Ever notice how that cold salad or bowl of crisp fruit doesn’t quite hit the spot this time of year? Soups and steamed greens just sound better when it gets cold outside. Our bodies and tastes are known to fluctuate with every season and winter is definitely no exception

The garlic, the chicken soup or the citrus fruits are not just known as old panacea but also for their properties in helping your organism to resist to cold weather.The Vitamin C is essential for you when you are cold and you can easily find it in vegetables and fruits, especially in kiwi, apples, briar fruits or lemons....

Soup is a food that is made by combining ingredients such as meat, vegetables or legumes in stock or hot water, until the flavor is extracted, forming a broth.Traditionally, soups are classified into two broad 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 thickened with cream; cream soups are thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, and grain.One of the first types of soups can be dated to about 6000 B.C. and was made of hippopotamus or the hearts of 5 sparrows. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of clay or animal skin) about 9,000 years ago.