Whatever it is called — suppa, zuppa, suppe, soupe — or whatever the ingredients — fruit, vegetables, cereals, meat, fish — every country has their own version. Soup is the world’s favourite treat.
Historically, soups were either thick and a meal in themselves, or thin and broth-like and used medicinally. Today, many a gourmet claims that a clear soup should announce the tone of the dinner ‘as an overture of an opera announces the subject of the work’. Others sing the praises of thick, nourishing stand-alone soups. I love both.
Comforting, especially when it’s cold outdoors or someone is feeling cold and rotten, the most popular thin soup in the world must be chicken soup, made by cooking chicken in stock or water. When the chicken is cooked, it is deboned and the meat can be returned to the soup or eaten separately. Vegetables, rice or noodles can be added to provide more body, if preferred.
A bowl of Italian sausage soup (featured) is an offer even most Mafia godfathers probably couldn’t refuse! It is regarded as a ‘big dish’: filling, cheap and prepared with sausage meat and nutritious vegetables, this Italian pleaser provides a very enjoyable complete light evening meal.