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The refereshing chill and tang of these as a first course or as a 'starter' is a wonderful nudge to one's appetite. The beading of moisture that usually forms on the cups adds to the illusion of coolness.
The main thing to remember is that cold soup must be really cold, just as hot soup must be really hot, to be good. A quick way to get soup very cold is to pour it into the ice tray of the refrigerator.
Advances in science also permitted the adjustment of nutrients to fit specific dietary needs (low salt, high fiber, etc.).
They seem more delicate, and refresh in a quiet, serene sort of way." ---Serve it Cold!
: A Cookbook of Delcious Cold Dishes, June Crosby and Ruth Conrad Bateman [Gramercy Publishing Company: New York] 1968 (p.
Until bread was invented, the only kind of thick soup was a concoction of grains, or of plants and meat cooked in a pot.
Gruel or porridge was thus a basic food, a staple from of nourishment, and long held that place in Western countries, for in practice bread was a luxury eaten only in towns.
Broth [Pot-au-feu], bouillion, and consomme entered here.