Vegetable soup dates to ancient history. The Spartans ate a thin vegetable soup named “black broth” in ancient times.
In central Appalachia, vegetable soup, also referred to as winter vegetable soup and country soup, is a traditional staple food and common dish during the months of December–February amongst Appalachian highlanders.
Carrot soup (referred to in French as Potage de Crécy, Potage Crécy, Potage à la Crécy, Purée à la Crécy and Crème à la Crécy) is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist.
Carrot soup has been described as a “classic” dish in French cuisine. The soup was eaten by King Edward VII every year on 26 August to commemorate the 1346 Battle of Crécy.
Although the modern sweet orange carrot was not developed until the 16th century, in the Low Countries, it has been represented as a tradition, and it was once customary for English people to eat Crécy soup annually on 26 August in commemoration of the anniversary of the Battle of Crécy, which occurred in Crécy, France on that date in 1346.
Crécy soup was eaten annually by King Edward VII, King of the United Kingdombetween 1901 and 1910, on the battle’s anniversary day, in honour of his ancestor, Edward, the Black Prince, who led the battle. It has also been suggested that the soup was served to triumphant English soldiers after the battle concluded, using carrots from Crécy. Ernst Moro, an Austrianphysician and pediatrician invented Professor Moro’s Carrot Soup, which is shown to be effective against diarrhea caused by antibiotic-resistant bacteria.
Click here [how to make carrots soup]
Almera Refogio Kitchen 