Spring Soup
A clear broth or double broth with early vegetables in it. See Brunoise and the introductory chapter.
STEWING is the easiest form of cooking, for it is cooking at the lowest temperature possible. Easy though it be, it is difficult enough on ordinary kitchen fires, because of the great heat which they give out. The boiling point being 212°, the stewing point is often as low as 170°; and this can only be well managed on the corner of the stove, or on cinders. There ought to be no difficulty with the improved ranges which are now in use. ST. GERMAIN-a name for green-pea soup. It differs from ordinary pea soup, or purée de pois, in being made of fresh peas, in token of which a few whole peas are generally strewn on the surface. STOCK is but another name for beef broth before it is finished into soups and sauces.