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By: Juliet DeMeo






To: Mrs. Jones and Val the babysitter






1) Which month is Soup month?


a. July

b. August

c. September

d. January


2) True or False: Men are twice more likey to order soup for lunch than women?


3) Americans alone eat more than _____ billion bowls of soup each year


a. Two (2)

b. Fifteen (15)

c. Ten (10)

d. Five (5)




Slurping Satisfaction


Soup! Soup! You know… that warm (or cold), rich and decadent drink? Liquid? Food…? Anyway, soup is actually more interesting than you would think. Want to learn more?!



Serving Up Some History


 People don’t actually know when soup first originated, but there are many theories. One theory is that soup is as old as the start of cooking and the Neanderthals created a soup substance which was created by rendering meat and bones in water over a flame to kill the poison left in the meat.



In 700 BCE, the Greeks ate “black soup” or as they called it “the soup of heros”. It consisted of a white onion broth with mixes of oils, acids, spices, and vegetable juices. That sounds surprisingly good for an ancient recipe! I can smell the delicious broth all the way in the U.S.A! 

By the Middle Ages, people were really taking advantage of soup! They used it for their helpless diets, were customizing their own bowl of grub, and it was affordable which was great because of food shortages. (Oh! That’s good!)


Plus, healers told their patients to have “the broth of fowl”. Fowl? What’s fowl? Well, it’s another word for chicken. (“The broth of fowl” was probably the 12th century version of “an apple a day keeps the doctor away.”)


In the Renaissances age, soup started to be served before the main course. (Go soup!) Plus, street vendors in Europe sold broth that supposedly cured physical exhaustion. (They must have been street doctors).

Have you ever heard someone say the word restaurant and wondered how the word was created? Well believe it or not, you can thank soup. Yes! You heard me! I said soup created the name “restaurant(s)”. (“Why thank you soup!”)


In the 1700s, a shop in Paris, France opened and sold soups and broths. This was the first place that sold pre-made food for people to enjoy. But before resturants, the word restoratifs, (or restorative in English) served the same purpose as the word restaurant. During that time, soups and other broths were made there giving them the name restaurant(s). That’s where the word comes from. But the shop wasn’t the only thing that was called “restaurant”, the soups and broths were too! Strange right?!

From the 1800s to the 2000s, soup advanced. In the 1800s, science made soup turn into different forms like canned and dehydrated. Also, soup was now an option for the main meal and not part of the preparation course. Finally, different cultures and regions started to create their own soup and eventually, the recipes were shared internationally (1900s-2000s).


Where Soup Comes From


Well, soup doesn’t come from just one place. And it definitely doesn’t grow on trees! Sometimes it depends on the kind. For example, canned soup comes from a factory (well duh) and homemade soup comes from that big pot that you could have probably fit in when you were a baby.


Some soups originated in other countries. Minestrone (Italy), Gazpacho (Spain), and French Onion (well I wonder where that soup comes from…?!) Plus many more! It really just depends on the kind of soup you choose.



The Scoop Behind Soup


Soup is usually a broth and bones mixed with veggies. (And meat, if you want!) So you boil your meats in water before ANYTHING ELSE! (Yes before anything else!) Then you add your secret seasonings and place some (not all) of your vegetables inside the boiling mixture. Oh yeah, I almost forgot! You have to stir with a wooden or plastic kitchen spoon.


After a while, the fat from the meat will rise to the top, so you will have to scoop all that out. Now take your meat out of the pot and shred it up so the flavors of the broth soak into the meat. Add more stock to make your broth thicker, add in the rest of your vegetables, and wait until the veggies get mushy. But this isn’t the only way soup is produced. Varies by kind and recipes.



How To Eat Soup

Lesson 1, how to get soup from the bowl to your growling tummy. (Taught by me, Juliet!) There are many ways to eat soup. For example, if you use a spoon, straw, or your mouth, you can slurp up that delicious liquid! (Try not to get it on yourself though!)

But also things like bread or crackers make the taste worth wild! They add a crunch and texture factor to your soup. Plus, the bread and crackers soak up the broth and it gives them some flavor too!



Ceremonial Soup


“Happy birthday Larry!! Let me get a picture of you having some soup!!” Wait, hold up!! On birthdays, don’t we celebrate with cake?! Well, soup isn’t the traditional dish for birthdays (at least all that I know of). Soup is actually used in certain ceremonies, religions, and it is also cultural.


The South American Indians take the bones of their dead ancestor(s), grind them up, and toss them in a “soup” along with the person’s ashes.Then the soup is swallowed by the living family members. I would totally want to digest my mother’s ashes and bones when she passes… (NOT!). Maybe with a little salt and pepper to add some more flavor to that delicious soup. (Still not!)



