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.
Green Pea Soup
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.
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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.