Soup!

Soup is usually served as the starter before a meal, or sometimes it is the meal itself. Soup is ideal as an appetizer on a chilly winter’s day or on a hot summer’s day. Otherwise, it can be had as light lunch or a supper.

The etymology of the word ‘soup’ is rather confusing. The word ‘soup’ was originally from the French word ‘soupe’, which actually means bread dipped in water or wine before being eaten. In the past, people called the liquid in which they added chopped meat or vegetables ‘broth’. There was also the term ‘pottage’, which is thicker than broth. Today, the term ‘soup’ is applied to a more modern version of broth, and comes in many forms.

Mussel Soup

The first type of soup is clear soup. Just like the name, the clear liquid of the soup makes the ingredients visible. The texture for this kind of soup is light, and it is suitable as the starter of the meal. 

Creamy Mushroom Soup

 The second type is creamy soup. As it is suggested in its name, the most important ingredient for this soup is soured creams, yoghurt or crème fraiche. Mostly, creamy soup contains potatoes or other starches to get the thick texture. 

Pureed Tomato Soup

The third type is pureed soup. This soup is usually thicker and richer in texture, compared to creamy soup. Green vegetables and sorts are vital to be added. To prepare pureed soup, sometimes it is required to use blender or food processor to get the wholesome thickness.

 

Gazpacho

The next type is cold soup. It is perfect for hot summer days, and the most crucial ingredient to be added is ice cubes to keep the soup cold. Bright and subtle-colored vegetables or other ingredients are required to stimulate the appetite.

The next ones are chowder, gumbos, and bisques. Chowder, which was originated from North America, came from the French word ‘chaudiere’ which means stew pot. Chowder has a thick texture, and the common ingredients are fish and shellfish. Gumbo, which is a trademark of Cajun cooking, came from the African word ‘gumbo’ which means okra (a kind of African vegetable). Similar to chowder, gumbo is also thick, and sometimes it is eaten together with rice as the meal itself. Bisque is a kind creamy puree that concentrates on one main ingredient, such as seafood, meat or poultry, to create a filling soup.

From left to right : Seafood Chowder; Creole Seafood Gumbo; Crab Bisque 

Vegetarian Minestrone

The last one is thick soup. Like the name suggested, the liquid is wholesome and thick. This soup is usually prepared for winter and eaten with fresh bread or rolls.

Soup has many forms. Moreover, it can be developed into other types that are more creative and delicious. Maybe you can observe more about and try unique combination to create new types of soup.