If there ever has been an especially great time for soup, it’s now. Old Man Winter has been visiting this area for some time now. He might give us a few days of relief but he likes returning again and again. A good hot bowl of soup not only sates the appetite but it warms the soul, as well.
We are told by historians that soup is probably as old as the history of cooking. A combination of foods in a large pot may be called soup, stew, pottage, porridge, gruel, etc.; whatever the case, it evolved according to local ingredients.
The term “soup,” in fact, derives from sop or sup, which was a slice of bread over which broth was poured. Our modern word soup comes from French soupe (“soup,” “broth”), which comes through Latin suppa (“bread soaked in broth”).
Soups are traditionally classified into two main groups: clear and thick. Clear soups are bouillon and consommé. Thick soups use some kind of thickening agent, such as starch...
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