Soup Quality

CHOWDERS are Soups that have sea food for their basis. Vegetables and crackers are generally added for thickening and to impart 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 vegetables containing starch such as beans, peas, lentils or potatoes are used for this purpose, it is unnecessary to thicken the Soup with any additional starch.

But when meat, fish or watery vegetables are used, other thickening is required. To be right, a puree should be nearly as smooth as thick cream and of the same consistency.

CLEAR SOUP WITH DUMPLINGS.

2 large onions, 1 teaspoonful of herbs, 1/2 teaspoonful of nutmeg, 1 carrot, 1 turnip, pepper and salt to taste, 1 oz. of butter, 3 pints of water.

Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water. 

Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup.

Let it boil for I hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows: 1/2 pint of clear soup, 4 eggs, a little nutmeg, pepper and salt to taste.

Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt.

Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken.

Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.

From <a href=\"http://www.Soup-recipes-Soup.com/Soup.html\"><strong>Easy to Make Soup Recipes</strong></a>

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