Many people think that soups and stews are winter fare, but that is not true. For as long as man has been able to boil water, this includes using hot stones in the cooking vessel, we have been eating soups and stews. They are both nutritional, restorative and filling.
Soups and stews are made from a combination of ingredients that are boiled and simmered in stock, water or cooked in it’s own juices. The main difference between a soup and stew is broth and gravy. Soup typically is in a broth and a stew is in a gravy.
Soups can be served hot or cold and can be savory or sweet. In some cultures, soup is served during the middle of a meal to cleanse the palate. Others serve soup at the end of the meal to aid in digestion or as a type of dessert.
Stews typically use cuts of meat, bones, beans and or vegetables that are tough and require a longer cooking time to tenderize. Stews usually have a rich, flavorful thick gravy that can be served with bread, rice and potatoes or other starches or on its own.
Whether vegetarian or flexitarian, soups and stews can be made to suit any dietary life style and palate.
