SOUP is a liquid food that is prepared by boiling meat or
vegetables, or both, in water and then seasoning and sometimes
thickening the liquid that is produced. It is usually served as
the first course of a dinner, but it is often included in a
light meal, such as luncheon. Soup is an easily made,
economical, and when properly prepared from healthful and
nutritious material, very wholesome article of diet, deserving
of much more general use than is commonly accorded it.
The purpose of this Section is to acquaint you with the details
of making appetizing and nutritious soups that make for both
economy and healthfulness.
VALUE OF
SOUP IN THE MEAL
Soup contains the very essence of all that is nourishing and
sustaining in the foods of which it is made. The importance of
soup is to consider the purposes it serves in a meal. When its
variety and the ingredients of which it is composed are thought
of, soup serves two purposes: first, as an appetizer taken at
the beginning of a meal to stimulate the appetite and aid in the
flow of digestive juices in the stomach; and secondly, as an
actual part of the meal, when it must contain sufficient
nutritive material to permit it to be considered as a part of
the meal instead of merely an addition.
Care should be taken to make this food attractive enough to
appeal to the appetite rather than discourage it. Soup should
not be greasy nor insipid in flavor, neither should it be served
in large quantities nor without proper accompaniment. A small
quantity of well-flavored, attractively served soup cannot fail
to meet the approval of any family when it is served as the
first course of the meal.
GENERAL
CLASSES OF SOUP.
The two purposes for which soup is used have led to the placing
of the numerous kinds into two general asses. In the first class
are grouped those which serve as appetizers, such as bouillon,
consomme, and some other broths and clear soups. In the second
class are included those eaten for their nutritive effect, such
as cream soups, purees, and bisques. From these two classes of
soup, the one that will correspond with the rest of the meal and
make it balance properly is the one to choose. For instance, a
light soup that is merely an appetizer should be served with a
heavy dinner, whereas a heavy, highly nutritious soup should be
used with a luncheon or a light meal.
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.
CLASSES
OF SOUP 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 or cream and 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.
CLASSES
OF SOUPS 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 or barley 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 soups 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 or 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.
STOCK FOR SOUP AND ITS USES
In order that soup-making processes may be readily grasped, one
should be thoroughly familiar with what is meant by stock which
forms the foundation of many soups. A stock of anything means a
reserve supply of that thing stored away for future use. When
applied to soup, stock is similar in meaning for it refers to
material stored or prepared in such a way that it may be kept
for use in the making of certain kinds of soup. In a more
definite sense, soup-stock may be regarded as a liquid
containing the juices and soluble parts of meat, bone or
vegetables which have been extracted by long, slow cooking.
Soups in which stock is utilized include all the varieties made
from beef, veal, mutton and poultry. If clear stock is desired
for the making of soup, only fresh meat and bones should be used
and all material that will discolor the liquid in any way
carefully avoided. For ordinary, unclarified soups, the
trimmings and bones of roast, steak or chops and the carcass of
fowl can generally be utilized. However, very strongly flavored
meat such as mutton or the fat from mutton should be used
sparingly.
VARIETIES
OF STOCK.
Several kinds of stock are utilized in the making of soup, and
the kind to employ depends on the soup desired. The following
classification will be a guide in determining the kind of stock
required for the foundation of a soup.
FIRST STOCK is made from meat and bones and then clarified and
used for well-flavored, clear soups.
SECOND STOCK is made from the meat and the bones that remain
after the first stock is strained off. More water is added to
the remaining material and this is then cooked with vegetables,
which supply the needed flavor. Such stock serves very well for
adding flavor to a nutritious soup made from vegetables or
cereal foods.
WHITE STOCK. White stock is used in the preparation of white
soups and is made by boiling six pounds of a knuckle of veal cut
up in small pieces and poultry trimmings. Proceed according to
directions given in STOCK.
HOUSEHOLD STOCK is made by cooking meat and bones, either fresh
or cooked, with vegetables or other material that will impart
flavor and add nutritive value. Stock of this kind is used for
ordinary soups.
BONE STOCK is made from meat bones to which vegetables are added
for flavor and it is used for making any of the ordinary soups.
VEGETABLE STOCK is made from either dried or fresh vegetables or
both. Such stock is employed in making vegetable soups.
GAME STOCK is made from the bones and trimmings of game to which
vegetables are added for flavor. This kind of stock is used for
making game soups.
FISH STOCK is made from fish or fish trimmings to which
vegetables are added for flavor. Shell fish make especially good
stock of this kind. Fish stock is employed for making chowders
and fish soups.
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 ADDITIONAL USES OF STOCK.
SOUP
EXTRACTS.
THE STOCK
POT - NATURE, USE, AND CARE OF STOCK POT.
FLAVORING
STOCK.
MAKING OF
SOUP.
PRINCIPAL
INGREDIENTS.
MEAT USED
FOR SOUP MAKING.
HERBS AND
VEGETABLES USED FOR SOUP MAKING.
PROCESSES
INVOLVED IN MAKING STOCK.
COOKING
MEAT FOR SOUP.
REMOVING
GREASE FROM SOUP.
CLEARING
SOUP.
THICKENING SOUP.
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