Talk:Soup/Archive 1

Archive 1

5/19 revisions

• The classification of soups in this article comes from the "Larousse Gastronomie" and therefore should be defined as French. (page 998). "Food and Drink in America" confirms this. (page 462).

• The invention of the spoon and the ensuing popularity of soups occurred in Europe in the 17th century. Unsure of my oriiginal source for the popularity of the spoon in Europe. The origin of the spoon is a lot older than that. Morton's "Cupboard of Love" (page 289) states that the spoon became a popular eating utensil in the 14th century; "Food and Drink in America" (page 462), a far more comprehensive history, and says that "exquisite ivory spoons were buried in the tombs of pharaohs" and that the word spoon was used in the Book of Exodus when God commanded Moses to make gold spoons. (page 434-435). I originally added this, but cannot locate my source. It's just inaccurate, and needs to be explained in more detail. I am guessing that spoons became used more widely in the 17th century as a result of the changing fashions of the times...but cannot find the proper citations...

I got rid of the two sentences:

Thin soups became popular in Europe during the 17th century, when the spoon was invented. The spoon was designed to accommodate the new fashion of wearing large, stiff ruffles around the neck.

If you can find a source, put it back in. If not, it doesn't belong here. The spoon was never invented. The long-handled spoon was used around that time so you could use a spoon without damaging your ruffles, but you still can't prove that the spoon's popularity made soups more popular; maybe the desire for some good soup led to better methods of eating it. Besides, why specifically would thin soup be associated with spoon lengths?

24.125.117.4 00:10, 18 May 2006 (UTC)

• The word restaurant derived from Boulanger's (the "French entrepreneur") shop. The French called these soups "restaurers" and when the shops became more popular, the word changed to "restaurant". Source: Morton's "Cupboard of Love" (page 256). Confirmed in Eugene Ehrlich's book, "You've Got Ketchup on Your Muumuu," (page 204).
• Information on Jean Baptiste Gilbert Payplat dis Julien is cited in "Food and Drink in America" (page 462).
• First American cookbooks: "Food and Drink in America" (page 461).
• Chicken Nodle Soup is one of the most popular soups in America: Source "The History of Campbell Soup Company" see full reference on Campbell soup Company.
• Deletion of lakschen: Chicken Soup a.k.a. "Jewish Penicillin" can include anything from kreplach, Matzoh Balls, noodles, or lakschen. However: lakschen is a Yiddish word and not a requirement for "Jewish Penicillin." Source: Mama Leah's Jewish Kitchen" (page 64) and no doubt plenty of websites devoted to Chicken Soup and "Jewish Penicillin." Campbell's calls it noodles.

Blatant Vandalism and nonsense in the article

for example in the types section a practical joker has put 'Some popular soups would be teas, and also coffee.' If I ordered soup of the day in a restaurant and someone gave me a cup of tea I would give them a good seeing to. I am going to delete that section. — Preceding unsigned comment added by 92.27.216.24 (talk) 13:33, 13 July 2018 (UTC)

American Bias

for example 'Today, Campbell's Tomato (introduced in 1897), Cream of Mushroom, and Chicken Noodle (introduced in 1934) are three of the most popular soups in America. Americans consume approximately 2.5 billion bowls of these three soups alone each year' And? Why is only america mentioned in the canned soup section? I have a feeling brits eat more canned soup than Americans.

French Bias

Why is the second paragraph in the introduction citing traditional French cuisine and their classifications?

This is like assuming that "soup" — although it's a global topic — is based on, or should be primarily understood by the techniques and definitions of French cuisine. That's just nonsense.

This entire paragraph should be deleted or rewritten to omit the pedagogical bias of French methods, just as should be the case from all Wikipedia articles on cuisine and food. We cannot understand another cuisine through the ethnocentric and biased viewpoints of French methodology and its techniques, and nor is French cuisine the origin or basis of the world's cuisines. There is nothing more learned or respectable about French cuisine and its methodologies and techniques than ANY OTHER cuisine in the world. These other cultures and their cuisines have their own imagination that's completely sepparate from the French.

