This text is part of the special book Plaisirs
In pots, bubbles. Whatever is cooked, the soup warms the body and soul of the whole family. Stories about the most popular soups around the globe.
This divine recipe has entered several European cuisines since ancient Greece. As for the origin of the onion soup we know, it is more complex.
In the book Meat maker: Medieval cuisine in the 14th centurye century, by chef Guillaume Tirel, known as Taillevent, there is a recipe based on onion slices fried in butter, then mixed with a pea puree and verziu juice – juice extracted from unripe grapes. There is also the worldly legend of Louis XV. Returning empty-handed from a hunting trip, he has only onions, butter and champagne on hand. This trio of ingredients would almost magically turn into onion soup. In the XVIIIe century, it was the turn of Stanislas Leszczynski, Duke of Lorraine, to fall under the spell of onion soup enjoyed at a guesthouse in Champagne.
However, it will be necessary to wait a century before you have the great idea to garnish it with croutons and cheese. First, served to workers to keep them, au gratin onion soup quickly satisfies all gourmets!
Stuffed pasta has been present in several cultures for centuries: noodles in China, momos in Tibet, dumplings in Siberia, for example. As for the toned soup, she would have carved a chosen place in the kitchen of the Qing dynasty nobles in the 17s.e century.
But it was not until the end of World War II that these taste-filled bags won the hearts of the general population and many other nations.
Today, Chinese communities around the world are adding their own special toned soup change, to the delight of all foodies.
The first minestrone recipes are said to have appeared during the time of the Roman Empire. Due to the economic boom, residents then have access to a wider variety of vegetables, so villagers have even more leftovers to use in their modest recipes. From there lindi minestrone soup.
Although it usually contains tomatoes, beans, pasta, carrots and celery, the ingredients are subject to interpretation, depending on the vegetables available, the seasons and the tastes of the person who cooks it.
Some are thicker while others are more liquid depending on the amount of fluid added. It can also be said to be a waste-free soup par excellence!
The secret of good pho (pronounced “fire”) is in the soup. Often flavored with cinnamon, star anise, coriander seeds and ginger, it is very sweet.
Vietnam’s main soup is said to have originated in Hanoi between 1880 and 1900, when there was a lot of interaction between Vietnamese, French and Chinese. The French bring the habit of eating beef, while rice noodles and spices are brought by the Chinese.
At the end of the French occupation, pho made its way all over Vietnam, then all over the world. His recipe is tailored to the availability of ingredients and individual preferences. But the spicy hot soup remains the basis of all pho.
Seafood sushi has been a typical New England dish since the 1700s. It is said to have been brought by Breton sailors. Like many dishes, it is initially considered food for the poor as it is made from an abundant commodity in the region.
The most popular, New England oyster mushroom, is cooked in a thick milk-based soup. It often also contains potatoes, onions and sometimes even bacon.
Manhattan style soup is distinguished for its reddish juice due to the addition of tomatoes and tomato paste. Its juice is also much more fluid and clear, due to the mollusk juice that is added to it.