purpose of this section is to advise you of facts about soups you may
About Your Soups... You May Like to Know...
SOUPS are nutritious cost saving liquid foods prepared by boiling meat, vegetables, or both, in water, then... seasoning, and sometimes thickening the liquid produced. They are usually served as the first course of a dinner, but also are often included in a light meal, such as luncheon. Soups are easily made, highly economical, and (properly prepared from healthful and nutritious ingredients), a very wholesome diet source for you, and your loved ones. SOUPS contain the very 'essence' of all that is highly nourishing and sustaining in the foods from which you make them. You can truly appreciate the utility of soups when you consider the dual purposes for which you can use them. With the savory variety of ingredients which you'll use to make your soups, they can be utilized either, as tasty appetizers taken at the beginning of your meal to stimulate the appetite and aid in the flow of digestive juices in the stomach; or... as a delightful actual meal itself, when you prepare them containing healthful nutritive ingredients enabling them to be considered as the main part of your meal, instead of merely an addition. You'll want to take care in making your soups attractive enough to appeal to the appetite rather than discourage it, avoiding making soups which are unhealthful or insipid in flavor. Realize too, they are better served in reasonable amounts, and with proper 'accompaniment'. A smaller quantity of a well-flavored, attractively served, soup is sure to meet with enthusiastic approval from your family when it's served as the first course of almost any meal. Always use 'pure' water in your soups, being careful to proportion the quantity of water to that of the meat. Somewhat less than a quart of water to a pound of meat, is a good rule for common soups. Rich soups, intended for company, may have a still smaller amount of water.
GENERAL CLASSES OF SOUPS
The two purposes for which soups are used have led to the numerous varieties of soups being placed into two general classes. In one class soups include that eaten for your ample nutrition, such as cream soups, purees, and bisques. In the other class is grouped soups which serve as appetizers, such as bouillon, consommé, some other broths, and... clear soups. From these two classes of soups, the one best corresponding with the rest of your meal and makes 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. Soups are often named from the principal ingredient or imitation of it, as the names potato soup, beef soup, macaroni soup, mock-turtle soup testify. And, 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, consommé, puree, and so on. Another important classification of soups results from the nationality of the people who use them.
CLASSES OF SOUPS DENOTING QUALITY
BROTHS have for their foundation a clear stock. They are sometimes thin soups, but other times they are made quite thick with vegetables, rice, or barley when they are served as a substantial part of a meal. CREAM SOUPS are highly nutritious and are of great variety. They have for their foundation a thin cream sauce, but to this are always added vegetables, meat, fish or grains. BISQUES are especially thick, rich soups you'll make from game fish or shell fish, particularly crabs, shrimp etc. occasionally, you'll want to use vegetables in soups of this kind. CHOWDERS are soups that have sea food for their basis. Vegetables and crackers are generally added for thickening and to impart extra flavor. PUREES are soups made thick partly or entirely by the addition of some material obtained by boiling an article of food and then straining it to form a pulp. When you use healthful vegetables containing starch... beans, peas, lentils, potatoes etc. are some of your choices... it is usually unnecessary to thicken these soups any further. However,... when meat, fish or watery vegetables are used, more thickening may be required. To be right, a puree should be nearly as smooth as thick cream, and of the same consistency.
CLASSES OF SOUPS DENOTING CONSISTENCY
CLEAR SOUPS are those made from carefully cleared stock, or other means of soup foundation, and flavored or garnished with a material from which the soups usually take their names. There are not many soups of this kind, bouillon and consommé being the two leading varieties, but in order to be palatable, they usually require more care than other soups in their making. THICK SOUPS are also made from stock, but milk or cream, and any mixture of these, may also be used as a basis. Also meat, fish, vegetables, eggs, or grain or some other starchy material, may be added for thickening. Soups of this kind are often made too thick and as such soups are not appetizing. You'll want to take care in their preparation, and have them just right in consistency.
SERVING YOUR SOUPS
Soups may be correctly served in several different ways, the method to adopt usually depending on the kind of soup. The spoon to be served with soups also depends on the kind of soup, but a larger spoon than a teaspoon is always necessary. When a soup is served in a soup plate, a dessertspoon is used. Bouillon spoon is the best kind to use with the thin soups served in bouillon cups. Such a spoon is about the length of a teaspoon, but has a round bowl. To increase the attractiveness of your soups, and also make them more appetizing and nutritious for your family, you'll want to think about the various accompaniments and relishes which can be served. For example, you can flavor enhance many soups, especially vegetable soups, by the addition of a spoonful of grated cheese, which should be sprinkled into the dish at the time of serving. Unless you are serving cold soups during the hot summer months, soups are intended to be eaten hot, and every effort should be made to have them in this condition, at their appetizing very best. This can be accomplished if your soups are thoroughly heated before being removed from the stove, and the dishes in which they are to be served are warmed before your soup is put into them.
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