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On this point as on many others, culinary art owes much to Careme...." ---The Complete Guide to the Art of Modern Cookery, A. And contrary to what you might think at first, just about as many are from cold lands as from the tropics or sun countries.
Escoffier, first translation of Le Guide Culinaire  by H. Russia makes a meaty hot borsch, but their chilled beet borsch is much more popular and more of a classic.
It is only the liquid part of these classical dishes which has retained the name of soup. 65) [NOTE: Escoffier's notes regarding soup classification and serving are also contained in this book.] Recommended reading: Cold soup. We Americans are not collective fans but we are intrigued. And we're inclined to agree with much of this praise. The idea may be so strange to a number of us and so different from the bracing stimuli of hot soup, it might be necessary to adjust our mental taste reflexes to the delicacy, the soothing quiet effect of chilled soup.
Examples of old style of soup which still survive are the Flemish Hochepot, the Spanish Oilles and the French Petite Marmite... We haven't been able to pinpoint who made the first cold soup, nor where, but notable examples of this refreshment are to be found in many countries.
Until bread was invented, the only kind of thick soup was a concoction of grains, or of plants and meat cooked in a pot.
Restoratifs (wheron the word "restaurant" comes) were the first items served in public restaurants in 18th century Paris.
Tropical countries all over use their lush produce to make exotic cold soups of avocado, coconut, melon, strange vegetables and fish of all kinds.
Perhaps the all-time favorite cold soup is our own American-made original Creme Vichyssoise Glacee creatd by the late Chef Louis Diat at the New York Ritz.
41-42) [NOTE: This book offers recipes for Bloody Mary Soup, Jellied Cucumber Soup, Snappy Jellied Madrilene, Jellied Mushroom Consomme, Consome Imperial, Belmar Hotel's Gazpacho [Mazatalan, Mexico], Gazpacho Grenada, Hungarian Tomato Soup, Lobster Buttermilk Bisque, Buttermilk Borsch, Iranian Cucumber Mast, Watercress Yogurt Soup, Avocado Madrilene, Vichyssoise Glacee, One-Of-Each Singhalese, Cubumber Taerragon Soup, Coconut Curry Soup, Coconut Milk, Latin Pumpkin Soup, Iced Avocado, Shrmip Cucumber Bisque, Iced Avocado Clam Soup, Cold Crab Soup, Pink Strawberry Soup [recipe for the Rainbow Room, NYC Rockefeller Center], Blueberry Wine Soup, & Peaches 'N' Cream Soup.
Happy to scan/share recipes.] "With the first breath of really warm weather, the cook starts thinking about new and wonderful cold soups.