At that, none of these classifications are exclusively French, originally French, expressly French, etc. For example, creamed soups are not "only" thickened with béchamel sauce, nor exclusively French. There are many ways to create a creamed soup, as much as a "starchy" soup, or a stock and broth-based soup, and they don't necessarily have to fit into this hierarchy or system defined by old-school, classical French techniques and its repertoire of "mother sauces" etc. Moreover, not even the French themselves have to follow these standards these days, and many of them do not.

This is a very old-fashioned, imperialistic, colonial, elitist way of looking at the world's cuisines, and I don't think that many Europeans look at their own food this way, aside from how people in the English world, as Americans, Canadians, Australians, etc. should be looking at their own foodways, and describing their own methods and understanding. Beyond that, consider the Chinese, Mexicans, Italians, and so on, which are also major world cuisines with their own methodology, and, yes, they make soup, their own ways.

Here's how it reads now... ″In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg,[1] rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, and potatoes.″

Boulyon Cubes

What are they? Im not sure how to spell it, but its used i the Scrubs episode where JD and Turk put Boulyon Cubes in Hooch's shower and call it "the Soup Shower" JD moves out and JD makes Hooch his best freind. i put this in soup talk because they call it the soup shower.... —The preceding unsigned comment was added by Dappled Sage (talk • contribs) 17:37, 10 February 2007 (UTC).

Bouillon cube used instead of broth or stock as a soup base. Rmhermen 17:47, 10 February 2007 (UTC)

thanks Ive been wanting to find this out forever. Dappled Sage 21:47, 10 February 2007 (UTC)

Soup time

Might want to include when people drink soups. There are some cultures that drink before and some after their main course meal. 128.6.175.26 17:56, 2 February 2006 (UTC)

Soup in other languages

I think this section should be removed, since Wiktionary:soup already has such a list. Links to notable soups in other cultures can be moved into the appropriate section. Wmahan. 23:26, 16 June 2006 (UTC)

Soup in America

I was wondering why the paragraph about Soup history in America was there? (In America, the first colonial cookbook...).

This is a genuine question -- I'm still learning about WP and wasn't sure if this is an encyclopaedia for people learning about America? It's not an American invention, so why would this go in the article? --Kierenj 12:15, 9 August 2006 (UTC)

Good question, which Kieren has taken in a more general form to the Village Pump and which is being discussed in general there. Tonywalton  | Talk 10:28, 11 August 2006 (UTC)

Didn't you know? America is the centre of the universe!

An encyclopedia 4 people learning about America? Dude, what country do you live on? Wikipedia is awesome and it has info about almost everything imaginable. Hope that answers ur question. For reals what country do you live in? —Preceding unsigned comment added by 63.215.26.168 (talk) 23:45, August 24, 2007 (UTC)

Wording: homeopathic?

Is homeopathic really the word to describe the "chicken soup/common cold" relationship? Joyous 06:01, Jun 15, 2004 (UTC)

No, it isn't. Homeopathy is a very specific pseudo-science which has nothing to do with soup. I'll change things (if someone hasn't beatnen me to it). RobertAustin 08:45, 30 October 2006 (UTC)

Soup and Health

Does Soup have a link to eating healthy? Is this notion true? Soups can be extremely healthy or extremely unhealthy. I often get angry because it is hard to find places that serve healthy soup. Is my anger justifiable? Or does health and soup have no connection?

I think it's a comfort thing. Like hot chocolate and such after an awful day.Eelio 15:44, 27 February 2007 (UTC)

The Nature of Soup

The first line says that soup is a type of drink. While it is a liquid, I would not consider it a drink. Any thoughts? Matthew Cadrin 16:56, 12 March 2007 (UTC)

Soup v Beverage

And now I cannot stand it, and I have to look it up in the OED, thank you very much. Okay: A "beverage" is something that one drinks. A "soup" is a savoury liquid that is made by boiling ingredients together, such as vegetables, meats, and legumes. The word, "soup" is medieval. When meat was boiled, the resulting broth was poured over bread. Now someone is going to question why is this different than saving rice water? My answer would be, that when writing an article on soup - stick to soup - otherwise this will never get written and you'll get consumed in what is known as "Pea Soup" or an impenetrable fog... allie 20:34, 7 Jan 2005 (UTC)

The other semantinc question about soup is do you drink it or eat it? —Preceding unsigned comment added by 75.35.4.7 (talk) 03:53, 4 September 2008 (UTC)

Gee, thanks guys!

