Persons who believe in the strictest food economy use a stock pot,
since it permits left-overs to be utilized in an attractive and
palatable way. In fact, there is scarcely anything in the way of fish,
meat, fowl, vegetables, and cereals that cannot be used in soup making,
provided such ingredients are cared for in the proper way. Very often
the first glance at the large number of ingredients listed in a soup
recipe creates the impression that soup must be a very complicated
thing. Such, however, is not the case. In reality, most of the soup
ingredients are small quantities of things used for flavoring, and it is
by the proper blending of these that appetizing soups are secured.
CLASSIFICATION OF SOUPS
7. The two general classes of soup already mentioned permit of numerous
methods of classification. For instance, soups are sometimes named from
the principal ingredient or an imitation of it, as the names potato
soup, beef soup, macaroni soup, mock-turtle soup testify. Again, both
stimulating and nutritious soups may be divided into thin and thick
soups, thin soups usually being clear, and thick soups, because of their
nature, cloudy. When the quality of soups is considered, they are placed
in still different classes and are called broth, bisque, consomme,
puree, and so on. Another important classification of soups results from
the nationality of the people who use them.
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