Spoonful of Soupy Stories

It is said that soup was initially a gruel-like liquid that was sopped up with bread – sop meaning bread soaked in liquid, and was eaten as a light meal between lunch and supper, which used to be called souper but later became supper.

Soup is a nourishing, filling and economical liquid meal, sometimes a light soup or a thick broth, using a meat or vegetable stock which is made by cooking bones and meat or vegetables and strained. One can buy stock cubes nowadays, which makes life a whole lot easier!
When making a good old-fashioned homemade soup or thick broth, the basis for me always has to be dried beans, split peas, lentils, barley; noodles or dumplings can be added to thicken it towards the end of the cooking period and make it a real filling meal, tough meat cuts and/or bones or leftover meat or chicken and vegetables of course is added as well.

We all know about the good work done by people volunteering their time, and money in many cases, like our very own @papilloncharity with Soup kitchens. These likely started during the Great Depression to help feed the poor, and of course are still found in many parts of the world; more so of late with unemployment figures rising since the Covid pandemic.

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Of course today there are gourmet versions, some that originated in France, like bouillon and consommés or even a cold soup which usually is served as an entrée before the main meal.

Butternut soup also is a delicious entree before supper.

Bisques and Chowders are my favourite and are creamy soup made with seafood and the addition of fresh cream.

Another version made with the addition of Coconut Cream.

Borscht or beetroot soup is one I still have to make, and is a staple in many of the Slavic countries. My son spent lockdown in Orenburg, Russia, last year and stayed with a very kind family; he particularly enjoyed the version with cabbage added to this soup.

We're in spring here in South Africa, but the sudden very cold spell had me going out to the food store to buy soup ingredients. My family enjoys a thick vegetable soup made with a mix of green split peas, lentils and barley plus noodles and of course vegetables.

I forgot to add the potatoes when taking my pic, can't leave that out of my soup!

When hubby came home with an instant pot/ pressure cooker some time back, I honestly thought this was one appliance that I was hardly ever going to use, but how wrong was I.
I use it to make delicious stews, curries and of course soups when in a hurry!

My homemade vegetable soup is the perfect lunchtime dish to have on a cold day, and I often make scones to serve with it, but here I health bread toasted lightly and cut into fingers.

I have not found anything easier to make on a cold day, than a hot bowl of thick soup for a filling lunchtime meal that is enough to serve the whole family and our staff, plus there's always leftovers for the next day, or for a second helping for the menfolk!

BON APPETIT FRIENDS!

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