It sure is good to know that Wikipedia editors have their eyes on what's important. I really think there would be something wrong with this article if it didn't spare a few words for the depiction of soup in computer and video games. It is my hope that someone will find the time to add such a section to every Wikipedia article on otherwise staid and tedious subjects, such as pillows, washing powder and Faberge eggs. The article still, however, feels a little thin and limited in scope in its coverage of soups as featured in media favoured by shut-in twentysomething nerds. Perhaps a section on soup in animes would be the way forward here, or one on appearances of soup in the Pokemon franchise? 172.213.96.96 13:17, 21 June 2007 (UTC)

Your comment is dripping in delicious, soupy sarcasm. 216.136.4.136 (talk) 18:33, 23 March 2009 (UTC)

The thing is, 172.213 is right imo. But the problem is with WP's editors. At the risk of going on a tangent more needs to be done on fighting (and ultimately destroying systemic bias)---the only reason why so much rubbish is put into these articles is because those people believe that they have the right to contribute, and all they can contribute is their own experience ("computer and video games... animes... Pokemon"). Take a look at the German or Russian WPs and you'll notice there's a different attitude there: there is a unspoken but well understood idea of what WP should be and there is less cruft, and the "I want to do something" attitude is largely absent (fortunately). (My rant really belongs on the bias page...)

Anyway that section seems to be gone from the article. 118.90.42.87 (talk) 01:10, 25 April 2009 (UTC)

Those should be considered Media / cultural influences, not exactly directly related to soup, rather the use of it. Perhaps you can make an articles focusing on the cultural influences of soup? Hlht (talk) 15:10, 11 May 2009 (UTC)

File:Packets of Soup.jpg Nominated for speedy Deletion

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Dorrance's invention

I've just read the book Condensed Capitalism: Campbell Soup and the Pursuit of Cheap Production in the Twentieth Century by Daniel Sidorick, published in 2009 by the ILR Press/Cornell University Press (http://www.cornellpress.cornell.edu/book/?GCOI=80140100149010). It says that Dorrance actually did not invent the condensed soup, which was at the time already made by several other producers, including Abraham Anderson, the former partner of Joeph A. Campbell, with whom he co-founded the company in 1869. And even the Campebll's Company itself was working on the idea of condensed soup before John T. Dorrance came to it. Thus, IMO stating that the Campbell Soup Co. is the birthplace and Dorrance the inventor of condensed and canned soup is a lie. As a myth, it is however an important part of the company's identity and marketing strategy. What Dorrance actually did and achieved in the food business is absolutely amazing because he created an entire new market segment for the condensed soup, which his company began to producing at a very large scale. Through very innovative marketing strategy he created a real demand and desire among the housewifes of the US for his product and gave it to them for a cheap price of 10 cents. Sidorick counts that in the end of 19th century the entire food business in the US produced only about 1 million of cans containing soup, yet in 1904 only the Campbell's, which was already the market leader, sold over 16 million of cans. Kowalmistrz (talk) 19:10, 3 March 2013 (UTC)

Fruit compotes are not soups

Who has been editing this article? In English, soup is a savoury dish. Feel free to check the definition in ANY English dictionary.

European and Asian variants of watery fruit dishes are compotes or have their own nomenclature in the specified languages. I am not aware of any that define themselves as 'soup'. The entire section is WP:OR. Please find WP:V and WP:RS for claims of compotes being soups.

For the moment, I'm simply tagging the relevant section. Ultimately, it should be removed as they do not fit the definition of 'suppa' as broth with vegetables, grain, beans, etc. --Iryna Harpy (talk) 02:25, 22 February 2014 (UTC)

DEFINITION OF SOUP

I deleted the following text from this version:

Learning to boil food was advantageous because it greatly expanded the available food supply for humans. Previously inedible grains, tougher vegetables and animal bones could be cooked together to add their taste and nutrients to a dish.

In addition, making soup was a convenient method of cooking food, as food could be cooked as long as water and fire were available. Cooking food in water was an advancement in cooking methods, since it improved the consistency of cooking.

