Cream soup: a variety of choices

In many countries, one of the traditional first courses, which is served for dinner, is soup. This dish is prepared from a variety of ingredients. The name of the soup depends on what products are included in its composition. Borsch, ear, saltwort, sorrel, beetroot, cream cheese soup, mushroom - this is just a small part of the first dishes, which is in cooking.

Historians-culinary experts believe that for the first time soup began to be cooked (not cooked) in ancient times. It was a perishable thick soup of baked on the rocks, and then crushed cereals and grains.

In the Middle Ages, wine was thought to be soup with soaked bread in it. This wine wine was the favorite delicacy of the warriors. The guilty, negligent warriors were punished, depriving them of the opportunity to consume wine soup for food.

Historians of culinary arts have several assumptions of when soup became a dish that is cooked on fire. According to one version, boiled soups appeared when a man learned to make pottery. On the other - when a person tamed the fire and mastered the technology of cooking. Scientists suggest that for the preparation of the first soup (meat in water) people used the skins of the animals they killed, which they hung over the fire, tying in a special way. According to the data that historians have, soup began to cook even primitive people who lived in the Stone Age in the Mediterranean.

Taking as a basis the recipe of Neanderthals, the Romans when cooking soup to meat and water began to add vegetables (carrots, onions, garlic) and spices (fennel, coriander, mint, parsley). The most ancient recipe for the first dish archaeologists found in the book of culinary recipes Apicurus, which was written in the IV century.

After the fall of Rome, the history of soup was continued by Byzantium, enriching it with the traditions of Central Asia, the peoples of which, when cooking food, widely used various vegetables.

Poets of the 12th-13th centuries in their works sang the soups-mashed potatoes, the first creamy soups, which are still very popular in modern cooking. Their base is similar in its consistency to a less common dish, like cream soup. These dishes are similar to each other only in a uniform density, but they are absolutely different in composition. Soups-mashed potatoes are prepared on meat or vegetable broth, and cream soups - on a dairy or creamy basis.

One of the most ingenious peoples in the preparation of the first dishes is rightly considered the French, who by the end of the XV century in their culinary book entered more than 70 types of soups. The French peasant ate a broth twice a day with cereals and vegetables and considered it his main food. The soup base served as a sauce for the more affluent townspeople by gravy to the main, more often meat products, cooked in it. At the beginning of the XVI century, the French learned to prepare the first dishes with vermicelli, and in Normandy, soup on flour basis was very popular.

Until now, Parisians are considered to be big soup lovers, on their table you can often see both a traditional onion soup, and an exquisite cream soup made from forest mushrooms and cream.

The first metal saucepan, capable of withstanding high temperatures, appeared in France in the 17th century, which allowed cooks to improve their techniques in cooking and, in addition to simple soups, more refined and complex dishes began to appear on the tables. During this period, meat broths and vegetable broths were widely used, which were considered the "elixir of life" and were often prepared for patients.

Nowadays, in dietary nutrition, broths and vegetable soups are also often used. After all, such dishes, such as vegetable cream soup , are very nutritious, contain vitamins and are easily absorbed by the weakened disease of the body. And what's important is that they prepare easily and quickly.

Recipe for cream soup from vegetables

You will need: 200 g of boiled red beans, 100 g of green peas (fit frozen), 1 pc. Sweet pepper, 2 pcs. Zucchini, onion and carrots (one at a time), clove of garlic, 200 g of mashed tomatoes, 2 tablespoons of olive oil and yogurt, basil leaves and salt.

Vegetables are cut large, put together in a saucepan with peas and beans. Pour 2 liters of water, bring to a boil and cook for 20 minutes, until the vegetables are soft. At the end of cooking, about 2 minutes before cooking, add butter, salt and mashed tomatoes to the pan. Remove the pan from the heat, pull out the vegetables and chop them with a blender. Then the mashed thus obtained, dilute with vegetable broth until the soup consistency and bring to a boil, but do not boil. Easy vegetable cream soup is ready. Serve better the dish hot, sprinkling it with chopped garlic and basil, filling a spoonful of yogurt.

In the twenty-first century, the modern technology of cooking, semi-finished soups, came to help a modern woman to help her housekeeping. This invention first appeared in America at the beginning of the 20th century, when the canning company of Joseph Campbell released the first soup concentrate in a dry briquette. This novelty was instantly appreciated by travelers, soldiers and working women all over the world. Today, in stores, in addition to semi-finished products in packages, consumers are offered a variety of options for first courses - borsch, hodgepodge, mushroom cream soup, ready and poured into individual packaging, which can only be heated.