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Soup is a generally warm food that is made by combining ingredients such as meat and

vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by
boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
Traditionally, soups are classified into two main groups: clear soups and thick soups. The
established French classifications of clear soups are bouillon and consommé. Thick soups are
classified depending upon the type of thickening agent used: purées are vegetable soups
thickened with starch; bisques are made from puréed shellfish or vegetables thickened with
cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with
eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include
rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

Soups are similar to stews, and in some cases there may not be a clear distinction between the
two; however, soups generally have more liquid than stews

History

Evidence of the existence of soup can be found as far back as about 6,000 BC.[2] Boiling was not
a common cooking technique until the invention of waterproof containers (which probably came
in the form of clay vessels or pouches made of animal skin) about 9,000 years ago. Soup can be
made out of broth or a form of liquid.

The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin
suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop",
a piece of bread used to soak up soup or a thick stew.

The word restaurant (meaning "[something] restoring") was first used in France in the 16th
century, to describe a highly concentrated, inexpensive soup, sold by street vendors, that was
advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop
specializing in such soups. This prompted the use of the modern word restaurant to describe the
shops.
In America, the first colonial cookbook was published by William Parks in Williamsburg,
Virginia, in 1742, based on Eliza Smith's The Compleat Housewife; or Accomplished
Gentlewoman's Companion and it included several recipes for soups and bisques. A 1772
cookbook, The Frugal Housewife, contained an entire chapter on the topic. English cooking
dominated early colonial cooking; but as new immigrants arrived from other countries, other
national soups gained popularity. In particular, German immigrants living in Pennsylvania were
famous for their potato soups. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from
the French Revolution, opened an eating establishment in Boston called The Restorator, and
became known as "The Prince of Soups". The first American cooking pamphlet dedicated to
soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making.

Portable soup was devised in the 18th century by boiling seasoned meat until a thick, resinous
syrup was left that could be dried and stored for months at a time. The Japanese miso is an
example of a concentrated soup paste.

http://en.wikipedia.org/wiki/Soup

If you have a special occasion coming up or you simply need to lose weight fast, the Cabbage
Soup Diet may be just what you need.

Although not suitable for long-term weight loss, the Cabbage Soup Diet is a low-fat, high-fiber
diet that will help you get into shape fast before you embark on a more moderate long-term
eating plan.

Pros and Cons of the Cabbage Soup Diet

Pros: You’ll lose weight fast, and for the week, you can eat as much of the foods listed in the
program as you want. Although the diet is only for seven days (and shouldn’t be followed for
longer), it provides a great “kick-start” for a more moderate diet. Cons: Some people find the
soup bland. Others report feeling light-headed, weak, and have suffered from decreased
concentration (although I hear that many people think the diet is worth the effort anyway, since
they lose so much weight!).

What the Cabbage Soup Diet is NOT

The Cabbage Soup Diet is sometimes referred to as the “Mayo Clinic Diet,” the “Sacred Heart
Hospital Diet,” and by many other names. Interestingly, this diet is not affiliated with either the
Mayo Clinic or the Sacred Heart Hospital system.

The Problem With Most “Mainstream” Diets

Most diets – especially “mainstream” diets, and those recommended by major medical
institutions – work slowly but surely, resulting in around 1 pound of weight loss per week.
This “slow and steady” way to lose weight is certainly healthy, but suffers from one major flaw:
most people get discouraged and quit whatever diet they are on if they don’t see results quickly.
This is how the Cabbage Soup Diet can be your savior and catalyst into a more long term
solution.

http://www.cabbage-soup-diet.com/

The Amazing Soup Diet

Eat as much as you want...and lose 20 lbs fast. Bonus: The


dinners are hearty, delicious — and ready in 20 minutes.

Read more: The Amazing Soup Diet - Good Housekeeping

If you like food, you’ll love our new diet. Every meal is packed with flavor — from hefty
sandwiches (yes, you can have carbs) to super-filling soups and stews (we even added cheese).

So how can you inhale as much food as you like and still slim down? Here’s the trick: For
breakfast, lunch, and dinner, you’ll eat portion-controlled meals. But at any other time of day,
you can have bowl after bowl of our nutrition-packed Hearty Vegetable Soup — since it’s only
45 calories per cup, you can knock back as much of it as you like and still lose weight.