My logic is as follows: Boiling food is not making soup. Boiling food has a lot to do with the history of food preparation, but not necessarily the history of soup. allie 23:00, 8 Jan 2005 (UTC)

Technically, boiling food is not making soup. If you boil an egg, you are not making a broth, because the content of the egg does not go into the water. But if you boil grains, vegetables, meat or bones, some of it goes into the water to make a broth. It might be a thin broth, but it certainly did not take long for people to realize their was nutritional value in drinking the water from boiling food, and thus soup was born.--RLent (talk) 22:45, 15 December 2008 (UTC)

While logical, sounds like original research to me... — Preceding unsigned comment added by 192.158.48.18 (talk) 18:00, 26 June 2014 (UTC)

RACIST?

Is "Jewish Penicillin" considered RACIST? --ColaDude 20:45, 14 May 2007 (UTC)

Nah, but it's not exactly very accurate either. Westerners in general consider chicken soup to be effective medicine. Or just whites in general. You know, like that South Park episode Red Man's Greed they describe the "traditional medicine of the white man" which consists of chicken soup and Sprite.

WTF — Preceding unsigned comment added by 192.158.48.18 (talk) 18:06, 26 June 2014 (UTC)

One year of protection

Let's hope it will not cause the vandalism in there not to be detected until IPs are allowed to edit this text. --176.239.89.46 (talk) 21:41, 6 October 2015 (UTC)

External links modified

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Confirmed as correct. Thanks, Cyberbot II. --Iryna Harpy (talk) 20:50, 25 January 2016 (UTC)

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Semi-protected edit request on 11 March 2016

Please replace (in the History section) THIS:

The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew.

with THIS:

The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew.

Although the Sanskrit word for soup, सूप (sūpa, literally meaning "something that can be sipped with pleasure") sounds quite similar, no etymological connection has yet been discovered.

Gameplayer10 (talk) 04:13, 11 March 2016 (UTC)

Hello Gameplayer10. Can you please provide a complete reference, including author (or editor), publisher, date, ISBN number, page number and a link to a URL? Please see Referencing for beginners for instructions. Cullen³²⁸ Let's discuss it 04:41, 11 March 2016 (UTC)

Hi Cullen328. I have added a link to the reference.Gameplayer10 (talk) 06:32, 11 March 2016 (UTC)

Thank you for providing additional details, Gameplayer10. Is a source published 125 years ago really the best source for the influence of a Sanskrit word on the origins of an English word? Does the source claim that the Sanskrit word was the source for the English word, or is it possibly coincidence? Cullen³²⁸ Let's discuss it 06:40, 11 March 2016 (UTC)

Cullen328, even the suggested edit to this article does not claim that the Sanskrit word is the source for the English word.Gameplayer10 (talk) 06:46, 11 March 2016 (UTC)

According to Charles Rockwell Lanman, "no etymological connection has as yet been discovered" regarding the English word and its connection to Sanskrit. I readily admit that this source is over 100 years old, but it is newer than your source, and speaks directly to the point. If you are aware of a newer and better source that establishes the connection, then please bring it to this discussion.

Cullen328, thanks. Is it (the edit request) fine now?Gameplayer10 (talk) 09:29, 11 March 2016 (UTC)

No, Gameplayer10, I see no reason to mention the Sanskrit word in this article unless a reliable source makes an etymological connection. Cullen³²⁸ Let's discuss it 20:22, 11 March 2016 (UTC)

Marking as answered. No consensus for changes yet. EvergreenFir (talk) Please {{re}} 21:05, 11 March 2016 (UTC)

References

Semi-protected edit request on 9 May 2017

Under Dessert section, the left image of dessert soup contains the caption "A dessert soup repared [sic] with barley, gingko and bean curd." Change "repared" to "prepared." 184.17.163.233 (talk) 23:16, 9 May 2017 (UTC)

Done Thank-you for pointing that out! regards, DRAGON BOOSTER ★ 04:32, 10 May 2017 (UTC)

There is no such thing as Etrog soup

Etrog may be used for some things, but definitely not for soup. Whoever put it up there made a practical joke, take it down. — Preceding unsigned comment added by 2A00:1028:8388:6F32:E151:FD83:4962:5B8F (talk) 22:30, 12 May 2017 (UTC)

Article scope

Clearly this needs an exposition of the history of cooking in some form, from the Romans through the Middle Ages and the Renaissance, and the development of modern soups via Italy, France and modern times. Were Asian soups an independent invention? How important were soups generally in the development of noodles? What about the history of mulligatawny?

