Suppenevan

Suppenevan is a term that refers to a specific type of soup, particularly in some European culinary traditions. The name itself is derived from the Dutch word "soep" meaning soup and "even" which can imply "once" or "a little." Therefore, suppenevan can be interpreted as a light soup or a small portion of soup, often served as a starter or a prelude to a main meal.

Historically, such light soups were a common way to begin a meal, preparing the palate for the courses that followed. They were often made with simple ingredients, such as broths, clear vegetable stocks, or thin consommés, sometimes enhanced with a few herbs or small pieces of vegetables or pasta. The emphasis was on a delicate flavor and a light texture, rather than being a substantial dish in itself.

In some regions, suppenevan might also refer to a specific recipe that has become traditional, perhaps a family recipe or a regional specialty. The preparation typically involves simmering ingredients for a relatively short period to extract flavor without making the soup too heavy. While the exact ingredients and preparation can vary, the core concept remains that of a light, often clear, soup designed to be consumed in smaller quantities. The term is not as widely recognized globally as terms for more robust soups but holds a specific meaning within certain culinary contexts.