The many varieties of soup has a rich history
By Greg Seiter
Commonly referred to as liquid sustenance, soup, in one form or another, has been around for thousands of years. It can be presented as a standalone meal or an ingredient in other recipes and can be served hot, warm, chilled or cold.
Similar to stews but having more liquid (broth) than stews, the word “soup” derives from the Latin word “suppa,” which refers to bread soaked in broth.
A tasty history
The Roman Empire is believed to have had a significant impact on the history of soup, which is thought to have been in existence long before togas were in style. In fact, Romans are credited with introducing gazpacho soup — a cold version of soup, to southern Spain, where it gained widespread popularity. The Romans are also said to have created a form of wedding soup while the Chinese were developing what would prove to be a widely popular soup ingredient — the wanton.
During the Middle Ages in Europe, cooks experimented by adding various meats and vegetables to their soups, but they kept the tradition of pouring their creations over bread, a practice that was made popular in the United Kingdom, Germany and Greece.
By the 18th century, soups significantly varied all over the globe. While Puerto Rico had its asopao rice soup and the southern part of the United States was excited about gumbo, Koreans were perfecting yukgaejang — a spicy beef soup.
The condensed version
According to campbellsoup.co.uk, Dr. John T. Dorrance, a chemist at the Campbell Soup Company, is credited with inventing condensed soup in 1897. His discovery made it possible for soup to be minimized in a way that allowed it to be packaged in a smaller than usual can, which meant it could be sold at a lower price than other canned soups.
Popularity contest
Today, Campbell’s tomato soup, crème of mushroom soup and chicken noodle soup are three of the most popular soups in the United States. Each year, Americans consume approximately 2.5 billion bowls of these three soups.
Different strokes
While Americans tend to mostly enjoy hot or warm “traditional” soups served as an appetizer or as an entrée, countless variations are also presented in a variety of ways for other purposes around the world.
Have you ever heard of fruit soup? It exists. Prepared with, believe it or not, fruit, as a primary ingredient, fruit soups may be served warm or cold, depending on the recipe.
East Asian soups often incorporate tofu and Tarhana soup in Persian cuisine and is made with fermented grains and yogurt.
Dessert soups are also a thing. In Trinidad and Tobago, Sawine is a soup made with milk, spices, parched vermicelli, almonds and dried fruits. Ginataan, served hot or cold, is a Filipino soup made from coconut milk, fruits and tapioca pearls.
Serving up good health
Generally, soups are full of ingredients that can provide a variety of health benefits. In many cases, with the presence of key nutrients, soups are said to have the ability to boost bodily immune systems and with so many variations, they are oftentimes a great source of vegetables and fruits that can aid in the fight against cancer, coronary heart problems and diabetes.
Because soup ingredients are full of vitamins and minerals, it’s believed they can also help heal cuts and wounds, fight existing infections and even strengthen bones. In addition, thanks to whole-food ingredients that are rich in fiber, many soups can aid in the digestion process.
Plus, because they are liquid based, soups can help prevent dehydration.
Weird and Wonderful
Want to know what some of the strangest soups in the world are? You’ve probably heard of beer soup — especially popular in Germany, but what about chocolate ramen soup? It’s made in Japan and combines two unlikely bedfellows of chocolate and ramen noodles.
In Chinese cuisine, snake soup typically features snake meat, bones, skin, and other parts, while tom yum soup, a Thai dish, contains lemongrass, galangal, dried kaffir lime leaves, tamarind paste, and fish sauce combined with shrimp. Bird’s nest soup is made with the nests of swiftlets — small birds that build their nests out of saliva. Finally, there’s worm soup, popular in Chinese cuisine that is made with earthworms.
Fan Favorites
Many local establishments are best known for their soups. A few nearby options include:
» L.S. Ayres soup — Sassafras Tea Room, Greenwood.
» French onion soup — Crowbar Inn Restaurant & Lounge, Trafalgar.
» Bean and cabbage soup — Athens Restaurant, Franklin.
