Page 7 - ROOT-September-October

F D R TS: SOUP

Soup has come a long way from being a than a traditional soup in China. Asian and unusual to see toddlers in England eating
simple, watery mix. Today, it’s a hearty European explorers introduced new items, mulligatawny, Brazilian seniors slurping udon,
combination of bold fl avors, meats, creams, such as tomatoes, peanuts, and various spices, or American teens sipping Menudo.
beans, vegetables, and spices. But how did it to their home countries and the places they Today, soup can be simple or fancy, cheap
get here? colonized. This led to more diverse soups. or expensive, local or global. It all depends
Some form of soup has been around as long In the 19th century, soup became a mass- on how it is made. A skilled home chef can
as vessels that could hold water and survive market staple. Although it was cheap to transform basic ingredients into a fl avorful,
heat. Researchers agree that approximately prepare, it was expensive to transport in the satisfying dish, while a beginner can enjoy
25,000 years ago, Neanderthals boiled bones glass jars that were common at this time. a quick and tasty meal straight from the
to extract the fat, then drank the broth to In 1895, a professor at the Massachusetts microwave.
supply their bodies with energy. Institute of Technology (MIT) developed a Source:
process that removed most of the liquid from
As cooking tools improved, people began https://www.unileverfoodsolutions.com.sg/en/
adding meat, plants, and herbs to water. the soup before sealing it in a can. These chef-inspiration/stock-soup-secrets/the-history-
Soup became an easy, fi lling way to stretch condensed soups made the dish very popular and-classifi cation-of-soups.html
ingredients and feed a group. It was often in the United States and Europe. https://www.npr.org/sections/
made with whatever was available, so it also In the 1900s, worldwide immigration thesalt/2013/02/06/171104410/stone-age-
stew-soup-making-may-be-older-than-wed-
helped reduce waste. Even now, soup remains and exposure to new cultures during wars thought
a budget-friendly way to utilize leftovers in contributed to the spread of di erent types

your refrigerator. of soup. After fl ying became more a ordable https://betterworld.mit.edu/condensed-
history-soup/
Local ingredients shaped early soups. A typical in the 1970s, international fl avors became

soup in Italy tasted and looked much di erent acceptable to lots of palates. Today, it’s not

From the Kitchen: KADOTA FIG AND ORANGE TART

Serves 12
TART SHELL INGREDIENTS: lined baking sheet, brush with melted butter,

• 1 sheet pu pastry dough and bake until pu ed and golden brown. Let
• ¼ cup butter, melted cool to room temperature.
In a mixing bowl, combine mascarpone cheese,
TART FILLING INGREDIENTS: sugar, vanilla, honey, and salt. Set aside.
• 1 lb. mascarpone cheese
• 1 cup sugar In a separate bowl, whisk together the
• 1 tsp. vanilla extract powdered sugar, orange juice, and zest until
• 1 Tbsp. honey it has the consistency of icing.
• 1 tsp. salt Transfer the fi lling to a piping bag with a
round tip. Insert the tip into the center of
TART ICING INGREDIENTS: each baked pu pastry and fi ll. Top each with

2 cups powdered sugar two sliced fi gs and a drizzle of icing.
Juice of 1 orange (about 2 Tbsp.) Cover and refrigerate for approximately 30
Zest of 1 orange minutes before serving.
24 fresh fi gs, thinly sliced
Nutrition Information: (Serving Size 7.0 oz).
DIRECTIONS: Calories – 740, Total Fat – 28g,
Preheat oven to 400°F. Cut the pu pastry into Saturated Fat – 15g, Cholesterol – 65mg,

12 equal rectangles. Place on a parchment- Sodium – 260 mg, Total Carbohydrates – 122g,
Fiber – 2g, Total Sugars – 109g, Protein – 5g