The Chinese, cantonese, and Thai cultures have to have a bowl of soup during their meals. It is a requirement. And some of their meals are based around the soup dish. Cantonese women believe that in order to win a man’s heart, she must first learn how to make soup!



Why Soup is Special


Really… soup?! But how?! Soup is just a liquid with edible things inside of it. How can it be special?



Well, did you know that soup contributes to 4 ½ cups of veggies and fruits per day? You probably didn’t! (Don’t tell your parents kids! They will make you eat those weird tasting green things!) And you can customize it. (Sweet!)



Plus, when you are sick, a nice bowl of chicken soup will warm up your insides. (It doesn’t sound right, but once you feel it, you’ll love it!) It is also one of those meals that are “everything but the kitchen sink”. (That phrase means you can put anything in it, but just don’t put in the kitchen sink!)


Did that shock you? Soup is more interesting than you thought. From a progressing history, to its significance. Soup is delicious and you should have some, soon!


Campbell's® Top Five:



1) Tomatoe

2) Chicken Noodle

3) Cream of Chicken

4) Cream of Mushroom

5) Chicken of Rice


Progresso® Top Five:



1) Traditional Chicken Noodle

2) Vegetable Classics Minestrone

3) Rich and Hearty Chicken and Homestyle Noodles

4) Traditional New England Clam Chowder

5) Light Chicken Noodle


Amy's® Top Five:



1) Organic Light in Sodium Lentil Vegetable Soup

2) Organic Lentil Soup

3) Organic Chunky Vegetable Soup

4) Organic Split Pea Soup

5) Organic Black Bean Vegetable Soup



Top Five Best Selling Soups

  • Chinese hot and sour

  • Minestrone (italy)

  • Sopa Negra (costa rica)

  • Gazpacho (spain)

  • Halaszle (hungry)

  • Borscht (ukraine)

  • Tom Yum (thailand)

  • Split pea (canada)

  • Menudo (mexico)

  • French onion (france)

  • Mulligatawny (england)

  • Pho (vietnam)

  • Fasolada (greece)

  • Caldo Verde (portugal)

  • Miso (japan)

  • Manhattan Clam Chowder (usa)

  • Cock-a-Leekie (scotland)

  • Ajiaco (columbia)

  • Cabbage (russia)

  • Tarator (bulgaria)

  • Ginataan (philippines)

  • Fish Head Bee Hoon (singapore)

  • Yellow Pea (canada)

  • Peanut (africa)

  • Kwati (nepal)

  • Snert (netherlands)

  • Callaloo (trinidad + tobago)

  • Borscht (ukraine)

  • Mulligatawny (india)

Kinds Of Soup From Around The World

  • Tomato Soup                                

1 medium white or yellow onion

6 tablespoons (3/4 stick) butter

Two 14.5-ounce cans diced tomatoes

One 46-ounce bottle or can tomato juice

3 to 6 tablespoons sugar

1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes

Freshly ground black pepper

1 cup sherry, optional

1 1/2 cups heavy cream

1/4 cup chopped fresh basil

1/4 cup chopped flat-leaf parsley


  • Chicken Noodle Soup                                 

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock, recipe follows

8 ounces dried wide egg noodles

1 1/2 cups shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

-Chicken Stock:

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded

2 carrots, cut in large chunks

3 celery stalks, cut in large chunks

2 large white onions, quartered

1 head of garlic, halved

1 turnip, halved

1/4 bunch fresh thyme

2 bay leaves

1 teaspoon whole black peppercor



  • Wonton Soup

1 tablespoon vegetable oil

1 tablespoon plus 1 teaspoon minced garlic

2 tablespoons finely chopped fresh ginger

1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped

10 cups canned low sodium chicken broth

1/2 pound ground pork

1 egg yolk

2 teaspoons soy sauce

1 1/2 teaspoons rice wine vinegar

1/2 teaspoon sesame oil

1/4 teaspoon crushed red pepper

About 30 wonton wrappers, thawed if frozen

1 1/2 cups thinly sliced bok choy

1/2 cup sliced shiitake mushroom caps

1/4 cup sliced bamboo shoots

  • French Onion Soup

1/2 cup unsalted butter

4 onions, sliced

2 garlic cloves, chopped

2 bay leaves

2 fresh thyme sprigs

Kosher salt and freshly ground black pepper

1 cup red wine, about 1/2 bottle

3 heaping tablespoons all-purpose flour

2 quarts beef broth

1 baguette, sliced

1/2 pound grated Gruyere



Quiz Answers











1) d


2) False


3) c








Hope You Did Good!

The End!