Au XIIe siècle, la "soupe" désigne la tranche de pain sur laquelle on verse du bouillon brûlant fait de viandes, de légumes ou de vin : on fait alors "tremper la soupe" (du sanscrit, sû et pô : bien nourrir) directement dans les écuelles de bois, de terre cuite ou d'étain.
in the 12th century 'soup' was the word for a slice of bread onto which hot broth was poured made of meat, veg or wine; later one 'soaked the soup' i.e. the bread ('soup' from the sanskrit meaning 'to nourish well') in wooden , terra cotta or tin bowls.
well you learn summat new every day
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burn down our home, RAPE OUR DEAD MOUTHS. Just as long as I don't have to hear anymore of your disgusting babble
i haven't done french since the third year at school, but that's tomato and mint, right? sounds distincly weird. though of course if you're willing to make some i'll give it a go.
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alright stop, collaborate and listen,
ice is back with a brand new invention
I love the way the French make even the most blah things sound delicious. Potage de petits pois à la poule, for instance, sounds a lot nicer than chicken and pea soup.
Am amused by the fact that 'persil' is parsley, too, if only for the mental image of washing powder soup. Although that's been amusing me since Year 10 French.
can't say i've seen any. what they do sell, though, is a bar that consists of about a kilogram of almonds held together with honey. more energy pent up in one of those babies than in a room of teenagers fighting over a copy or razzle. eat one of them and you're buzzing for hours.
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alright stop, collaborate and listen,
ice is back with a brand new invention
