The Story of Soup

The Appeal of Soups, Stews and Chowders

By Deborah C. Harding

is similar to broth except it is simmered for 10 to 12 hours or under pressure, which concentrates the flavor, making it stronger. Stock is used to cook things in, such as poached fish. Consomme is a bit more complicated. It is a rich beef broth that is strained completely clear. Bouillabaisse hails from Marseilles, France and contains fish seasoned with olive oil, garlic and tomatoes. Cream Soups are a puree with cream or milk added. Cream of mushroom soup is especially delightful. Bisque is a cream soup using shellfish broth as a base. Chowder is made from fish, shellfish, vegetables and seasoning. It is creamy and chunky and the most popular type is England Clam Chowder. Gumbo is from the American South and can contain just about anything from meats and fish to okra and corn. Chili is also an American favorite that combines meat, beans and tomatoes.

Soups and stews are made with whatever is on hand; therefore there are many regional favorites. In China, a communal chrysanthemum soup is made. This is a hot broth with the flowers floating on top. Meats and vegetables are chosen to each person's preference and added and served at the table. Japan sports wonton, egg drop or hot and sour soup -- each made with a chicken broth base. In Italy, pasta fajiole is eaten. This is a thick soup that combines tomatoes, pasta, and beans. The Jewish faith has brought forth matzo ball soup, a chicken broth

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