Value of Soup in a Meal

Soup contains the very essence of all that is nourishing and sustaining in the foods of which it is made. The importance of Soup is to consider the purposes it serves in a meal.

When its variety and the ingredients of which it is composed are thought of, Soup serves two purposes.

First, as an appetizer taken at the beginning of a meal to stimulate the appetite and aid in the flow of digestive juices in the stomach.

Secondly, as an actual part of the meal, when it must contain sufficient nutritive material to permit it to be considered as a part of the meal instead of merely an addition.

Care should be taken to make this food attractive enough to appeal to the appetite rather than discourage it. Soup should not be greasy nor insipid in flavor, neither should it be served in large quantities nor without proper accompaniment.

A small quantity of well-flavored, attractively served Soup cannot fail to meet the approval of any family when it is served as the first course of the meal.

BROWN MACARONI SOUP

Take 1 1/2 oz. Macaroni, 1 oz. Butter, Vegetables, Corn flour and 2 quarts Bone Stock.  

Slice up the onions or leeks, one carrot, and make a fagot of herbs; fry them in the butter with 1 dozen peppercorns till they are quite brown, but not burnt.

Sprinkle over a tablespoonful of corn flour, and when brown pour over the boiling stock and stir till it boils up; let it simmer for an hour. If it is not brown enough, burn a little sugar in a spoon and stir it in.

If half a teaspoonful of sugar is sprinkled over the vegetables when they are frying they will brown much quicker. When the vegetables are soft rub the soup through a wire sieve and return to the saucepan. Boil the macaroni in salt and water for twenty minutes, strain off, and cut into pieces one inch long; put these into the soup and simmer for a quarter of an hour.

Flavor with a little salt and pepper if necessary, and pour into a hot tureen.

From Easy to Make Soup Recipes

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