ALL ABOUT SOUPSSOUP 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.Table of ContentsAll about soups Value of soup in the meal General classes of soup Classes of soup denoting consistency. Classes of soups denoting quality Stock for soup and its uses Varieties of stock Additional uses of stock Soup extracts The stockpot - use and care of stockpot Flavoring stock Making of soup Principal ingredients Meat used for soup making Herbs and vegetables used for soup. Processes involved in making stock. Cooking meat for soup. Removing grease from soup. Clearing soup Thickening soup Serving soup Recipes - stocks Recipes - soups Asparagus soup Baked bean soup Barley soup Bean and corn soup Bean and tomato soup Bean soup Beef soup Bran stock Bread soup Brown macaroni soup Brown soup stock Cabbage soup Canned green pea soup Caper soup Carrot soups Cauliflower soup Celery soups Chestnut soup Chicken cream soup Chicken soups Cocoanut soup Crab soup Creole soup Fish soup French soup Fruit soup Green beans soup Haricot soup Italian soup Leek soup Lentil soup Lettuce soup Lobster soup Macaroni soup Milk soup Mushroom soup Mutton soup Onion soups Oyster soup Pea soup Potato and rice soup Potato soup Prawn soup Sago and potato soup Sago soup Salmon soup Semolina soup Sorrel soup Spinach soup Summer soup Sweet potato soup Sydney soup Tapioca and tomato soup Tomato and macaroni Tomato soups Tomato vermicelli soup Veal soup Vegetable soup And more …..