I would assume soups are nearly as old as humans themselves ever since humans learned how to use fire they would have cooked meat and liquid in some kind of vessel — Preceding unsigned comment added by 88.96.14.189 (talk) 13:36, 13 July 2018 (UTC)

A Commons file used on this page has been nominated for deletion

The following Wikimedia Commons file used on this page has been nominated for deletion:

• Progresso canned soup label (no flash) steak and roasted russet potatoes.jpg

Participate in the deletion discussion at the nomination page. —Community Tech bot (talk) 04:57, 16 November 2018 (UTC)

Semi-protected edit request on 16 November 2019

Needs to be added to the figures of speech section. As a veteran of the US Army I have heard the below statement for years and would be considered a first hand source.

Soup Sandwich- a euphemism used in a the U.S. military to descripe someone that is not well put together or is slouchy in appearance. 69.247.4.49 (talk) 01:36, 16 November 2019 (UTC)

 Not done: please provide reliable sources that support the change you want to be made.

Personal knowledge is not verifiable, either by an editor or one of our readers and therefore not acceptable, even if you're an expert. - FlightTime (open channel) 01:41, 16 November 2019 (UTC)

Missing Link to Asopao

Under Types > Traditional Regional Varieties, the first entry is Asopao. This has an associated Wikipedia article (https://en.m.wikipedia.org/wiki/Asopao) but it isn't linked as most of the other soups on the list are. Morningstarsol (talk) 11:10, 8 January 2020 (UTC)

Proposed merge of Chorba into Soup

• SNOW Oppose. I cannot see any benefit nor any reason for merging a distinct, notable class of soup into a generic article.--Artoria2e5 🌉 08:16, 27 January 2021 (UTC)

Semi-protected edit request on 9 May 2021

100.6.179.85 (talk) 00:59, 9 May 2021 (UTC)

cearel is soup

 Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format and provide a reliable source if appropriate. ScottishFinnishRadish (talk) 01:20, 9 May 2021 (UTC)

Differences between soup, gruel, stew, etc.

Difference in definition between soup and beverages? What's the border between soup, gruel, broth, congee, porridge, etc? Removed salty from the description, as some soups are sweet--Confuzion 08:06, 14 Jun 2004 (UTC)

What's the difference from stew? And someone should look at the terrible description of stock (food) which this article links to. Rmhermen 13:54, Jun 14, 2004 (UTC)

Asian soups

As a suggestion for the non-Western soup section, I'd like to see some description of some of the more 'popular' asian soups such as: miso (Japan), seaweed soup (Korea, called Mi-Yeok Guk in Korean), Tom Yum something? (Thailand), Pho (Vietnam) etc. Mimsie 23:49, 14 Jun 2004 (UTC)

Cold soup

Vichyssoise is not an American potato soup! The name is French. Any experts on leek and potato soup out there? JPF 11:59, 16 Jun 2004 (UTC)

I was confused too. Turns out it was developed by a French chef working at an American restaurant in 1917. This page [1] has move detail about it and soup history in general. Should be a good source for our article. Rmhermen 20:54, Jun 16, 2004 (UTC)

Chicken Soup

I think there should be a link to the (already existing, good-sized) article on Chicken soup, but everyone contributing to this article seems to be obsessed with chicken noodle soup. --Random|832 07:52, 17 Jun 2004 (UTC)

Actually, that links to the history of Campbell's soup. The original 21 varieties featured a "chicken soup with noodles" but when it was advertised on "Amos & Andy" radio in the 1930s, by a slip of the lip, they referred to it as "Chicken Noodle Soup." Campbell's changed the name almost instantly, as as a result, the legend of chicken noodle soup began. There you go. allie 19:59, 7 Jan 2005 (UTC)

Stew v Soup

A stew is a soup with meat as an overwhelmingly primary ingredient (for example, chili is a type of stew). allie 20:34, 7 Jan 2005 (UTC)

Modern Technology

Modern advances in soup preparation generally consist of microwave types. There are reductions newly available, but I'm concerned that this will complicated matters. A reduction is when a stock is slowly simmered down from, for example, 20 quarts of stock to 1 cup of reduction. allie 20:34, 7 Jan 2005 (UTC)soups need to be really fatty!!!!!!!!

