Soup - the big 3

Soup: The Big 3

Soup has been a popular foodstuff since around 6000BC. However, its longevity doesn't mean that the nature of soup and the ways it can be stored or consumed has changed considerably throughout history. Particularly in the 20th Century, advancements in technology such as cans for storage and the means to dehydrate ingredients have meant that soup is now not only something that is consumed as a started in a restaurant or in a bowl at lunchtime, but also as a dessert in some places and from a vending machine in others. Here are the backgrounds on what I consider the "Big 3" of soups.

Vegetable Soup. The notion of vegetable soup stems back to when soup would have first been consumed. This is expected to have been at about the time suitable equipment was invented to allow the slow cooking of liquid, such as clay pots or animal skin. All over the world vegetable soup varies in terms of specific ingredients and it is generally assumed that almost any vegetable can be used. In countries such as Germany and Greece however, vegetable-only soup is now part of their culinary heritage. German immigrants in 18th Century Pennsylvania became quickly renowned for their potato soups whilst Greek Faki Soupa contains lentils, carrots, and celery.

Minestrone Soup. Minestrone originated in Italy in pre-roman times but it is thought to have become a more rigid recipe in the 17th and 18th Centuries after the importation of potatoes and tomatoes from the Americas. Although the term ‘minestrone' is commonly regarded as another word for ‘hodgepodge', today it seen as unique to traditional vegetable or meat soups by its inclusion of pasta or rice. In Italy, minestrone is now seen on menus and kitchen tables as often as pasta itself.

Tomato Soup. Some may argue that tomato soup is now even more popular than the above, in the UK at least. Today, it is commonly consumed in its condensed canned form, and occasionally with cheese, sour cream, or crackers. In Poland, tomato soup (or Pomidorowa) has long been a staple. Of course, tomatoes are the primary ingredient - but onions, meat broth (beef or chicken), dill, and sour cream are also added to give it a slightly more exciting taste compared to that which is from a tin. Spanish Gazpacho is tomato soup, but served cold and is mostly eaten during the summer.

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