The soup , or soup , is a liquid food, cold or hot, which is generally been used for the beginning of the meal. The majority of traditional soups are made up of Légume S cooked, to which one adds sometimes various Viande S or Poisson S and fat contents (Lard, Beurre, Huile, fresh Cream…). There exists a large variety of soups in the world gastronomy.

Origin

The soup term comes from the word " pot" and of vegetables cooked in a pot. It gave that of then pot: the place where one cultivates vegetables for the Potage.

In the beginning, soup consists of a bread section posed in a plate on which one pours a vegetable stock. When the bread section was given up, the word then indicated the bubble and its vegetables. However, the tradition remains in areas like Poitevin with the Mijet.

• soup, once cooked, can be been useful with whole vegetables or crushed vegetables.

Expressions

In the French language

• the soup kitchen : institution which serves as hot food (of soup mainly) with neediest.
• To be soup with milk : to be unforeseeable.
• To spit in soup : to refuse an offer, a tangible property in a scorning way.
• To arrive or fall like a hair on soup : to arrive or fall badly by the way.
• To go to soup : to give up principles by personal interest.
• Manger soup makes grow : Expression to incite the children to eat soup.

Packet soups

In the years 1870, the German Carl Knorr and Switzerland Julius Maggi invented, industrialized and marketed soups with the state of freeze-dried powder (Maggi, Knorr).

Related words

• Soup
• Bubble
• Consumed
• Andalusian Gaspacho
• Velvety
• Bisque

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