Soup Types
The two general classes of Soup already mentioned permit of numerous methods of classification.
For instance, Soups are sometimes named from the principal ingredient or an imitation of it, as the names potato Soup, beef Soup, macaroni Soup, mock-turtle Soup testify.
Again, 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, consomme, puree, and so on. Another important classification of Soups results from the nationality of the people who use them.
CAULIFLOWER SOUP
1 medium-sized cauliflower, 1-1/2 pints of milk, 1 oz. of butter, 2 oz. of Allinson fine wheatmeal, pepper and salt to taste, a little nutmeg, and the juice of a lemon.
Prepare the cauliflower by washing and breaking it into pieces, keeping the flowers whole, and boil in 1-1/2 pints of water, adding the butter, nutmeg, and seasoning.
When the cauliflower is quite tender add the milk, boil it up, and thicken the soup with the wheatmeal, which should first be smoothed with a little cold water.
Lastly, add the lemon juice, and serve the soup with sippets of toast.
From Easy to Make Soup Recipes
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