Blurb:

An excavated Sumerian–Akkadian lexicon attests


to the fact that soup was an important dish on the


menu of ancient Mesopotamian diners. They knew


the thinner form, such as broths, as well as thick and


nourishing porridge soups. This Akkadian cuneiform


tablet included over a hundred kinds of soup, which


by definition were dishes prepared by cooking food


in water. Some soups contained sheep’s tail fat or


oil, honey, and meat broth.

This chapter includes: Lentil Soup;
Meatballs (Sparrows’ Heads);
Creamy Mung Bean Soup;
Cream of Turnip and Swiss Chard Soup;
Spinach Soup;
Tomato Soup with Rice;
White Bean Soup