Soup Consistency

As has already been pointed out, Soups are of only two kinds when their consistency is thought of, namely, clear Soups and thick Soups.

CLEAR SoupS are those made from carefully cleared stock, or Soup foundation, and flavored or garnished with a material from which the Soup usually takes its name.

There are not many Soups of this kind, bouillon and consomme being the two leading varieties, but in order to be palatable, they require considerable care in making.

Soup Consistency.

THICK SoupS are also made from stock, but milk or cream and any mixture of these may also be used as a basis and to it may be added for thickening meat, fish, vegetables, eggs, or grain or some other starchy material.

Soups of this kind are often made too thick and as such Soups are not appetizing, care must be taken to have them just right in consistency.

COCOANUT SOUP.

2 cocoanuts grated, 2 blades of mace, 1 salt spoonful of cinnamon, 3 pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine wheatmeal, pepper and salt to taste.

Boil the cocoanut in the water, adding the mace, cinnamon, and seasoning.

Let it cook gently for an hour; strain the mixture through a sieve and then return the soup to the saucepan.

Make a paste of the eggs, wheatmeal, and lemon juice, add it to the soup and let it boil up before serving.

Let it simmer for 5 minutes, and serve with a little plain boiled rice.

From Easy to Make Soup Recipes

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