Stone Soup is a European folk story in which hungry strangers convince the people of a town to each share a small amount of their food in order to make a meal that everyone enjoys, and exists as a moral regarding the value of sharing. In varying traditions, the stone has been replaced with other common inedible objects, and therefore the fable is also known as axe soup, button soup, nail soup, and wood soup.
Some travelers come to a village, carrying nothing more than an empty cooking pot. Upon their arrival, the villagers are unwilling to share any of their food stores with the hungry travelers. Then the travelers go to a stream and fill the pot with water, drop a large stone in it, and place it over a fire. One of the villagers becomes curious and asks what they are doing. The travelers answer that they are making "stone soup", which tastes wonderful and which they would be delighted to share with the villager, although it still needs a little bit of garnish, which they are missing, to improve the flavor.
The villager, who anticipates enjoying a share of the soup, does not mind parting with a few carrots, so these are added to the soup. Another villager walks by, inquiring about the pot, and the travelers again mention their stone soup which has not yet reached its full potential. The villager hands them a little bit of seasoning. More and more villagers walk by, each adding another ingredient. Finally, the stone (being inedible) is removed from the pot, and a delicious and nourishing pot of soup is enjoyed by travelers and villagers alike. Although the travelers have thus tricked the villagers into sharing their food with them, they have successfully transformed it into a tasty meal which they share with the donors.
In the Aarne-Thompson-Uther folktale classification system this tale and set of variants is type 1548.
There are many examples of projects referencing the "Stone Soup" story's theme of making something significant by accumulating many small contributions. Examples include:
The film Fandango (1985) contains a wedding sequence towards the end which builds on the Stone Soup theme. The protagonists need to hold a wedding ceremony, but they lack the necessary funds. Therefore, they set up a folding card table by the main street of a sleepy Texas town, dust it off, and invite passersby to come to the wedding. As they concoct stories of delinquent caterers and crashed champagne trucks, the friendly townspeople contribute their time and resources, the result being a magical wedding ceremony.
William Butler Yeats' play The Pot of Broth (1904) tells a version of the story in which a clever Irish tramp uses his wits to swindle a shrewish medieval housewife out of her dinner.
The story is the basis of Marcia Brown's 1947 children's book Stone Soup (1947),which features soldiers tricking miserly villagers into cooking them a feast. The book was a Caldecott Honor book in 1948 and was read aloud by the Captain (played by Bob Keeshan) on an early episode of Captain Kangaroo in the 1950s, as well as at least once in the 1960s or early 1970s.
In 1965, Gordon R. Dickson published a short story called "Soupstone", where a headstrong pilot is sent to solve a problem on a planet under the guise of a highly educated and competent official. He succeeds by pretending to understand everything, but actually merely making the locals apply their already present knowledge and abilities to the task.
"Stone Soup" (1968),written by Ann McGovern and illustrated by Nola Langner, tells the story of a little old lady and a hungry young man at the door asking for food, and how he tricks her into making stone soup.
In 1975, Walt Disney Productions published a Wonderful World of Reading book titled Button Soup. Daisy Duck tricks Scrooge McDuck to share his food to help flavor her Button Soup.
Canadian children's author Aubrey Davis adapted the story to a Jewish context in his book Bone Button Borscht (1996). According to Davis, he wrote the story when he was unable to find a story that he liked for a Hanukkah reading.Barbara Budd's narration of Bone Button Borscht traditionally airs across Canada on CBC Radio One's As It Happens , on the first day of Hanukkah.
Jon J. Muth's children's book based on the story, also called Stone Soup (2003),is set in China, as is Ying Chang's The Real Story of Stone Soup (2007).
Shel Silverstein's song "The Wonderful Soup Stone" tells a version of this story. Bobby Bare included the song on his album Lullabys, Legends and Lies (1973).and Dr. Hook & The Medicine Show included the song on their album Belly Up! (1973).
A version of the tale written by Tom Chapin and John Forster appears on Chapin's album Mother Earth (1990).
A contemporary twist on "nail soup" helps relieve real-world iron deficiency anemia in Cambodia. The Lucky Iron Fish is a cast iron bar in the shape of the "Try Kantrop" fish that many villagers consider lucky. When immersed into a simmering pot of soup, enough of the iron dissolves into the liquid to add the critical amounts of a trace nutrient needed to prevent certain types of anemia.
US Army General George S. Patton referred to the "rock soup method" of acquiring resources for attacks in the face of official disapproval by his superiors for offensive operations. In the military context, he sent units forward, ostensibly on reconnaissance missions, where he knew resistance was to be met. "Surprised" at the enemy resistance, Patton would later request support for his scouts, and these missions eventually turned into small scale probing attacks. Then, once full combat had begun, Paton would request (or make the executive decision to) encircle or push full force against enemy resistance, under the rationale that the reinforcements were either bogged down or unable to retreat. He notably did this during the Battle of Sicily, in the advance on Palermo, and again in the campaign in northwest Europe, notably near Metz when his 3rd US Army was officially halted during Operation Market Garden.
