This text is part of the special book Plaisirs.
It bubbles in the pot. No matter what is cooked, the soup warms the body and soul of all household members. Stories about the most popular soups around the world.
This divine recipe has made its way into several European cuisines since ancient Greece. As for the origin of the onion soup known to us, it is more complex.
In the book Butcher: Medieval cuisine in the 14th century.e century, from chef Guillaume Tirel, known as Taillevent, there is a recipe based on onion slices sautéed in oil, then mixed with mashed peas and verjus, the juice extracted from unripe grapes. There is also a secular legend about Louis XV. Returning from the hunt empty-handed, he has only onions, oil and champagne at hand. This trio of ingredients would almost magically turn into onion soup. In the XVIIIe century, it was the turn of Stanislav Leshchinsky, Duke of Lorraine, to succumb to the charm of onion soup, which they tried in a tavern in Champagne.
However, you will have to wait a century before the brilliant idea of decorating it with croutons and cheese comes up. The breaded onion soup, first served to the workers to support them, will quickly please all gourmets!
Stuffed pasta has been present in several cultures for centuries: for example, dumplings in China, momo in Tibet, dumplings in Siberia. As for wonton soup, it would have taken its rightful place in the cuisine of the nobility of the Qing Dynasty in the 17th century.e century.
But only at the end of the Second World War, these bags with aromatic filling won the hearts of the population and many other countries.
Today, Chinese communities around the world add their own special flavor to wonton soup, much to the delight of all gourmets.
It is said that the first recipes for minestrone appeared during the Roman Empire. Due to the economic boom, residents have access to a greater variety of vegetables, so farmers also have more leftovers to use in their humble recipes. This is where minestrone soup was born.
While it usually contains tomatoes, beans, pasta, carrots, and celery, the ingredients can be interpreted depending on the vegetables available, the time of year, and the tastes of the person making it.
Some are thicker and others are thinner depending on the amount of broth added. You might as well say that this is zero waste soup par excellence!
The secret to good pho (pronounced “fire”) is in the broth. Often flavored with cinnamon, star anise, coriander seeds and ginger, it is very sweet.
Vietnam’s flagship soup is said to have originated in Hanoi between the 1880s and 1900s when there was active interaction between the Vietnamese, the French and the Chinese. The French bring their beef habit, and the Chinese bring rice noodles and spices.
At the end of the French occupation, pho spread throughout Vietnam and then around the world. Its recipe is adapted depending on the availability of ingredients and individual preferences. But the basis of all pho is a hot broth with an exquisite taste.
Seafood chowder has been a typical New England dish since the 1700s, said to have been introduced by Breton sailors. Like many other dishes, it was first considered a food for the poor as it was made from the abundance of produce in the region.
The most popular New England clam soup is cooked in a thick milk-based broth. It often also contains potatoes, onions, and sometimes even bacon.
The Manhattan-style chowder features a red-colored broth due to the addition of tomatoes and tomato paste. Its broth is also much thinner and clearer due to the clam juice added to it.