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Jewish Soups
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Jewish
Soup Recipes |
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 Soup
is usually a savory liquid food that is made by combining ingredients,
such as meat, vegetables and beans in stock or hot water, until the
flavor is extracted, forming a broth. Boiling was not a common cooking
technique until the invention of waterproof containers (which probably
came in the form of pouches made of clay or animal skin) about 5,000
years ago (possibly longer), so soups presumably were little-known
before that time.
Over the centuries, the terms gruel and potage have become separated
from broth and stock (and their refinement, consommé). The language
may have shifted over time, but the modern definitions of soup and
stew were established in the 18th century: soups usually are more
liquid; stews are thicker, containing more solid ingredients. Stews
are cooked in covered containers for longer periods of time, at a
gentle boil with less water and at a lower heat.
Traditionally, soups are classified into two broad groups: clear soups
and thick soups. The established French classifications of clear soups
are bouillon and consommé. Thick soups are classified depending upon
the type of thickening agent used: purées are vegetable soups
thickened with starch; bisques are made from puréed shellfish
thickened with cream; cream soups are thickened with béchamel sauce;
and veloutés are thickened with eggs, butter and cream. Other
ingredients commonly used to thicken soups and broths include rice,
flour, and grain. |
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