The diet is simple: The day before you start, you’ll cook up a big batch of our basic soup. Then,
each night of the week, you’ll mix two cups with extra ingredients to create a totally new soup,
from Southwest Chili to Greek Fish Stew, in 20 minutes or less. These diet dinners are all
family-friendly, so you don’t have to prepare two separate meals each night. For breakfast and
lunch, you’ll stick to the food plan (see link below). When you need a snack, dip into your vat of
veggie soup. Or if you’re craving crunch, fill up on as many cucumber slices, celery sticks,
zucchini wedges, and bell pepper strips as you please. And twice a week, have a 100-calorie
treat.

http://www.goodhousekeeping.com/health/diet-plans/amazing-soup-diet-1007

Cabbage soup diet


From Wikipedia, the free encyclopedia
The cabbage soup diet is a radical weight loss diet designed around heavy consumption of a
low-calorie cabbage soup over the time of seven days. It is generally considered a fad diet[citation
needed]
, in that it is designed for short-term weight-loss and requires no long-term
commitment.[1][unreliable source?] It has inspired several copy-cats based around similar principles.

The typical claimed intent of the diet is to lose 10 pounds (4.5 kg) of weight in a week,[2] though
nutritional experts point out that it is nearly impossible to lose that much fat within a week. This
has lent credence to claims that much of the weight lost is water.

http://en.wikipedia.org/wiki/Cabbage_soup_diet

Tomato soup
From Wikipedia, the free encyclopedia

Tomato soup served hot or cold

Tomato soup is a soup made from tomatoes. It may be served hot or cold, and can be made in
many styles.[1] It may be smooth in texture, but there are recipes which include chunks (or small
pieces) of tomato, cream and/or chicken stock. Popular toppings for tomato soup include sour
cream, and croutons. Tomato soup is one of the top comfort foods in Poland[2] and the United
States[citation needed]. "Tomato" ranks among the top three flavours of soup produced by the
Campbell Soup Company.

Commercially prepared tomato is available in a variety of forms, including canned, condensed


and in powder form. It can be made "from scratch" by blanching fresh tomatoes, removing the
skins, then blending into a puree.

Gazpacho is a tomato soup of Spanish origin, served cold.

http://en.wikipedia.org/wiki/Tomato_soup
Chicken soup

Chicken soup in the United States is usually a soup made by bringing to a boil and then
simmering chicken parts and/or bones in water, with various vegetables and flavorings. The
classic American chicken soup consists of a clear broth, often served with small pieces of
chicken or vegetables, or with noodles or dumplings, or grains such as rice and barley. Chicken
soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries
is considered a comfort food.

Traditionally, American chicken soup was prepared using old hens too tough and stringy to be
roasted or cooked for a short time. In modern times, these fowl are difficult to come by, and
broiler chickens (young chickens suitable for broiling or roasting) are often used to make soup;
soup hens or fowl are to be preferred when available.

Medicinal properties
Chicken soup has long been touted as a form of folk medicine to treat symptoms of the common
cold and related conditions. In 2000, scientists at the University of Nebraska Medical Center in
Omaha studied the effect of chicken soup on the inflammatory response in vitro. They found that
some components of the chicken soup inhibit neutrophil migration, which may have an anti-
inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness.[1]
However, since these results have been obtained from purified cells (and directly applied), the
diluted soup in vivo effect is debatable. The New York Times reviewed the University of
Nebraska study, among others, in 2007 and concluded that "none of the research is conclusive,
and it's not known whether the changes measured in the laboratory really have a meaningful
effect on people with cold symptoms."[2]

http://en.wikipedia.org/wiki/Chicken_soup
Asian soups

Asian soups are soups traditionally prepared and consumed in the cultures of East Asia. Such
soups are usually based solely on broths and lacking in dairy products such as milk or cream.
Thickening for the soups usually consists of refined starches from corn or sweet potatoes.

Asian soups are generally categorized as either savoury or sweet. The quality of a savoury soup
is determined mainly by its fragrance and umami or "xian" flavor, as well as, to a lesser extent,
its mouthfeel. Sweet soups such as tong sui are enjoyed for their aroma, mouthfeel, and
aftertaste. Many soups are eaten and drunk as much for their flavour as for their health benefits
and touted for their purported revitalizing or invigorating effects.

Medicinal

Many Asian soups are consumed as a partial restorative and heavily linked with theories from
traditional Chinese medicine. There are many varieties of such tonic soups, ranging from
pungent to light in flavour, and from savoury to sweet.[2] Some soups of the same name may
consist of different recipes due to regional preferences or differences. Such soups commonly
contain one or more meats (typically pork or chicken), vegetables, and medicinal herbs.

The most commonly used herbs, which are believed to be mildly invigorating, restorative, or
immune-stimulating in nature, include wild yam (Dioscorea opposita), Astragalus
membranaceus, Codonopsis pilosula, Angelica sinensis, wolfberry, and jujube.[3] Ginseng and
lingzhi are used less frequently, due to their comparatively higher price.

