Corrections to Soups (ongoing)

#12 – Beef based broth stew (England), we’ll admit, is a weak soup.

And, as has been pointed out by Melanie, not all that popular either.

So we’re adding a mention of Pho for Vietnam.

Thanks Mel.

We’d also like to make a little note: #11 is not a soup.

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2 Responses to “Corrections to Soups (ongoing)”

  1. Neil Says:

    There as loads of famous British soups – and beef broth is a rubbish answer for it!! England is a country that is very multi cultural these days. we import spices and herbs and quickly forget our own culinary history.

    Real famous soups/stew etc need a set NAME for them, like just saying chicken soup doesn’t cut it. Your mum might make a lovely chicken and noodle soup but that doesn’t make it world famous. They need to have a Title. The title is a status that makes them world renowned for example Tom Yam, Minestrone, mulligatawny, Miso……… Now for Brittan Scotch Broth would be a far better or even better than that Cock a Leekie. Cock a Leekie is Scotland real national dish. These soups have the same main ingredient but might differ where you travel in the country, but this is the same the world over. London Particular was a famous peas and ham soup dating back to the London smog’s “a real pea souper”. Brown Winsor Soup might be up there with Brittan most famous soups and quoted as “the very soup that built the british empire”. it was supposedly commonly eaten by the queen Victoria. Although in resent history companies cheaply made the soup, canning it or serving it as onion gravy in poorly run restaurant have made this soup fall from grace over the last 20 years.

    I think when you think about famous soups you need to think a bit more about the history of then. People have been making soups and stew since we discovered fire. Out of all the soups ever made in the world few have really been honoured with a title and these should be your world famous soups.

    • newshock Says:

      Thank you very much for your contribution to our soup discussion, Neil. You make some excellent points about soup history and evolution. This is exactly the kind of passion we feel for the world of soups. Split pea soup with smoked ham hock is without a doubt a souperior soup (don’t mind the pun). It’s not easy to remember them all. But it is undeniably those like yourself who inspire the quest for more soup culture knowledge. And for that, we are very grateful.

      If you are somewhere cold this winter season… there’s nothing like a warm bowl of soup. Happy Holidays, Neil. And thanks again.

      NS

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