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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.
It was named for his hometown, Vichy, France, and was, of course, simply an elegant version of a popular French county potage made of leeks and potatoes.
In like manner, we've found that many of the lovely shellfish bisques, the creamy vegetable and chicken soups so beloved by the great chers, are equally good, or better, served cold.
Medicinal spices and herbs might be added to these various soups, especially if they were intended for invalids as part of a prescribed diet." ---Food in the Ancient World from A to Z, Andrew Dalby [Routledge: London] 2003 (p. Soups of the old classical kitchen were in fact complete dishes in themselves and contained, apart from the liquid content and its vegetable garnish, a wide variety of meat, poultry, game and fish. In most countries, cuisines and periods; for starters, dessert or holiday fare. "Reams have been written about the worth of good hot soup.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.New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell's tomato..all variations on the same theme.Soups were easily digested and were prescribed for invalids since ancient times.