Soup help...??

Question

I am in home ec class and we have a worksheet to fill out about the soup of our choice. it has to be kinda old (as in nothing more recent then the 60s). But i can only find recipes not info as in origin and race its created by. I just need a link thanks.

Not allowed to use wikipedia my school thinks its not "trustworthy".

Answer 1

i'm not really sure what you are asking. but avgolemono soup is greek and it's been around for ages. you could google that.

Answer 2

This recipe is from my "The Old Farmer's Almanac Colonial Cookbook". It came from the Old Farmer's Almanac first published in 1792. The methods of cooking have been updated to how we prepare today or you would be spending all day in the kitchen.

POTATO SOUP

4 potatoes
3 cups milk
1 T chopped onion
2 T butter
1 T flour
salt
cayenne pepper

Boil the potatoes and mash them. Brown the onion in butter, add the flour, then the potatoes, milk and seasonings. Stir and heat until smooth. Serve sprinkled with grated cheese and chopped parsley

Another from the same book is:

ESAU'S POTTAGE

From an old cook book, here is the lineal descendant of the soup for which Esau sold his birthright - the kind of soup to come home to on a winter's night.

1/2 lb green split peas
1/4 lb red lentils
2 T pearl barley
4 T white beans
1 good soup bone
1/2 lb shin beef
2 carrots, diced
2 stalks celery, diced
1 onion, thinly sliced
2 quarts water
salt and freshly ground pepper
large sprig of parsley
extra parsley to garnish

Put the peas, lentils, barley, and beans into a large bowl, cover to twice their depth with cold water and leave to swell overnight. Next day rinse well. Put the bone and the meat (in one piece) with salt and water into a soup kettle. Bring slowly to the boil, skim, then add the other ingredients. Cover and simmer as slowly as possible for 2 or 3 hours, stirring occasionally. When the soup is ready the legumes will have dissolved into a puree, and sieving will be unnecessary. Before serving taste for seasoning, remove the bone, and serve a little of the meat with each serving. Garnish with scissored parsley. Serves 6-8

Answer 3

Minestrone soup (according to Wikipedia) was a staple of the Roman army when it was on the march. This soup is still made in every Italian kitchen and my mom and grandmother used to serve it as an appetizer, although it can be the main meal.

It may be made in many ways, since it is a "pot luck" soup usually made from leftovers (so it never comes out quite the same way.) Sometimes it has meat in it, but most of the time it is prepared with only vegetables, beans and a little pasta as the base soup.

GARDEN MINESTRONE SOUP

2 tsp. olive oil
1 c. chopped onion
2 tsp. chopped fresh oregano
4 garlic cloves, minced
3 c. chopped yellow squash
3 c. chopped zucchini
1 c. chopped carrot
1 c. (about 2 ears) fresh corn kernels
4 c. chopped tomato, divided
3 (14-ounce) cans chicken broth, divided
1/2 c. uncooked ditalini pasta (very short tube-shaped macaroni)
1 can (15.5-oz.) cannelini beans, rinsed and drained
1 6-oz. package fresh baby spinach
1 tsp. salt
1/2 teaspoon black pepper
1 c. (4 oz.) grated cheese
black pepper (optional)

Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat. Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in the remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes. Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely pepper, if desired. Makes 8 servings.

Answer 4

Look up Cream of Potato Soup, it was a favorite from the depression era, when people had little money. Potatoes, onions, celery and milk, basically.

Answer 5

Have a look at the Great American Cook Book.

Answer 6

This might take some reading, but I bet what you need is here.

http://www.foodtimeline.org/foodsoups.html

Answer 7

http://en.wikipedia.org/wiki/Russian_cuisine Here's one for Russa.

Answer 8

Gazpacho is a cold, traditional Mexican soup
http://en.wikipedia.org/wiki/Gazpacho