Sunday, August 17, 2008

Kinds of Soup

When attention is given to the quality of soup, this food divides itself into several varieties, namely, _broth, cream soup, bisque, chowder,_ and _purée._

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.

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.

PURÉES 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 purée should be nearly as smooth as thick cream and of the same

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