Many specific recipes for tonic soups using other herbs exist. Some of the best known include:

 Sijunzi tang (T: 四君子湯, literally "four nobles soup"); contains Panax ginseng (人參)
Atractylodes macrocephala (白朮), Fu Ling (茯苓), and Glycyrrhiza uralensis (甘草)
 Siwu tang (T: 四物湯, S: 四物汤; literally "four substances soup"); contains Angelica sinensis (T:
當歸, S:当归), Paeonia lactiflora (T: 芍藥, S: 芍药), Ligusticum wallichii (川芎), and Rehmannia
glutinosa (T: 地黃, S: 地黄)[4]
 Sishen tang (T: 四神湯, S: 四神汤; literally "four-divinity soup"): Usually cooked with slivered
pork stomach and known as "Sishen zhudu tang" (T: 四神豬肚湯, S: 四神猪肚汤; literally "four-
divinity pig stomach soup");[5] contains Dioscorea opposita (淮山/山藥), Lotus seed (Nelumbo
nucifera)(蓮子), Fu Ling (茯苓), and Euryale ferox seeds (芡實)
 Liuwei tang (T: 六味湯, S: 六味汤; literally "six-taste soup"): A sweet soup used for clearing
"heat". Ingredients may include:
o Cantonese restorative (廣東清補凉): The TCM version of Sâm bổ lượng, which contains
Dioscorea opposita (淮山/山藥), Lilium lancifolium bulb (百合) Polygonatum odoratum
(玉竹), Lotus seed (Nelumbo nucifera)(蓮子), Euryale ferox seeds (芡實), and either one
of Dimocarpus longan fruit (龍眼) or Ziziphus zizyphus(紅棗)
o Houke Zhizhang (喉科指掌:卷二): Schizonepeta (荊芥), Saposhnikovia divaricata (T:
防風, S: 防风), Chinese bellflower (桔梗), Glycyrrhiza uralensis (甘草), stiff silkworm (T:
僵蠶, S: 僵蚕), and mentha (薄荷),[6]
o Yupingfeng formulation derivative (玉屏风散加味): Astragalus membranaceus (T:
黃芪, S: 黄芪), Atractylodes macrocephala (T: 白朮, S: 白术), Saposhnikovia divaricata
(T: 防風, S: 防风), honeysuckle flower (T: 銀花, S: 银花), Dryopteris crassirhizoma (T:
貫眾, S: 贯众), and dried mandarin orange skin (T: 陳皮, 陈皮)[7]
o Gac (T: 木鱉子, S:木鳖子), Terminalia chebula fruits (T: 訶子, S: 诃子), Glycyrrhiza
uralensis (甘草), cardamom (白豆蔻), and lightly cooked rice (微炒大米)[8]
 Bazhen tang (T: 八珍湯, S: 八珍汤; literally "eight-rarity/treasure soup"): When cooked with
beaten egg, it is called "Bazhen danhua tang" (T: 八珍蛋花湯, S: 八珍蛋花汤; literally "eight
treasure egg flower soup").[9] This formulation is the combination of Si zhunzi tang (四君子湯)
and Siwu tang (四物湯).
 Shiquan tang (T: 十全湯, S: 十全汤; literally "ten-complete soup", or more idiomatically
"complete/wholesome soup"): More often known by its full name "Shiquen dabu tang" (T:
十全大補湯, S: 十全大补汤; literally "complete/wholesome great restorative soup"). This
formulation is an extension of Bazhen tang (八珍湯) with the addition of Cinnamomum
aromaticum (肉桂) and Astragalus propinquus (黃芪)

http://en.wikipedia.org/wiki/Asian_soups
Chinese soup

Why are chinese soups so good against colds?


1. Chinese soups deliver much-needed nutrients to the sick body to help it fight off "nasty
invaders".
2. The gentle heat from the soup helps to dilate the blood vessels near the nasal passage and
throat, relieving blocked noses and soothing sore throats.
3. It is a comfort food for those who are feeling blue from the discomforts of being sick.
4. Some chinese soups helps to whet the appetite and kickstart the sluggy digestive system.
5. Finally, soups for colds can play a role in prevention, the natural way. They are not
medicine that you eat only when you are sick. You can have soups for colds even though
you don't have the flu. They are just food, good-for-you food.

http://www.homemade-chinese-soups.com/soups-for-colds.html

some benefit

Nutritious water
Since ancient times, man has discovered that boiling meat and vegetables in water cause their
nutrients to be released into the water.

Drinking this liquid, the body can then absorb and assimilate these nutrients quickly without
having to digest and break down the meat and vegetables. An ideal way to obtain loads of
nutrients minus the calories

The earliest nation to drink soup is Ancient Greece.


It has been said that during the Olympics, every athlete brings a goat or calf to the temple of
Zeus to participate in the rituals. During the rituals, these animals were killed and cooked in a
huge pot. The meat was distributed to the non-athletes present while the soup is given to the
athletes to drink to increase their strength.

Ingredients and functions


Different ingredients used to make soups determine what the soup can do for the body. Some
common ingredients include chicken, bones (pork, beef, chicken carcass) and vegetables.

