Dear Stella and Dominik, 

Someśvara says that seven kinds of pulses can be used when making "sūpa", and they may be either milled/split or not ( (at Mānasollāsa 3.1358-9 [vol. 2, p116]):

"sÅ«pakarmaṇi saptaite niyojyāḥ sÅ«pakārakaiḥ || 

dalitā 'dalitāś caite pacanīyā yathāruci |"

He leaves the addition of meat as optional, suggesting that some people like to flavor it with pieces of mutton, kidneys, or bits of marrow (Mānasollāsa 3.1371-2 [vol. 2, p117):

"kecid icchanti rucyarthaṃ meṣamāṃsasya khaṇḍakān ||

vṛkkān vāpi dvidhā bhinnān medasaḥ śakalāni vā | "

"sÅ«pa" is of course also used much earlier in the Virata parvan of the MBH to describe what BhÄ«ma cooks as the sÅ«pakāra, but as far as I remember no specific details are given. 

Best,

Adheesh

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Adheesh Sathaye

Department of Asian Studies

University of British Columbia

On Aug 17, 2011, at 2:52 PM, Stella Sandahl wrote:

I have a recollection that the word s¨pa in the annabhoga chapter of the Månasollåsa refers to dål, which in this text is cooked with meat esp. bone marrow. I don't have access to the text right now, but could find it later if anyone wants the exact reference.

Stella

--

Stella Sandahl

ssandahl@sympatico.ca

On 17-Aug-11, at 4:53 PM, Patrick Olivelle wrote:

The term is sūpa -- the expression sūpātthāya (Sk. sūpārthāya) -- for the sake of sūpa (probably more like stew, broth).

PO