Evidence of the existence of soup can be found as far back as about 20,000 BC. Animal soup recipes pdf free download and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were used. This method was also used to cook acorns and other plants.
In 1765, a Parisian entrepreneur opened a shop specializing in such soups. 19th century, and today a great variety of canned and dried soups are on the market. 5 billion bowls of these three soups alone each year. Condensing soup allows soup to be packaged into a smaller can and sold at a lower price than other canned soups.
Since the 1990s, the canned soup market has burgeoned with soups marketed as “ready-to-eat”, which require no additional liquid to prepare. Dried ramen noodle soups are popular lunch items. In French cuisine, soup is often served before other dishes in a meal. In 1970, Richard Olney gave the place of the entrée in a French full menu: “A dinner that begins with a soup and runs through a fish course, an entrée, a sorbet, a roast, salad, cheese and dessert, and that may be accompanied by from three to six wines, presents a special problem of orchestration”. Fruit soups are prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. Many varieties of fruit soups exist, and they may be prepared based upon the availability of seasonal fruit. Cold soups are a particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature.