Home › Soup Accessories › Chapter III-Soup Accessories

Chapter III-Soup Accessories

OUP may be served with many accompaniments, such as crisped crackers, cheese sticks, pulled bread, not to mention the many varieties of croutons, force-meat balls, noodles and vegetable pastes which may placed in the soup itself. Grated Parmesan cheese is also passed with many kinds of soup, a spoonful merely, being sprinkled on each portion when served.

Some of the best liked accompaniments for soup are the following: CROUTONS-Cut stale bread into slices of about one-third of an inch and remove all crust. Spread with butter, cut in cubes and bake in oven until delicately browned. These cubes of bread may also be fried in deep fat or sautéd in just enough butter to keep them from burning. Put in soup at time of serving.