Soup definitely is food - Image Credit: Ian Butler, Fine Artistie
By Joan Gioe, Contributing Writer to Seriously Soupy
The origin of soup correlates directly with the discovery of pottery and the invention of containers that could hold cooking liquid on the fire without breaking. This puts soup as the second oldest cooking method in history, (roasting being number one with a bullet) and dates back to around 5000 B.C. -- about as old as some things in my refrigerator, sadly.
The word "soup" itself is derived from the Old French word sope/soupe whose Latin root is the verb suppare meaning to soak. Soup by definition was "to soak with bread" or "pour over bread." The original term soup primarily referred to a broth or porridge.
Furthermore, the addition of bread was as pivotal as it was essential. In the Middle Ages, soup became a staple of dinner fare when one would use bread as more a utensil than a garnish. The use of the bread to sop up the leftover liquid at the end of the meal is how the word supper was created. Learn something new every day kids!
The modern restaurant industry is said to be based on soup. Broth, bouillion, and consomme were born as a result of restoratifs (where the word restaurant comes), where they were the first items served in public restaurants in 18th century Paris.
Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick (like gumbo), thin (such as an aforementioned consomme), smooth (like a bisque) or chunky (chowder or bouillabaisse). Though most soups are hot, some like vichyssoise and many fruit soups are served cold.
So there you have it. The origin. From soup to nuts. It's easy to forget about soups when thinking of fine dining or hearty home cooked meals. But soup started it all. I mean hey, we didn't evolve from Primordial pizza right?
Joan Gioe is the mother of one amazing toddler and wife of one amazing husband. She credits him for getting her back on the writing horse. You can read her tribute to another time and place on her blog, Dear, Daughter in which she chronicles life events in the style of old fashion love letters to her 22-month-old daughter. She also recently started a food blog called The Panini Press where she makes a new panini every week and provides step-by-step pictures and instructions so that you can easily make them yourself.
Soup — I obviously love it, but where did this simple, yet complex food come from? After some intense research I was able to discover some exciting historical data about soup from all over the world. There is clearly way more historical information to document so I only included the most relevant in hopes that the article would come across as informational and not too dull. Here is a basic rundown of what I found:
It seems that soup has always been around, and for the most part it has. Its origins roughly began concurrently with advances in pottery (5000 BC) when ceramic pots and pans where able to hold hot liquids without breaking. During this time people used large pots to boil tough grains, hard root vegetables, beans, and meat where the remaining water (broth) was extracted for use at another point. This created a new combination of tastes and flavors as various vegetables, potatoes, and marrow were muddled together to make a main dish and the extracted liquid (often called stew, gruel or porridge) was served on the side with toast (precursor of the crouton?). The bread also serviced as a spoon that enabled people to soak up their food effectively since modern cutlery was not yet available.1
Soup continued to be a major part of the meal that was nutritional and filing and was consumed three times a day during the Middle Ages, which was an affordable option for families, especially during numerous food shortages. Some households used broth, but anything instead of water was generally reserved for the rich since solid food items (vegetables, meat) were not readily available to the poor in abundance at this time.
During the Renaissance period soup began to be served before the meal as the first course since many people felt that a soup bowl crowded their plates. In addition, during this time preparation of soups began to evolve as seasonings became more readily available and tastes developed, which in correlation with the invention of the spoon meant that soups become hearty and richer and not just those that were strictly liquid based dish.2
The actual word origin of the word suppa, later evolved to soup is debatable. Some sources say that it came from a Frankish word (the Franks, were the most powerful of the Germanic tribes, who came to inhabit the former Roman provinces of Gaul, and who eventually became the French). Others state that it originated in France in the 16th century as sope or soupe, which was later used in England as sop1 or that it came from a classical Latin verb suppare, which translates as bread soaked in broth.2 The widely accepted idea of the word is that it came from France in the 16th century, which was used to describe a concentrated and inexpensive broth. This broth was sold by vendors in the street that was advertised as a cure for physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in such soups, which started appearing in restaurants soon after. 1
In America, recipes were popping up in newspapers, magazines and travel journals that discussed various forms of broth and soup. The actual first reported cookbook was published in 1742 by William Parks that was based on the principals of Eliza Smith entitled “The Compleat Housewife,” (this was the actual spelling at the time), which featured several recipes for soups and bisques such as "pease soop, craw fish soop, soop with teel, and green peas soop." 3 Soups began to progress along with advances in science and technology. Canned and dehydrated began to appear in the early 19th century, which supplied military, covered wagon trains, cowboy chuck wagons, and extended the shelf life of soups in the pantry.2 This later evolved to canned and microwave ready soups with additives and preservatives as well as those that could fit specific dietary needs (low salt, high fiber, etc.). 2
Although, I am speaking about these time periods in general terms it should be noted that there was a great deal of similarities in food preparation, as well as variations on the same idea. For example: popular soups in England were mainly potato based with broths, whereas the French had a potato and leek variation, and America had a potato and cream-base with vegetables. This is also seen in numerous soups, which are rooted in similar ideas, but based on local seasonings and ingredients as the alterations.
Today, numerous varieties of soup are available at virtually any restaurant and are a staple food in many families whose signature recipes get passed down from generation to generation. As a timeless staple, soup is truly a beloved food that is economical, nutritious, easy to prepare and one that I am excited to see constantly evolve.
Thank you references:
1 Early French Cookery, D. Eleanor Scully & Terence Scully [University of Michigan Press:Ann Arbor] 1995.
2 An A-Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002.
3 History of Soup: www.cheftalk.com/...History/89-History_Of_Soup.html
