| No dish or type of dish appears across the world | | | | chef named it after him. Some soups are made |
| like soup. Developed independently, each soup | | | | the same way out of tradition with little variation, |
| reflects the area of the world that it comes from | | | | like French Onion Soup. On the other end of the |
| and stems from what was available to their first | | | | extreme are regional soups. They always have |
| soup makers. There are soups made from stocks | | | | much in common with each other but are each |
| and broths, like beef, chicken, vegetable, and fish. | | | | made differently, sometimes changing with what |
| Some are cream based while others are made | | | | is on hand. In the Bayou, Gumbo, thickened with a |
| with purees (bisques). From there just about | | | | roux, is like that. |
| anything can be added. Some have local animals | | | | Other soups are newer to the table and reflect |
| like snakes or things a bit more odd like bird nests | | | | today's preferences. Cucumber soup is a newer, |
| (in Bird's Nest Soup the nest is just quickly soaked | | | | unique soup. It is basically a health conscience |
| in boiling broth to release the sparrow saliva that | | | | bisque serve hot or cold, though being made with |
| binds it). Some are served hot while others at | | | | cucumbers and yogurt cold might be more |
| room temperature or even chilled. Some are | | | | appropriate. |
| alcoholic and consumed as a beverage and some | | | | Creamy Cucumber Bisque |
| just in bowls. | | | | 1 tablespoon EVOO |
| As it turns out while soups are made from almost | | | | 2 cloves garlic, minced |
| anything, but items we consider fruits are rather | | | | 1/4 cup diced onion |
| rare. Oddly enough, one traditional fruit soup is | | | | Squeeze of lemon |
| served warm is in a land not know for fruit or | | | | 4 cups peeled, seeded and sliced cucumbers, |
| really any of the ingredients. It is called Fruktsuppe | | | | divided |
| and it is from Norway. | | | | 1 1/2 chicken broth |
| Fruktsuppe | | | | 1/2 teaspoon salt |
| 6 cups of cold water | | | | 1/4 teaspoon freshly ground pepper (white if |
| 1/2 cup sabo (sabo is a thickening agent imported | | | | possible) |
| from New Guinea) | | | | Dash of cayenne pepper |
| 3/4 cup of sugar | | | | 1 avocado, diced |
| 2 lemons, thinly sliced | | | | 1/4 cup chopped fresh parsley, plus more for |
| 1 cup raisins | | | | garnish |
| 1 1/2 cups of pitted prunes | | | | 1/2 cup low-fat plain yogurt |
| 2 cups of grape juice | | | | In a large skillet, heat oil over medium-high heat. |
| Mix all ingredients except grape juice and let stand | | | | Sauté garlic and onion until onions clarify. |
| overnight (or at least 5 hours). Cook on low heat | | | | Squeeze in lemon juice and cook for about a |
| for about 2 hours, add grape juice and keep | | | | minute. Add almost all of the cucumber, reserving |
| cooking till thickened, stirring occasionally. | | | | a bit for garnish. Add the rest of the ingredients |
| Some soups are always made the same way | | | | (except yogurt and parsley) and simmer 6 to 8 |
| once they have been named. An example of that | | | | minutes. |
| is the Billy B. It is a cream of mussel soup that | | | | Carefully add to blender with avocado and almost |
| was made a Maxim's in Paris. An American | | | | all of the parsley. Puree then add to a large bowl. |
| tycoon, William B Leeds, loved the soup and the | | | | Mix in yogurt and chill. |
