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.The refereshing chill and tang of these as a first course or as a 'starter' is a wonderful nudge to one's appetite. The beading of moisture that usually forms on the cups adds to the illusion of coolness.The main thing to remember is that cold soup must be really cold, just as hot soup must be really hot, to be good. A quick way to get soup very cold is to pour it into the ice tray of the refrigerator.A thick porridge of some kind is still the staple food of many peoples, and it is not always made of cereals, but may consist of other starch foods: legumes, chestnuts or root vegetables." ---Food in History, Maguelonne Toussaint-Samat, translated by Anthea Bell [Barnes & Noble Books: New York] 1992 (p. This category included liquid foods for invalids, such as beaten egg, barley and emmer gruel..the water from boiling pulses, vegetables or other foods...soups or purees made from vegetables or fruits...broth made with meal of legumes or cereals with added animal fat..soup in the usual modern English sense, based on meat and vetetables... The culinary preparations included in this section are of fairly recent origin in their present form, dating from only the early part of the 19th century.
Yogurt, buttermilk and interesing herbs and spices such as mint, cardamom, cinnamon, fennel, etc., enhance cool soups of the Middle East.This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids.Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes.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.Food historians tell us the history of soup is probably as old as the history of cooking.