Avocado Clam Soup, Cold Crab Soup, Pink Strawberry Soup [recipe for the Rainbow Room, NYC Rockefeller Center], Blueberry Wine Soup, & Peaches 'N' Cream Soup.Happy to scan/share recipes.] "With the first breath of really warm weather, the cook starts thinking about new and wonderful cold soups.
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Advancements in science enabled soups to take many forms...portable, canned, dehydrated, microwave-ready.