Every country has its traditional brand soup, be it Vichyssoise (French chefs can argue who created it), Asian Pho, Russian borscht, or all-American chicken noodles. Commercial soups made their appearance with the invention of canning in the late 19th century. Campbell Soup Company chemist Dr. John T. Dorrance created condensed soup in 1897, changing the way Americans viewed soup and its convenience. Founder Joseph A. Campbell, a New Jersey fruit merchant who remains the largest manufacturer of ready-to-eat and canned soups, and his partner Abraham Anderson, one of the first refrigerator manufacturers, founded the company in 1869 producing tomatoes. canned vegetables and jellies. , soups, minced meats and condiments. It wasn’t until almost 30 years after condensed soups were first introduced to the American public, that it was a rapturous success as housewives could add to the new mix or simply try to pass it off as homemade.
Currently, Campbell’s Tomato (the first soup introduced in 1897), Crema de
Chicken and mushroom noodles (introduced in 1934) are the most popular soups.
In the United States, Americans consume a whopping 2.5 billion bowls of these three
soups only every year, not to mention the popular Cream of Mushroom that is used in a
variety of stews, especially during the Christmas season. The most popular ready-to-eat soups (without added water) are made by Progresso, founded in 1925, which offers its consumers a variety of options to suit any lifestyle, and Lipton (best known for its teas) offers blends of dry soup that can be made into soup, added to meatloaf, or mixed into sauces and dressings. And of course, matzo ball soup is a staple of Jewish cuisine, hearty and hearty.
While Americans have never embraced cold soups, such as gazpacho (a tomato-based mix) or Vichyssoise (cold French potato soup), others
countries especially enjoy them in the warmer months. scandinavian countries
I love their fruit soups, served cold as an appetizer or at the end of a meal. Through
Europe, thick and hearty soups, often called soup, have made a hearty meal for
large families throughout history and are an inexpensive dinner, doing well
use of leftover meat and vegetables.
Vietnamese enjoy Pho, which is made primarily with beef or chicken, vegetables, and noodles. A popular street food in Vietnam, many restaurants are popping up around the world offering this simple yet delicious soup as a starter or main course. Other Asian soups are also popular, such as miso, spicy and sour or egg, and often provide a relaxing first course for a meal out. Noodles, rice, and vegetables can be easily consumed by dropping them into a pot of hot soup, and a few handfuls of chicken or beef make for a meal. Virtually anyone can open a can of condensed soup, add milk or water, maybe a little sour cream or a handful of veggies or pasta, and heat. And nothing compares to Campbell’s Tomato Soup and Grilled Cheese Sandwich, which dates back to our youth and remains the favorite lunch of children of all ages.
Whether it’s a thick mixture of beans and ham hocks, a rich seafood chowder, a bowl of tomato soup with a grilled cheese sandwich, or a good chicken noodle, nothing beats a large bowl of soup to ease the stress. pain, clear the sinuses and make us feel comfortable. and loved. No one’s judging if you storm the canned soup aisle, so go ahead, fill up your cart and have a supply on hand. After all, it is an American way of life. The soup is on.
(Author’s note: Just for the record, your mother’s homemade cream of celery
he was at the top of his hit parade growing up; unfortunately it is quite laborious, but you have never found anything that can be compared)