1. Chicken Soup - the hero against flu and colds

There is something comforting about a bowl of chicken soup.

It is not just the Chinese who likes to use chicken to make soup many cultures have also
recognized its efficacy, especially for colds and flu.

Chicken soup relieves coughs and sore throats because the gentle heat from the soup improves
blood circulation near the throat and windpipe.

It also helps eliminate any bacteria or viruses entering the system through the throat and
windpipe. The chicken and any vegetables used also provide much needed supplements to boost
the immunity system.

Check out these healthy soup recipes using chicken.

2. Bone Soup - fight against osteoporosis

Have you noticed how people seem to shrink with age?

It is a sign of aging and osteoporosis. As people age, their bones become thin and compressed
under pressure, resulting in the loss of height. Ladies face greater risks of osteoporosis,
especially those who seldom exercise or do strength training.

Doctors have advised high risk people to start taking calcium supplements and to drink more
milk. The problem is many of us, especially Chinese, are lactose-intolerant. We can't drink a lot
of milk as we are unable to digest the lactose in milk. I have personal experience of how
uncomfortable indigestion from lactose can be.
But there is a happy solution. Soups made from bones contain calcium ions, which is easily
absorbed by the body. To me, drinking soups is more enjoyable than taking calcium supplements
or suffering from lactose indigestion. What do you think?

Photo source: noodlepie at flickr

Bone soups also contain collagen, proteins, fats and natural salt. All these enhance micro-
circulation. Better micro-circulation means better cell production. Better cell production means
delayed aging. And who doesn't want that.

The Chinese usually use pork bones to make bone soups. Chicken carcass is also a good choice.
Just make sure the fats are trimmed off.

Check out these healthy soup recipes using pork bones.

3. Vegetable Soup - the natural detoxifier

Vegetable soup has many wonderful qualities:

i. Alkalinity

The body has a natural and constant process to detoxify and transport toxins via the
bloodstream to the kidneys and liver to be eliminated from the body.

This detoxifying process requires blood to be slightly alkaline in ph in order to eliminate


toxins effectively.

However, modern day living with stress and unhealthy diets have increased the acidity of
our bodies. To restore the balance, drink vegetable soups. They help to maintain the weak
alkaline ph.
ii. Constipation

Constipation traps toxins in the body.

An important part of a detoxification program is to ensure good bowel movements.

Bowel movement can be encouraged by consuming large amount of soluble fiber through
vegetable soups. I think this is a better natural remedy for constipation than taking
laxatives.

iii. Cholesterol

Research has shown that certain vegetable fiber stabilizes the ratio of blood lipids and
cholesterol. Good news for people with high cholesterol caused by high-fat diets!

Start drinking vegetable soups and check with your doctors frequently. You may be
surprised when the doctors reduce the dosage or even stop your cholesterol medication.

iv. Dieting

People on diets to control their weight can also try vegetable soups. When hunger pangs
strike, people can become irrational and go on a binge. Relieve the hunger pangs with
good nutritious soups (especially light clear soups).

Vegetable soups provide more nutrients, eliminate toxins and excess fats from the body
and may give dieters more energy.

Check out these healthy soup recipes using vegetables.

Soups are ideal for the elderly


The elderly has significantly lower metabolic rate and their bodies do not absorb nutrients as
well as before. They should have lighter meals consisting of good proteins and complex
carbohydrates.

Does that conjure up images of bland boring food?

It does not have to be that way...

Ingredients such as Chinese mushrooms (fresh or dried), Chinese wolfberries, red dates, Chinese
angelica root, and astragalus add complexity and interest to Chinese soups and are ideal for the
elderly.

Healthy soup recipes for the elderly...coming soon.

Soup drinking tips


1. Drink soups before and during meals

Nutritionists believe that drinking soups before and during meals is good because it
reduced the occurrence of gastritis and esophagitis.

Drinking soup before a meal lubricates the throat and esophagus so that food passes
through more easily. This prevents any dry food from irritating the sensitive membrane of
the digestive tract.

Drinking soup during a meal helps to mix up the food in the stomach aiding digestion and
nutrition absorption.

2. Chew your food

It is still important to chew the food before swallowing. Some people like to add soup to
cooked rice and slurp both soup and rice down without chewing. This is not good because
it creates undue stress on the stomach trying to digest unbroken rice grains.

Chewing breaks the rice grains down into smaller pieces. The digestive enzymes in saliva
would have also pre-digested the rice during chewing. Your stomach will have an easier
time.

3. Soup up your nutrients

If you do not feel like eating, drinking soup and nibbling some of the ingredients is a
good alternative to get your nutrients and calories.
Common Chinese soup ingredients like carrot, potato and Chinese yam provide excellent
source of carbohydrates while pork, poultry, eggs, provide proteins.

http://www.homemade-chinese-soups.com/healthy-soup-recipes.html