Popular Soups

Look at this listing: They're NOT popular soups: They're REGIONAL cuisine that have become globally popular. There is a difference. Do you think an American housewife in 1920 would have ever heard of Bouillabaise? Or vichyssoise? So that has to be considered. allie 20:34, 7 Jan 2005 (UTC)

You appear to be talking about the section "Famous soups"? Not "Popular soups" And I am not sure what use the opinion of a 1920's American housewife is when making a 2000's international encyclopedia. Rmhermen 01:32, Jan 8, 2005 (UTC)

I'm referring to the fact that these soups were not "popular" prior to the 20th century. They were "regional" and distinctly cultural in origin. It was only with the advent of modern technology that the French soups, for example, or the modern definition of soup, which is distincly French, became accepted and standardized. So there is a difference. While the cooking method itself dates back to Neandertal era, there is a great difference between what was palatable or more accurately, would have been served in any household anywhere. For example: Bouillabaise would never have been served in a New England household in the 18th century; and conversely, Clam Chowder would have never been served in a Provencal household during the same time. So I hope that makes sense. allie 14:16, 9 Jan 2005 (UTC)

Chicken noodle soup It is often used as a traditional remedy for the common cold. Chicken soup and lockshen (Yiddish for noodles) is known as Jewish penicillin. Noodle soups are also quite common across Asian cuisines.

• Pho is a Vietnamese staple noodle soup
• Ramen is a Japanese noodle soup that comes in several varieties
• Saimin is Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences
• Thukpa is Tibetan noodle soup, that is more or less the staple (along with Butter Tea and [[Tsampa]

Gerson therapy inject in regional varieties section

Why is "Hippocrates Soup" from Gerson therapy in the regional varieties section? It does not fit here, and frankly based on the Gerson therapy page should not even be on this page. 2600:1702:971:45C0:DBD:45C8:52CB:D77 (talk) 21:36, 20 December 2021 (UTC)

Soup dates back to 20,000 BC?

The 'History' section of this page contains some potentially misleading evidence surrounding the antiquity of soup. Whilst evidence of boiling can be seen unequivocally in the presence of thermally altered rocks in the Palaeolithic- an instance of Gravettian hot rock technology- boiling technology could equally be of greater antiquity through the use of animal hides, as the author has correctly pointed out. However, it is almost impossible to find evidence of this prior to the Gravettian. Furthermore, boiling technology is a necessary but not sufficient condition to make soup. Whilst hot water is certainly a key ingredient of soup, the presence of boiling water does not necessarily equally soup. Coffee contains boiling water but is not soup, a bath contains boiling water but is not soup. Regardless, I am struggling to find a way to bring nuance to this paragraph on the history of soup without making it unneccessarily convoluted. Bisous Osseinavia (talk) 14:20, 18 January 2022 (UTC)Osseinavia

soup

should I make soup 2600:1702:2DA0:1CF0:3947:CA17:B5C8:199 (talk) 04:40, 2 February 2022 (UTC)

What is soup

Voice 2409:4041:2E27:1002:0:0:988:EB08 (talk) 16:20, 22 June 2022 (UTC)

Semi-protected edit request on 11 July 2022

Please add:

Within the NFT community, the term "soup" is also a form of slang used to describe what is commonly referred to as "alpha" or insider information that is considered valuable to an investor. 108.29.73.221 (talk) 03:41, 11 July 2022 (UTC)

 Not done: please provide reliable sources that support the change you want to be made. ScottishFinnishRadish (talk) 10:18, 11 July 2022 (UTC)

Where did the content go?

This article is a lot shorter than it used to be. What happened? In particular, why did the information about soup in ancient times disappear? - Fredrik | talk 2 July 2005 06:47 (UTC)

Carm down, who cares about soup its not as if one peace of missing writing is going to mean that no one can make soup any more?

One peace? Don't you mean one peas as in whirled peas? Pleas don't make a federal case out of it or I'll have to take you to court so the judge can here your please about this read herring.

