Soup Quality
When attention is given to the quality of Soup, this food divides itself into several varieties, namely, broth, cream Soup, bisque, chowder and puree.
BROTHS have for their foundation a clear stock. They are sometimes a thin Soup, but other times they are made quite thick with vegetables, rice or barley when they are served as a substantial part of a meal.
CREAM SoupS are highly nutritious and are of great variety. They have for their foundation a thin cream sauce, but to this are always added vegetables, meat, fish or grains.
BISQUES are thick, rich Soups made from game fish or shell fish, particularly crabs, shrimp etc. occasionally, vegetables are used in Soups of this kind.
CHICKEN CREAM SOUP.
An old chicken for soup is much the best.
Cut it up into quarters, put it into a soup kettle with half a pound of corned ham, and an onion; add four quarts of cold water.
Bring slowly to a gentle boil, and keep this up until the liquid has diminished one-third, and the meat drops from the bones; then add half a cup of rice.
Season with salt, pepper and a bunch of chopped parsley.
Cook slowly until the rice is tender, then the meat should be taken out.
Now stir in two cups of rich milk thickened with a little flour.
The chicken could be fried in a spoonful of butter and gravy made, reserving some of the white part of the meat, chopping it and adding it to the soup.
From Easy to Make Soup Recipes
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