Soups


Soups -

Of many kinds are now canned and they have proved a great convenience to both the housewife and the cook, offering an agreeable diversity with no trouble of preparation and capable of being served at a few minutes' notice. There are also many extracts which require only the addition of water to serve as a good basis for soup. Serviceable, too, but in small demand, are the "dry" Soups - packages of desiccated ingredients.

Soups may generally be classified under the headings of Clear - Bouillons and Consommés, and Thick - Creams or Purées, Bisques and Unstrained.

Bouillon is an ordinary clear Broth. The title is generally reserved for Beef Broth, unless otherwise stated, as Clam Bouillon, Tomato Bouillon, etc.

CONSOMMé signifies a clear soup made by boiling together a knuckle of veal, a shin of Beef and a fowl - or their equivalents. It is now generally applied to the entire class of finer clear Soups or very strong clarified broths of various kinds of meats - specialized according to the chief meat flavor, as Beef Consommé, Chicken Consommé, etc., or by special character additions, such as Consommé Vermicelli, Consommé Julienne, etc.

cream, or CRèME, soup, is thick strained soup. Purée is a French culinary term with the same significance. cream or Purée Soups are made in great variety - as cream, or Purée, of Celery - of Carrots - of Tomatoes, etc. Almost any canned meat or vegetable, as Asparagus, Green Peas, etc., can be used for the purpose by the addition of cream.

Bisque is a cream Soup conventionally made or finished with fish or shellfish, chiefly the latter - as Bisque of Crayfish, Bisque of Crab, etc. The word was originally applied only to a form of Pigeon Soup, of which crayfish was one of the characteristic ingredients or additions. In course of time, Pigeon Soup was relegated to the list of old-fashioned dishes, but the word "Bisque" survived and was continued in use, associated with crayfish cream soup as "Bisque of Crayfish." Later, it was applied to other shell-fish cream Soups and the tendency is to still further enlarge its scope, not only to include fish but also other cream Soups for which it would seem to have no particular affinity.

UNSTRAINED Soups are thick Soups such as Mutton Broth, Oxtail Soup, Vegetable Soup, etc.

Among the most popular examples of Canned Soups are: Asparagus, Beef, Bouillon, Celery, Chicken, Chicken Gumbo (Okra), Clam Broth or Bouillon, Clam Chowder, Consommés (Chicken, Vegetable, etc.), Mock Turtle, Mulligatawny, Mutton Broth, Oxtail, Pea, Petite Marmite, Pepper Pot, Printanier, Tomato, Green Turtle and Vegetable. The titles of the majority of these are self-explanatory. Of the others, Bouillon and Consommé are described in the preceding paragraphs of this article, and Chowder, Gumbo, Julienne, Mock Turtle, Mulligatawny, Pepper Pot, Petite Marmite and Printanier in their alphabetical positions.


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