While soups are classified
in other ways, it will be sufficient for all practical purposes if the
housewife understands these three principal classes.
8. CLASSES DENOTING CONSISTENCY.--As has already been pointed out, soups
are of only two kinds when their consistency is thought of, namely,
_clear soups_ and _thick soups._
CLEAR SOUPS are those made from carefully cleared stock, or soup
foundation, and flavored or garnished with a material from which the
soup usually takes its name. There are not many soups of this kind,
_bouillon_ and _consomme_ being the two leading varieties, but in order
to be palatable, they require considerable care in making.
THICK SOUPS are also made from stock, but milk, cream, water, or any
mixture of these may also be used as a basis, and to it may be added for
thickening meat, fish, vegetables, eggs, or grain or some other starchy
material. Soups of this kind are often made too thick, and as such soups
are not appetizing, care must be taken to have them just right in
consistency.
9. CLASSES DENOTING QUALITY.--When attention is given to the quality of
soup, this food divides itself into several varieties, namely, _broth,
cream soup, bisque, chowder,_ and _puree._
BROTHS have for their foundation a clear stock. They are sometimes a
thin soup, but other times they are made quite thick with vegetables,
rice, barley, or other material, when they are served as a substantial
part of a meal.
Pages:
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25