Soup Types

The two purposes for which Soup is used have led to the placing of the numerous kinds into two general asses.

In the first class are grouped those which serve as appetizers, such as bouillon, consomme, and some other broths and clear Soups.

In the second class are included those eaten for their nutritive effect, such as cream Soups, purees, and bisques.

From these two classes of Soup, the one that will correspond with the rest of the meal and make 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.

 

CABBAGE AND BACON SOUP

Tale 1 Cabbage, 1 lb. Bacon, 1 doz. Peppercorns, 2 Turnips, 1 Carrot, 1 Onion and Pieces of Stale Bread.

This soup is not as expensive as it appears, for the bacon is served as a dish of meat, either after the soup or cold for breakfast or tea.

Put two quarts of water into a saucepan; when it boils put in a pound of bacon neither too lean nor too fat. Let it boil slowly for one hour.  The bacon must be well washed and scraped before cooking, and when it boils skim the pot thoroughly.

Well wash the cabbage and soak it in hot water for half an hour. Take all the water away and put the cabbage into the saucepan with the bacon and vegetables cut up, and the peppercorns tied in a piece of muslin; let them simmer together for two and a half hours, take up the cabbage, and cut it into quarters.

Take one quarter and cut it into small pieces and put it into a soup tureen. Cut some stale pieces of bread into thin slices and lay on the top, pour over the boiling liquor, and serve.

Dish the bacon, pull off the rind, and put the rest of the cabbage round the dish.

From Easy to Make Soup Recipes

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