beats a bowl of soup in restoring warmth and vigor. Indeed, just the first sip
of a clear or creamy soup is enough to remind people of the goodness of this
culinary creation. However, there's more to soup than meets the palate. Here
are some surprising facts you might want to know about it.
broth and bouillon.
What's the difference? Verbalized in a sentence, these three words might just
sound like an incantation from Harry Potter. However, they're not, but rather
three names for the same thing --- the brew or liquid obtained from either
simmering meat, bones, fish or vegetables; with seasonings and water. The
resulting stock broth or bouillon by itself is a basic soup. Nonetheless, it
could be made fancier by adding other ingredients. Anyway bouillon is just the
French word for stock or broth.
an "interesting" historical note, bouillon cubes (for those instant soup
stocks) were actually, first made during the Medieval Ages. It seems that cooks
in most medieval castles cooked great batches of soup and kept those not eaten
by continually boiling and simmering them until all the water contents has been
eliminated. The resulting "beef" mass was then kept and pieces broken off
when needed. Like today, they just add water to the brownish mass to produce
it or not there are soups made from fruits. In Sweden, people dine on fruit
soups for breakfast and yes, dessert. It seems that the Germanic tribes have a
"fruit tooth" and have, since time immemorial made soups of either fresh or
dried fruit, cooked in wine or water. Additional sweeteners are added to such
soups to make them thick in consistency. Although most fruits can be made into
fruit soups, berries are usually preferred for this dish. A semolina-based
pudding usually accompanies this sweet soup when served.
the price-tag, Filipinos are well-aware of birds' nest soup, as Palawan
supplies quite a lot of the exotic ingredients needed for making it. What is it?
Well, its none other than the nest of swifts living on the cliffs of El Nido.
Made from the mucus of the salivary glands of these birds, birds' nests fetch
quite a sum when cleaned and sold in specialty stores.
What's not mentioned however,
is that gathering these birds' nests is quite a dangerous undertaking as not a
few gatherers lost their lives by losing their footing when collecting them.
cooked with chicken broth, water chestnuts, mushrooms and ham; birds' nest
soup is said to be very delicious indeed --- despite the human cost.
it or not, some soups are actually associated with specific nationalities. A few
examples would be borsht which is very Russian, if not Ukrainian; cock-a-leekie,
which is very Scott; minestrone, which is very Italian; and gazpacho, which is
very Iberian (or Spanish).
are these soups? Well, a borsht (or borsch) is essentially a soup with beets as
the main ingredient. In Russia, it is served with sour cream, while the
Ukrainians usually make do without the latter.
cook-a-leekie by its very name tells the dinner what it's made of --- an old
cock (chicken) and leeks, plus seasonings of course. Some pundits note that the
tough chicken can be associated with the stubborn nature of most Scotts most of
whom can't live without this soup.
meal in itself, the minestrone is made of broth, pasta (or rice), seasonings and
Parmesan cheese. This northern Italian soup is considered by some to be quite
a "hefty" soup because of the ingredients involved. Some culinary critics
also note that you can tell the financial status of Italian families simply by
looking at this soup. It seems that the more watery it is, and the sparer the
ingredients, the poorer the family usually is.
a cold soup, the gazpacho, some Spaniards aver, was created by a very thirsty
angel on a very hot day. This soup is usually made of fresh tomatoes, oil,
seasonings, green peppers, cucumbers, chopped chives, fried croutons, and most
of all, that staple of Mediterranean cuisine, garlic.