“What a marvelous resource soup is for the thrifty cook – it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables.” Julia Child
With the season’s celebrations underway, one of the ideal ways to put the extra meat and vegetables to good use is to make them into soup. From the clear soups ( bouillon, consomme) to thick (purees, bisques, veloutes) soups are a consistent favourite with many. Its origins can be traced back to the Roman Era as evidenced by use of the middle English word “soup” from the Old French “soupe” which in turn is derived from “suppa” of Late Latin of Germanic roots. Additionally evidence of existence of soup can be found to as early as 20,000 BC with the discovery of the technique of “boiling” and waterproof jars. Yet since then, soup has been revolutionized to the traditions, customs, flavours, taste as well as style of the local cuisine to the extent that soup is not simply a starter or appetizer but also eaten as dessert or with fruit, as well as being served hot or cold.
“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.” Marge Kennedy
Come December with the cold and snow, there’s nothing more apt than having pepper pot soup. This soup made from scraps meat and peppercorn had gained mass popularity during the Revolutionary War days in Colonial America. As the legend goes, during the battle of Valley Forge in an exceptionally cold harsh winter of 1777-78, food was often scarce and conditions deplorable. The soldiers were low on food and Christopher Ludwick, a baker general of the Continental Army, gathered whatever food he could scrounge together to feed the cold and frail soldiers. Gathering scraps of tripe, meat, and some peppercorn, he mixed the ingredients together with some other seasonings and created the hot, thick, and spicy soup we now know as pepper pot soup. It quickly became known as “the soup that won the war” as the soup gave the soldiers the warmth and strength that they needed to push the enemies back through the harsh winter weather.
It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it. M. F. K. Fisher
From the Belgian Waterzool to the Russian Solyanka, Vietnamese Pho, Partan bree of Scotland; each country, place and local cuisine have their own version of soup of meat and vegetables. Whichever name it may be by, essentially soups ward off the wintry chill satisfying not just the palate and hunger, but also keep us simply warm, comfortable and nice.