Advancements in science enabled soups to take many forms...portable, canned, dehydrated, microwave-ready."Pocket soup" was carried by colonial travellers, as it could easily be reconstituted with a little hot water.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.

The modern restaurant industry is said to be based on soup.

Restoratifs (wheron the word "restaurant" comes) were the first items served in public restaurants in 18th century Paris.

It was named for his hometown, Vichy, France, and was, of course, simply an elegant version of a popular French county potage made of leeks and potatoes.

In like manner, we've found that many of the lovely shellfish bisques, the creamy vegetable and chicken soups so beloved by the great chers, are equally good, or better, served cold.

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.

Food historians tell us the history of soup is probably as old as the history of cooking.

The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable.

Until bread was invented, the only kind of thick soup was a concoction of grains, or of plants and meat cooked in a pot.

Gruel or porridge was thus a basic food, a staple from of nourishment, and long held that place in Western countries, for in practice bread was a luxury eaten only in towns.

The Danes dote on chilled buttermilk soups, and all Scandinavians and Finns as well enjoy their cold fruit soups as a first course or dessert.