Every
vegetable, spice, and sweet herb, curry-powders, catchups, sauces, dried
or fresh lemon-peel, can be used; and the simple stock, by the addition of
these various ingredients, becomes the myriad number of soups to be found
in the pages of great cooking manuals like Gouffee's or Francatelli's.
_Brown soups_ are made by frying the meat or game used in them till
thoroughly brown on all sides, and using dark spices or sauces in their
seasoning.
_White soups_ are made with light meats, and often with the addition of
milk or cream.
_Purees_ are merely thick soups strained carefully before serving, and
made usually of some vegetable which thickens in boiling, as beans, pease,
&c, though there are several forms of fish _purees_ in which the
foundation is thickened milk, to which the fish is added, and the whole
then rubbed through a common sieve, if a regular puree-sieve is not to be
had.
Browned flour is often used for coloring, but does not thicken a soup, as,
in browning it, the starchy portion has been destroyed; and it will not
therefore mix, but settles at the bottom. Burned sugar or caramel makes a
better coloring, and also adds flavor. With clear soups grated cheese is
often served, either Parmesan or any rich cheese being used.
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