Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. There are various types of soups, including clear varieties based on broths and prepared stocks, thick soups emulsified with starches and dairy products, and cold soups falling into thick or clear categories. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. Soup can be served as a first course, lunch, or dessert, and can be served hot or cold. The word "soup" comes from an unrecorded post-classical Latin verb "suppare," which meant "soak," and was derived from the same prehistoric German root as "sup" and "supper".
In summary, soup is a versatile and ancient food that can be enjoyed in various forms and temperatures, and it has a rich history and cultural significance.
