CREAM SOUPS are highly nutritious and are of great variety. They have
for their foundation a thin cream sauce, but to this are always added
vegetables, meat, fish, or grains.
BISQUES are thick, rich soups made from game, fish, or shell fish,
particularly crabs, shrimp, etc. Occasionally, vegetables are used in
soup of this kind.
CHOWDERS are soups that have sea food for their basis. Vegetables and
crackers are generally added for thickening and to impart flavor.
PUREES are soups made thick partly or entirely by the addition of some
material obtained by boiling an article of food and then straining it to
form a pulp. When vegetables containing starch, such as beans, peas,
lentils, and potatoes, are used for this purpose, it is unnecessary to
thicken the soup with any additional starch; but when meat, fish, or
watery vegetables are used, other thickening is required. To be right, a
puree should be nearly as smooth as thick cream and of the same
consistency.
10. CLASSES TYPICAL OF PARTICULAR COUNTRIES.--Certain kinds of soup have
been made so universally by the people of various countries that they
have come to be regarded as national dishes and are always thought of as
typical of the particular people by whom they are used. Among the best
known of these soups are _Borsch,_ a soup much used by the Russian
people and made from beets, leeks, and sour cream; _Daikan,_ a Japanese
soup in which radishes are the principal ingredient; _Kouskous,_ a soup
favored by the people of Abyssinia and made from vegetables; _Krishara_,
a rice soup that finds much favor in India; _Lebaba,_ an Egyptian soup
whose chief ingredients are honey, butter, and raisin water; _Minestra,_
an Italian soup in which vegetables are combined; _Mulligatawny,_ an
Indian rice soup that is flavored with curry; _Potroka,_ another kind of
Russian soup, having giblets for its foundation; _Soljinka,_ an entirely
different variety of Russian soup, being made from fish and onions; and
_Tarhonya,_ a Hungarian soup containing noodles.
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