Semi-protected edit request on 25 January 2023

Please add to the description after the first paragraph A soup is not a stew. Mmadl87 (talk) 04:45, 25 January 2023 (UTC)

 Not done: Second sentence already goes into further detail than "a soup is not a stew", don't see how proposed text improves things Cannolis (talk) 06:44, 25 January 2023 (UTC)

Suggestion for canned soup

I'm new to Wikipedia so I can't edit the page but I've got a suggestion for a citation and an edit :]

"Since the 1990s, the canned soup market has burgeoned, with non-condensed soups marketed as "ready-to-eat", so they require no additional liquid to prepare" This passage needed a citation so I went hunting and found this: https://www.campbellsoup.co.uk/blog/campbells-soup-history-condensed-version/ https://www.forbes.com/pictures/lmj45ljli/campbells-soups-first-can/?sh=1db60284722c which would put the date of ready-to-eat canned soups that require no additional liquids back to 1890's with Campbell's Beefsteak Tomato Soup rather than 1990's. I can't tell if the original passage is trying to say "ready to eat soup become popular in the 1990's" or "ready to eat soup was invented in the 1990's" but either way I think it needs some fixing. I tried to find something to back up the claim of canned soup becoming popular in the 1990s but came up empty, maybe someone smarter than me can find it. Average soup enjoyer (talk) 02:41, 2 March 2023 (UTC)

Include grains and the mention of other ingredients in the first sentence.

"Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water." Many soups are made with grains and fruit, both of which are not counted in this first sentence. Much like many online definitions of soups, this is very narrow minded and excludes the idea of soups having fruit, grains, other liquids even. I believe it should be altered to include the idea of other ingredients to fit the soups (that are in the Wikipedia list of soups) that we already have. MaxScarf (talk) 11:21, 22 October 2023 (UTC)

Add infobox

Maybe we should add the {{Soup}} infobox at the bottom of the page for easier browsing? MemeManTheDank (talk) 17:13, 1 November 2023 (UTC)

Etrog soup?

More than fifteen years ago, a new editor who has not been seen since added the unsourced atetement that "Etrog is a fruit soup made from the citron used in Jewish rituals at the feast of Succoth, is eaten by Ashkenazi Jews at Tu Bishvat." No source has ever been added. I have been an Ashkenazi Jew for more than seventy years, and have never heard of this dish or practice. It is not mentioned in either our article on the etrog or the article in Hebrew Wikipedia, and I can find no source anywhere to confirm this. I suspect that the original addition was either a hoax or a misunderstanding, and have removed the statement. RolandR (talk) 22:16, 15 November 2023 (UTC)

Lan Sisik?

I am Thai and never have heard of soup called "Lan Sisik". Googling returns zero results. The name also does not sound Thai at all, from a native speaker's viewpoint. I have added a "citation needed" flag, and unless there are objections, I will remove it. -- Sirakorn (talk) 15:30, 18 December 2023 (UTC)

To clarify, "Lan" can be "ลาน"​ "หล่าน"​ "ล่าน" "ล้าน"​ "หลาน"'s romanisation. Neither of then is a food name. The closest food I know to this name is "Lhon"/"หลน", the process of cooking with concentrated milk. The problem is (1) Lhon is not a soup (but a dipping), and (2) the phrase after "Lion" should be the name of the main ingredient cooked by this way, e.g., "Lhon Moosap"/"หลนหมูสับ" is to cook "Moosap"/"หมูสับ"--ground pork--in the Lhon way. -- Sirakorn (talk) 15:37, 18 December 2023 (UTC)

Soup & What?

I'm confused about Soup. I'm confused by the section which says onion soup is a surviver of the custom of making thick stew and pouring it on bread. The only onion soup I have ever seen or eaten has been a thin, clear soup. 45.248.95.77 (talk) 09:53, 26 February 2024 (UTC)

Semi-protected edit request on 9 March 2024

Under "Traditional regional varieties" Íslensk kjötsúpa is linked to a page that does not exist. Remove page link Greek Yogurt (Yoghurt) (talk) 18:43, 9 March 2024 (UTC)

 Not done: Redlinks are generally not removed when it is reasonable to assume an article could be created on the topic eventually (see WP:REDLINK). That particular link uses a template which provides a link to an article about it in a different language, as well – if an article in English is written the link will change to a normal link. Tollens (talk) 22:01, 9 March 2024 (UTC)