This article needs additional citations for verification. Please help improve soup in spanish article by adding citations to reliable sources. In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups.
The established French classifications of clear soups are bouillon and consommé. Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles. The earliest evidence for soup in human culinary practice dates to the Upper Palaeolithic period when thermally altered rocks became commonplace in the archaeological record. Small boiling pits are present on the Gravettian site Pavlov VI. France in the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion. 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. An advertisement for Campbell’s canned soup, c.
Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are on the market. Since the 1990s, the canned soup market has burgeoned, with non-condensed soups marketed as “ready-to-eat”, so they require no additional liquid to prepare. 5 billion bowls of these three soups alone each year. East Asian-style instant noodle soups include ramen and seasonings, and are marketed as a convenient and inexpensive instant meal, requiring only hot water for preparation.
