A Spoonful Of Soup


From the beginning until now, it has been a staple with people all over the world and a sought-after component of any meal. The Turkish word for soup, çorba, derives from the Persian ‘shorba’, which means anything boiled in salted water across a broad area from Central Asia and the Middle East to Transylvania and North Africa.

In Europe meanwhile ‘soup’ comes from the German word ‘Suppe’, which derives from the Latin ‘suppare’. In almost all the European languages the word for soup goes back to this Latin root. Especially in 18th century Europe, soup was consumed as a light evening meal.

Although it is not known precisely when soup first appeared, it was a key turning point in the history of man in terms of the development of nutritional and cooking techniques as well as of the exploitation of the nutritional resources in nature. It can therefore be defined as a major symbol of man’s transition from a hunting-gathering society to an agricultural way of life.

Numerous efforts were expended to heat water to a high temperature until man finally invented fireproof cooking vessels.Hollowing out stones and eventually devising the earth oven or cooking pit, man finally effected a major revolution in cooking with the invention of fireproof cooking pots.

In other words, the history of soup may not be as old as the history of man, but it would be very interesting to examine human history in terms of its pre-soup and post-soup periods. In diverse forms and flavors, soup eventually found its way to the tables of everyone, from the poor and indigent to sultans and kings, imparting energy wherever it is served. And for that reason, it is one of the dishes that exhibits the most variety in the culinary world.


Ingredients: 500 g fresh broad beans,
1 medium carrot,
1 medium onion,
2 tbsp butter,
2 tbsp yoghurt,
1 egg yolk,
juice of half a lemon,
2 tbsp flour,
1 tsp each salt and pepper.

Clean and dice the broad beans. Melt the butter in a pot and saute the finely chopped onions and diced carrots. Add the broad beans and saute a little longer. Add two cups cold water and bring to a boil. When the beans and carrots are tender, add salt. In a separate bowl, whisk the egg yolk with the juice of half a lemon and 1/8 cup cold water and add to the boiling soup. When it comes to a boil, remove from the heat, garnish with finely chopped fresh dill and serve piping hot.

ALMOND SOUP (Serves 5)

200 g almond powder,
2 tbsp flour,
2 tbsp butter,
1 cup milk,
salt to taste.

Melt the butter in a pot and add the butter to make a roux. Add one cup cold water and the cold milk and bring to a boil, stirring constantly. In a skillet, brown the almond powder slightly in a tbsp of olive oil. Add to the soup with salt and mix well.


1 cup wheat,
1 cup chickpeas,
2 tbsp butter,
half a lemon,
1 egg,
1 tbsp red pepper paste (preferably not hot),
salt and pepper to taste.

Rinse the wheat and the chickpeas and soak in water overnight. Drain well. Melt the butter in a pot and add the flour to make a roux. Add the pepper paste and mix slightly. Add two cups cold water and boil, stirring constantly.

Lower the heat and add the boiled wheat, chickpeas, salt and pepper. In a bowl, whisk the egg yolk with the juice of half a lemon. Add slowly to the boiling soup. Remove from the heat and serve piping hot.