There is nothing like sitting down to a bowel of hot soup on a frosty winter night here in the Midwest. It is even good for us as our grandparents knew. Now, experts are saying that the combination of chicken and broth has real medicinal value.
When was soup invented and who invented it? The word soup comes from the English term "sop," meaning a slice of bread soaked in liquid. Soup as we know it came to be eaten one-hundred years after Catherine de Medici in 1553 arrived in France and transformed the world of French cuisine. However, I personally think that people have ate some version of meat cooked in heated water for thousands of years. Evidence, including residue sticking to pots, tells us man consumed soup by the Iron and Bronze Ages. The Ancient Romans ate soup, including a type of fish broth cooked in wine and spices. The Greeks were familiar with soup as well, as the following quote from a play by the Athenian satirist Aristophanes illustrates:
Today, the world of soup is large. We enjoy thick soup, hearty Russian borscht, French clear soup made from boiled beef and vegetables, and a host of soup in between. It can be a meal, an appetizer, or our winter night comfort food. Below is my recipe for a hot bowl of soup on a cold Chicago night.
New England Potato Soup
Makes 6 servings
Prep Time 25 Min
Cook Time 15 Min
Ready in 40 Min
INGREDIENTS
* 1 medium onion, chopped
* 1 celery rib, thinly sliced
* 2 tablespoons butter or margarine
* 1 (14.5 ounce) can chicken broth
* 3 medium potatoes, peeled and cubed
* 1 1/2 teaspoons sugar
* 1/2 teaspoon salt
* 1/2 teaspoon dried rosemary, crushed
* 1/2 teaspoon dried thyme
* 1/8 teaspoon pepper
* 1/3 cup all-purpose flour
* 2 1/2 cups milk, divided
* 1 1/2 cups cubed fully cooked ham
* 1 cup frozen peas
DIRECTIONS
1. In a saucepan, saute onion and celery in butter until tender. Add broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in ham, peas and remaining milk; simmer 7 minutes and serve.
When was soup invented and who invented it? The word soup comes from the English term "sop," meaning a slice of bread soaked in liquid. Soup as we know it came to be eaten one-hundred years after Catherine de Medici in 1553 arrived in France and transformed the world of French cuisine. However, I personally think that people have ate some version of meat cooked in heated water for thousands of years. Evidence, including residue sticking to pots, tells us man consumed soup by the Iron and Bronze Ages. The Ancient Romans ate soup, including a type of fish broth cooked in wine and spices. The Greeks were familiar with soup as well, as the following quote from a play by the Athenian satirist Aristophanes illustrates:
Today, the world of soup is large. We enjoy thick soup, hearty Russian borscht, French clear soup made from boiled beef and vegetables, and a host of soup in between. It can be a meal, an appetizer, or our winter night comfort food. Below is my recipe for a hot bowl of soup on a cold Chicago night.
New England Potato Soup
Makes 6 servings
Prep Time 25 Min
Cook Time 15 Min
Ready in 40 Min
INGREDIENTS
* 1 medium onion, chopped
* 1 celery rib, thinly sliced
* 2 tablespoons butter or margarine
* 1 (14.5 ounce) can chicken broth
* 3 medium potatoes, peeled and cubed
* 1 1/2 teaspoons sugar
* 1/2 teaspoon salt
* 1/2 teaspoon dried rosemary, crushed
* 1/2 teaspoon dried thyme
* 1/8 teaspoon pepper
* 1/3 cup all-purpose flour
* 2 1/2 cups milk, divided
* 1 1/2 cups cubed fully cooked ham
* 1 cup frozen peas
DIRECTIONS
1. In a saucepan, saute onion and celery in butter until tender. Add broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in ham, peas and remaining milk; simmer 7 minutes and serve.
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