IS IT SOUP YET!!!???

Oh, how comforting is a simple bowl of soup when the wind blows or when you just not feeling so well!?  We are all very familiar with soup.  We have our favorites whether it is a simple broth with vegetables or a rich chowder that is creamy and hearty.  

Today we will be looking at soup, its history and its place in our culinary experience.

To begin with soup is likely one of the oldest prepared foods known to humans.  It dates back to the first time that pottery was developed and could be used to hold liquid.  At this time water was used to boil grains, root vegetables, and beans for easier consumption.  The water or broth was reserved and used later.  Such a broth offered tasty possibilities for a side dish that was often called gruel or porridge.  This was served with bread.  Ever wonder why bread is served with soup?  This may be the explanation.  The bread would be used to "sop" up the broth.  During this time, appropriate cutlery wasn't available so the bread served more than one purpose.  Also, this is likely the beginning of the crouton, which is often served in soup today.  French Onion Soup is a good example.

French Onion Soup

The word "soup" is influenced by the French, Italian, and German language.  Originally derived from the Latin word suppae soak, the Italian word suppa, and the German root word sup, we eventually get to the word soup.  But the word means so much more.  It is likely the reason we have the word supper.  Supper was often the name for the last meal of the day.  It was lighter than the other meals and more than likely consisted of broth and bread.

Even the word restaurant finds its beginning associated with soup.  The first public places that served food in the 18th Century in Paris offered broths and consummes.  These soups supported what became Classic French cuisine.  In fact, we can thank the French for the development of many of the soups we know today.

During the Renaissance period (14th-17th Century) soup became a first course of a meal rather than the meal itself.  Also during this time, soup began to evolve as seasonings and spices were more available.  This was also when the spoon was invented.  And we are grateful for that.  Not only did the spoon make eating soup so much easier, it also meant that heartier and richer soups were created.

Original carved spoons

There is hardly a culture around the world that doesn't have their own version of soup.  To prove our point we offer you the following:

• Tarhana is a Persian soup made with fermented grains and yogurt.
• Waterzooi is a Belgian fish soup.
• Soto is a traditional Indonesian soup made with either beef or chicken with tumeric.
• Lentil soup is popular in Middle East and Mediterranean cuisines.
• Fanesca is a soup of Ecuador made with cod.
• Bird's Next soup is a delicacy of Chinese cuisine.
• Egusi is a traditional soup of Nigeria.
• Avgolemono is a chicken, lemon and egg soup of Greece.
• Caldo verge is a soup of kale from Portugal.

Avgolemono soup

And believe you me, that is only a short list of the very many soups from around the world. And, of course, the soups that we know in the many regions of the US were greatly influenced by immigrants from all over the world.  We would go so far as to say that soup is a time honored tradition.  The first cookbook dedicated to soup was published in 1882.  It was written by Emma Ewing and was entitled Soups and Soup Making.

Just when you think you understand soup, you find out there is more to learn.  For example, have you ever had a dessert soup?   How about a Chilled Mango Soup!   Then again, there is a cold and savory soup called Vichyssoie, which is a potato leek soup.  And while we tend to think of soup with lots of vegetables, potatoes, pasta, and meats or fish, there are those clear broth soups that are called Consumme.   A consumme is a richly flavored clarified broth.

So how did we decide which soup to prepare for our weekly recipe?  There are so many to choose from and there are so many to like.  When in doubt, go to a classic.  So today we offer you the quintessential comfort soup, Chicken Noodle. While in and of itself, this soup may not actually clear up a cold, the wonderful nutrition of chicken noodle soup will go a long way to give you comfort.  And if you use fresh garlic and other savories, you will do your body good.  That and the inevitable love that goes into this soup won't hurt one little bit! And if you make your own soup, you need never hear No Soup for You!!

Here we go with Chicken Noodle soup:

Chicken Noodle Soup

What you need:

Olive oil

1 large onion, chopped *

3-4 cloves of garlic, minced *

2 medium carrots, chopped

1 medium fennel bulb, chopped

3 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock **

8 ounces of wide egg noodles ***

1 1/2 cup diced chicken breast

Salt and Pepper to taste

What you need to do:

In a large pot add enough olive oil to coat the bottom.  Add the onion, garlic, carrots, fennel, type and bay leaf.  Cook and stir for about 5 minutes until the vegetables are cooked but not browned.  Add chicken stock and bring the liquid to a boil.  Turn down to simmer for about 15 minutes.  Remove bay leaf and thyme sprigs.  Add noodles and cook just until tender. Gently stir in chicken and continue to simmer until chicken is heated through.  Season to taste.

* Add lots and lots of onion and garlic.  Did you know that garlic is a natural antibiotic?  And with Halloween very close, it wouldn't hurt a bit to put an extra clove in your soup.

** If you are making your own chicken broth, here's a recipe.  It takes a little time, but your end results will be worth it.

*** Don't worry so much about what noodles you use. Pick the kind you like and that will be best.  I used linguine noodles that I broke up.

This recipe is easily adjusted to your own personal taste.  Pair your lovely soup with an artisan bread.  It's an unbeatable combination.  

Now, go out and making something good!