Apparently, Dr. John T. Dorrance, a chemist with the Campbell Soup Company, invented condensed soup in 1897. I hadn't heard of this, though, until yesterday lunchtime.
It was lunchtime. I had a sandwich. But something was missing. To the cupboard. "What a perfect size for a tin of soup," I thought. "It couldn't be more appropriate." So I opened it up, turned it over and stared in bewilderment at the cylinder of red jelly that slurped out into the pan. At this point, I probably should have gone back to the tin and read the instructions on the side, but that wasn't about to happen. I assumed that Canadian soup was just fundamentally different to soup in the UK and turned the heat on the stove higher than I normally would for soup, on the grounds that it had more work to do making what was in the pan actually look like soup.
|It's soup, Jim, but not as we know it.|
It took a good five minutes of making the hot tomato jelly bubble in the pan before I gave up and fished the empty soup tin out of the rubbish bin. Well, of course you know how condensed soup works. I had failed to add the crucial ingredient, water. Things resolved themselves fairly quickly after that and I ended up with about three times as much soup as I needed but, on the plus side, I don't need to uncondense my lunch today.