Soups

Soups may be divided into two main classes, meat soups and vegetable soups. Those made from meat obtain their flavor from extractives which are stimulating, but have almost no food value. Vegetable soups usually have a higher nutritive value, since the pulp of vegetables used as flavoring or thickening is commonly served as a part of the soup.

Stock Soups

Stock soups are made from beef, veal, mutton, fish, or poultry separately or in combination. Left-overs, meats or vegetables, may be used alone or with fresh meats to make stock. They often improve stock by imparting delicious new flavors.

Bouillon, lean beef; delicately seasoned, usually cleared. Consomme, two or three kinds of meat; highly seasoned, always cleared. Brown stock, beef; highly seasoned with vegetables, spices, and herbs. White stock, veal or chicken; delicately seasoned. Old-fashioned stock, thickened with vegetables. Some fat remains in this soup.

Soup Accompaniments

Flour pastes, plain and fancy Vegetables, cut in plain and fancy shapes Fritter batter, forced through a strainer and fried

Croutons Cooked cereals Royal custard

Other Uses For Soup Stock

Gravies

Seasoning for meats

Preparation of combination soups as Creole,

Sauces Aspic jelly Mongole

Meat left from soup making is tasteless, but contains about as much protein as fresh meat. It may be seasoned, mixed with a sauce and made into the following " Left-over " dishes:

Croquettes Minced on toast Meat pie Warmed in gravy-

Hash Souffle Cottage Pie Salad

Creamed on toast Scalloped

Casserole with vegetables or rice

Brown Soup Stock

Ingredients:

6 lbs. shin of beef (2/3 lean meat, 1/3 bone and fat) 3 qts. cold water 1/2 tsp. peppercorns 6 cloves 1/2 bay leaf

3 sprigs thyme 2 sprigs parsley

1 sprig marjoram

Method:

Wipe beef and cut the lean meat in inch cubes. Brown \ of meat in marrow from bone. Add the water to the remaining § meat, the bone and fat, and let stand 30 minutes. Add browned meat and heat gradually to boiling point. Remove scum as it rises. Cover and simmer 6 hours. Add vegetables and seasonings. Simmer 1 1/2 hours longer; strain and cool as quickly as possible.

To Clear Soup Stock

Method :

Remove fat from stock while cold. Allow white and shell of 1 egg to 1 qt. stock. Beat white slightly, break shell in small pieces and add to stock. Boil 2 minutes. Remove scum and strain through double thickness of cheesecloth. If more seasonings are necessary, add as soon as stock has lost its jelly-like consistency.

Chicken Soup

Ingredients :

1 1/2 qts. chicken stock

1/2 bay leaf

1/4 tsp. peppercorns

2 tbsp. rice 2 tbsp. noodles 2 tbsp. vermicelli

Method :

Simmer stock and seasonings 1/2 hour. Strain. Add the rice and flour pastes, previously cooked in 2 c. boiling water in a double boiler.