January
National Soup Month
Soup of the Evening, Beautiful Soup
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful Soup!
Soup of the evening, beautiful Soup!
Game, or any other dish?
Who would not give all else for two
Pennyworth only of Beautiful Soup?
Pennyworth only of beautiful Soup?
January is National Soup Month. In early times soup was called "pottage" (from pot and the Latin potare, to drink), but by the Middle Ages, the word "soup" had replaced "pottage" in most European languages. The word soup is thought to have come from the sound made by slurping hot liquid from a spoon. Some variations of the word are soop, sopa, sope, soepe, suppa, soppe, soep, suppe, soppa, sopera, soupe, chupe, zuppa, and zup. To sup was to eat the evening meal at which soup was traditionally served. Eventually the meal itself became supper.
Most soups have stock as a base. Stock is made by simmering various ingredients in water, including meat, bones, vegetables, herbs and spices. The flavor of bone stock comes from the cartilege and connective tissue in the bones. The gelatin in bone broth has many health benefits. Connective tissue has collagen in it, which gets converted to gelatin that thickens the stock. The less desirable parts of vegetables (such as carrot skins and celery ends) are often used in stock.
Celebrate National Soup Month by introducing students to some of the vegetables grown in Oklahoma. Read the classic, Stone Soup, then make anOklahoma version. This lesson includes math, science language arts andsocial studies lessons for grades 1-8.
- Write about a memory related to eating soup or bread or both.
- Make up a soup recipe using unusual ingredients.
- Write an advertising campaign for your favorite soup.