Soup goes back to the beginning of time – in days gone by food was not nearly as plentiful as it today. Using vegetables and a large pot with water was a way to feed a family that could be done cheaply. The soup was often times the main meal for a family with low income. The more affuent families served soup as a first course. Consomme and broth trace it’s beginning back to Paris during the 18th century and went by the name of ‘restoratifs’. Today we use that term to describe a place to eat known as a – ‘restaunrant’.
In the summertime cold vegetable soups can be refreshing on a very hot day – the more robust hot, packed with potatoes, gravy and root vegetable soups being more suited to warm people up during the winter.
The most popular and well-known of cold vegetable soup is Gazpacho, originally from Andalucia, southern Spain it evolved through Moorish and Roman cuisines. Consisting of Olive oil, garlic, stale bread, vinegar, ground almonds it was called white gazpacho. Once tomatoes and peppers were imported to the New World from Spain they were added to the vegetable soup and there are a multitude of varieties today some soups made with with avocados and tropical fruits and occasionally watermelon.
The classic Vichyssoise created by Louis Diat chef at the Ritz-Carlton in New York In 1927. This recipe is made with leeks and potatoes. It is pureed, seasoned, and a daub of cream added just before serving. It is known to be served cold an easy recipe to prepare.
When we think of vegetable recipes we often think of tomato soup. It uses chop tomatoes, onions, garlic, and thyme. When served with a loiaf of crusty bread. The combination is hard to beat. You can make it creamier by adding a little cream. If you prefer a crunchy taste add chick peas.
Summer vegetable soup has three basic stock items. Olive oil, onion and garlic should be the first added to the pan followed by tomatoes, vegetable or chicken stock, red or green pepper, celery, zucchini, and fresh seasoning. Cook all ingredients and stock until they are tender. Delicious.
The base of your vegetable soup should include Garlic, olive oil, onion and celery and stock this is crucial as is garnishing with fresh herbs. In the summer the seasonal produce which is abundant is great to use for your vegetable soup you can use the season’s freshest and best – asparagagu, green beans, zucchini can make simple and refreshing soup recipes.
Want to find out more about vegetable soups, then visit richard mongiovi’s site on how to choose the best vegetable soup recipes for your needs.