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It is only the liquid part of these classical dishes which has retained the name of soup. 65) [NOTE: Escoffier's notes regarding soup classification and serving are also contained in this book.] Recommended reading: Cold soup. We Americans are not collective fans but we are intrigued. And we're inclined to agree with much of this praise. The idea may be so strange to a number of us and so different from the bracing stimuli of hot soup, it might be necessary to adjust our mental taste reflexes to the delicacy, the soothing quiet effect of chilled soup.
Restoratifs (wheron the word "restaurant" comes) were the first items served in public restaurants in 18th century Paris.The refereshing chill and tang of these as a first course or as a 'starter' is a wonderful nudge to one's appetite. The beading of moisture that usually forms on the cups adds to the illusion of coolness.The main thing to remember is that cold soup must be really cold, just as hot soup must be really hot, to be good. A quick way to get soup very cold is to pour it into the ice tray of the refrigerator.On this point as on many others, culinary art owes much to Careme...." ---The Complete Guide to the Art of Modern Cookery, A. And contrary to what you might think at first, just about as many are from cold lands as from the tropics or sun countries.Escoffier, first translation of Le Guide Culinaire  by H. Russia makes a meaty hot borsch, but their chilled beet borsch is much more popular and more of a classic.A thick porridge of some kind is still the staple food of many peoples, and it is not always made of cereals, but may consist of other starch foods: legumes, chestnuts or root vegetables." ---Food in History, Maguelonne Toussaint-Samat, translated by Anthea Bell [Barnes & Noble Books: New York] 1992 (p. This category included liquid foods for invalids, such as beaten egg, barley and emmer gruel..the water from boiling pulses, vegetables or other foods...soups or purees made from vegetables or fruits...broth made with meal of legumes or cereals with added animal fat..soup in the usual modern English sense, based on meat and vetetables... The culinary preparations included in this section are of fairly recent origin in their present form, dating from only the early part of the 19th century.
Medicinal spices and herbs might be added to these various soups, especially if they were intended for invalids as part of a prescribed diet." ---Food in the Ancient World from A to Z, Andrew Dalby [Routledge: London] 2003 (p. Soups of the old classical kitchen were in fact complete dishes in themselves and contained, apart from the liquid content and its vegetable garnish, a wide variety of meat, poultry, game and fish. In most countries, cuisines and periods; for starters, dessert or holiday fare. "Reams have been written about the worth of good hot soup.
Tropical countries all over use their lush produce to make exotic cold soups of avocado, coconut, melon, strange vegetables and fish of all kinds.
Perhaps the all-time favorite cold soup is our own American-made original Creme Vichyssoise Glacee creatd by the late Chef Louis Diat at the New York Ritz.
This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids.
Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes.
The ways to make Spain's iced salad-soup, Gazpacho, are without number...