Soup

Lore & Background

The term 'soup' derives from an unrecorded post-classical Latin verb 'suppare' meaning 'to soak', from the Germanic root 'sup-', which also produced 'sup' and 'supper'. It passed into Old French as 'soupe', meaning a piece of bread soaked in liquid, and later the term transferred to the liquid itself. The ancient conjunction of bread and soup persists in croutons, French onion soup, and bread-based soups like German Schwarzbrotsuppe, Russian Okroshka, and Italian pappa al pomodoro. Soups have been made since prehistoric times, with the first soups made from grains and herbs. Later, legumes, other vegetables, meat, or fish were added. The ancient Romans had a great variety of soups, as recorded in the collection 'De re coquinaria'. In European and Arab cuisines, soups continued after the fall of the Roman Empire. The earliest known German cookery book, the 'Kuchenmeisterei' (c. During the 17th century, the soup itself became seen as the most important element of the dish, rather than the 'sops' it contained. In Asian cuisines, soup became a familiar breakfast dish, unlike in the West. In China and Japan, thin soups are often drunk from the bowl. Miso soup is the traditional breakfast soup in Japan, but in a traditional kaiseki meal, the soup course (usually a clear soup) appears early, and the meal ends with rice and pickles. Ramen, a noodle soup, is documented only from the second half of the 19th century. Chinese soups include bird's nest, shark's fin, and snake soup, the latter an iconic tradition in Cantonese culture.

Reader's Guide

Soup holds a unique place in culinary history as one of the oldest prepared foods, dating to the Upper Palaeolithic. Its evolution from simple grain-and-herb broths to complex dishes reflects broader developments in cooking technology and cultural exchange. The term itself, rooted in the concept of soaking, highlights the enduring link between bread and liquid dishes. Soups have served dual roles: as a refined first course in formal dining and as a vital source of nourishment for the poor, with soup-kitchens appearing from the 16th century in the Middle East and later across Europe and America. The boundary between soup and stew is imprecise, as seen in dishes like bouillabaisse and Hungarian goulash, which some consider a soup. In Asia, soups like miso and ramen have become iconic, while in the West, soup remains a common starter. The historical record shows soup's adaptability across all continents, from Roman recipes to medieval German cookbooks, and its persistence as a staple in both peasant homes and banquets. Its significance lies in its universality and its ability to provide sustenance in times of hardship, as well as its endless variety of forms and flavours.

Did You Know?

• The first soups were made from grains and herbs; later, legumes, other vegetables, meat, or fish were added.
• The word 'soup' dates back to an unrecorded post-classical Latin verb 'suppare' meaning 'to soak'.
• In Japan, miso soup is the traditional breakfast soup, but in a formal kaiseki meal, the soup course appears early and the meal ends with rice and pickles.
• During the Irish famine, chef Alexis Soyer set up a kitchen in Dublin capable of feeding a thousand people an hour.