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The refereshing chill and tang of these as a first course or as a 'starter' is a wonderful nudge to one's appetite. The beading of moisture that usually forms on the cups adds to the illusion of coolness.The main thing to remember is that cold soup must be really cold, just as hot soup must be really hot, to be good. A quick way to get soup very cold is to pour it into the ice tray of the refrigerator.The modern restaurant industry is said to be based on soup.Restoratifs (wheron the word "restaurant" comes) were the first items served in public restaurants in 18th century Paris.Food historians tell us the history of soup is probably as old as the history of cooking.The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable.It is only the liquid part of these classical dishes which has retained the name of soup. 65) [NOTE: Escoffier's notes regarding soup classification and serving are also contained in this book.] Recommended reading: Cold soup. We Americans are not collective fans but we are intrigued. And we're inclined to agree with much of this praise. The idea may be so strange to a number of us and so different from the bracing stimuli of hot soup, it might be necessary to adjust our mental taste reflexes to the delicacy, the soothing quiet effect of chilled soup.

Medicinal spices and herbs might be added to these various soups, especially if they were intended for invalids as part of a prescribed diet." ---Food in the Ancient World from A to Z, Andrew Dalby [Routledge: London] 2003 (p. Soups of the old classical kitchen were in fact complete dishes in themselves and contained, apart from the liquid content and its vegetable garnish, a wide variety of meat, poultry, game and fish. In most countries, cuisines and periods; for starters, dessert or holiday fare. "Reams have been written about the worth of good hot soup.Canned and dehydrated soups were available in the 19th century.These supplied the military, covered wagon trains, cowboy chuck wagons, and the home pantry.This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids.Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes.On this point as on many others, culinary art owes much to Careme...." ---The Complete Guide to the Art of Modern Cookery, A. And contrary to what you might think at first, just about as many are from cold lands as from the tropics or sun countries.Escoffier, first translation of Le Guide Culinaire [1903] by H. Russia makes a meaty hot borsch, but their chilled beet borsch is much more popular and more of a classic.They may initially have been cooked by hot stones in receptacles of natural substances, and then in utensils which could go straight over the fire.Soup, in fact, derives from sop or sup, meaning the sliced of bread on which broth was poured.The Danes dote on chilled buttermilk soups, and all Scandinavians and Finns as well enjoy their cold fruit soups as a first course or dessert.Around the Mediterranean, the Greeks make a chilled lemon soup called Avgolemono that looks and tastes like chilled sunshine.

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