A 1772 cookbook, The Frugal Housewife, contained an entire chapter on the topic. In the US, the first colonial cookbook was published by William Parks in Williamsburg, Virginia, in 1742, based on Eliza Smith's The Compleat Housewife or Accomplished Gentlewoman's Companion, and it included several recipes for soups and bisques. This prompted the use of the modern word restaurant to refer to eating establishments. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. The word restaurant (meaning " restoring") was first used in France in the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion. 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. Based on ethnographic evidence, some archaeologists conjecture that early humans employed hides and watertight baskets to boil water. However, the antiquity of soup is highly contested. Cobbles were heated on the hearth and then placed into the water to bring it to boil. Small boiling pits are present on the Gravettian site Pavlov VI. The earliest evidence for soup in human culinary practice dates to the Upper Palaeolithic period when thermally altered rocks became commonplace in the archaeological record. Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains many popular soups also include pumpkin, carrots, potatoes, pig's trotters and bird's nests. 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. The established French classifications of clear soups are bouillon and consommé. In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. Soups are similar to stews, and in some cases there may not be a clear distinction between the two however, soups generally have more liquid (broth) than stews. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. 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.
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