Soups, like salads, present an excellent
opportunity for the cook to display good taste and
judgment.
The great difficulty lies in selecting
the most appropriate soup for each particular occasion;
it would be well to first select your bill of fare,
after which decide upon the soup.
The season, and force of circumstances,
may compel you to decide upon a heavy fish, such as
salmon, trout, or other oleaginous fishes, and heavy
joints and entrees.
Under these circumstances it must
necessarily follow that a light soup should begin
the dinner, and vice versa; for large parties,
one light and one heavy soup is always in order.
There is as much art in arranging
a bill of fare and harmonizing the peculiarities of
the various dishes, as there is in preparing the colors
for a painting; the soup represents the pivot upon
which harmony depends.
Soups may be divided into four classes:
clear, thick, purees or bisques, and chowders.
A puree is made by rubbing the cooked ingredients through
a fine sieve; an ordinary thick soup is made by adding
various thickening ingredients to the soup stock;
clear soups are, properly speaking, the juices of
meats, served in a convenient and appetizing form.
Chowders are quite distinct from the
foregoing, being compounds of an infinite variety
of fish, flesh, fowl, or vegetables, in proportions
to suit the fluctuating ideas of the cook; the object
sought is to prepare a thick, highly seasoned compound,
without reducing the ingredients to the consistency
of a puree.