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Chapter II-Soups

OUPS are divided into two classes; soups with stock and soups without stock.

Stock may be divided as follows:

Brown Soup Stock-made from beef, using bone and fat as well as lean meat, and seasoning with vegeables, herbs and spices.

Bouillon-made from lean beef only without fat or bones. Delicately seasoned and preferably used for luncheon or supper, rather than dinner. (This name of "bouillon" is also used for clear clam broth.) White Soup Stock-made from poultry or veal, separately or in combination, with such seasonings as will not change the color.

Consommé-made from beef and veal, seasoned with sweet herbs, vegetables and spices. This is a dinner soup and is always served clear.

Mutton or Lamb Stock -is used for mutton broth and is usually combined with rice or barley water. Used for what are known as "Scotch Broths" in many cookery books.

Soups without stock are classified as:

Bisques usually made from fish, milk or cream, slightly thickened. They may also be made of vegetables, meat or poultry. Purées-made from fish or vegetables, pressed through a sieve and combined with milk or cream, thickened.

Cream Soups-made from cooked vegetables or fish and milk as a foundation and thickened but slightly.