A large pool located on Karl Johan street in Oslo, funded by the steel company Christiania Spigerverk ("Christiania Nail Factory"), is nicknamed Spikersuppa ("Nail Soup") as a humorous reference to the story. [ citation needed ]
Gazpacho, also called Andalusian gazpacho, is a cold soup made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula, specifically Andalusia, and spread into the Algarve regions. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool.
Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish chowder, corn chowder, lamb chowder and especially clam chowder are popular in the North American regions of New England and Atlantic Canada.
Borscht is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, one of the most famous dishes of Ukrainian cuisine, made with beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht.
Russian cuisine is a collection of the different cooking traditions of the Russian people. The cuisine is diverse, with Northern and Eastern European, Caucasian, Central Asian, Siberian, and East Asian influences. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, pork, poultry, caviar, mushrooms, berries, and honey. Crops of rye, wheat, barley and millet provided the ingredients for a plethora of breads, pancakes, pies, cereals, beer and vodka. Soups and stews are centered on seasonal or storable produce, fish and meats. Such food remained the staple for the vast majority of Russians well into the 20th century. Soviet cuisine had a separate character of its own.
Shchi is a Russian-style cabbage soup. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi. In the past, the term sour shchi was also used to refer to a drink, a variation of kvass, which was unrelated to the soup.
Buddha Jumps Over the Wall, also known as Buddha's Temptation, is a variety of shark fin soup in Fujian cuisine. Since its creation during the Qing dynasty (1644–1912), the dish has been regarded as a Chinese delicacy known for its rich taste, and special manner of cooking. The dish's name is an allusion to the dish's ability to entice the vegetarian monks from their temples to partake in the meat-based dish. It is high in protein and calcium.
Fish balls are a dish in China, notably popular in southern China, Hong Kong, Macau, Iceland and Taiwan, as well as in parts of Southeast Asia among the overseas Chinese communities. They are made with fish paste and boiled in a soupy broth, or deep fried. They are also common in Nordic countries.
Sinigang is a Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind, although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine.
Mulligan stew is a type of stew said to have been prepared by American hobos in camps in the early 1900s.
Mouse Soup is a 1977 picture book by noted illustrator Arnold Lobel. Beginning with the simple sentence "A mouse sat under a tree", the book goes on to tell the story of a mouse who has to trick Weasel from turning Mouse into Mouse Soup. He does that by telling stories about Bees and the Mud, Two Large Stones, The Crickets, and The Thorn Bush, and tells Weasel to put them into his soup. It is then assumed that Mouse got away and Weasel got stung by bees.
Stone Soup Cooperative is a housing cooperative created in Chicago, Illinois in 1997. A collective of activists working and living in Chicago began renting a former convent with the goal of creating an intentional community for "Joy and Justice." The cooperative was founded on the principle of the stone soup fable, which resonated with the original 10-12 founders. The story is a lesson in cooperation in which a town comes together to turn a pot of boiling water with a stone in it into a hearty soup that can be shared amongst all its inhabitants by each adding one ingredient.
Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, and Great Britain, as well as in the Caribbean. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside South Asia, curry chicken is often made with a pre-made spice mixture known as curry powder.
Crossing-the-bridge noodles is a rice noodle soup from Yunnan province, China. It is one of the most well-known dishes in Yunnan cuisine.
Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. 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.
Acquacotta is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include aquacotta con funghi and aquacotta con peperoni.
Congee or conjee is a type of rice porridge or gruel. The word 'congee' itself is a derivation of the Tamil word கஞ்சி(Kañci; kanji). When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients such as meat, fish, and flavourings are added while preparing the congee, it is most often served as a meal on its own, especially for persons who are ill. Names for congee are as varied as the style of its preparation. Despite its many variations, it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.
Chongqing hot pot, also known as spicy hot pot, is usually eaten at restaurants, but otherwise is similar to roadside Malatang. Chongqing hot pot is similar to the dry stir-fried Mala Xiang Guo (麻辣香锅) which is also eaten in restaurants.
Spinach soup is a soup prepared using spinach as a primary ingredient. A common dish around the world, the soup can be prepared as a broth-based or cream-based soup, and the latter can be referred to as "cream of spinach soup." In China, a spinach and tofu soup is also known as "emerald and white jade soup"; spinach and tofu represent emerald and white jade respectively, and thus the spinach soup itself can be called "emerald soup". Fresh, canned or frozen spinach can be used, and the spinach can be used whole, puréed or chopped. Additional ingredients can include onion, green onion, carrot, celery, tomatoes, potatoes, lemon juice, olive oil, seasonings, salt and pepper. Spinach soup is typically served hot, but can also be served as a cold soup. Prior to being served, it can be topped or garnished with ingredients such as sour cream and crème fraîche.
Haipai cuisine is a Western-style cooking that is unique to Shanghai, China. It absorbs the traditions of several cuisines from other regions of China and of Western cooking, adapting them to suit the local taste according to the features of local ingredients. It is divided into several major types: French, Italian, Russian, British, and German, among which the Russian-type dishes, such as the Shanghai-style borscht, receive a great welcome as they are more affordable. Today, the most famous dishes of Haipai cuisine are luó sòng tāng, fried pork chops, and Shanghai salad. Apart from the above-mentioned common dishes, baked clams, baked crabs, and jin bi duo soup are also popular among the Haipai dishes.
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