Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole.
To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies. In making soups or gravies, gentle stewing or simmering is incomparably the best.
It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air. Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted.
When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve. A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water.
Clear soups must be perfectly transparent, and thickened soups about the consistence of cream. To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition.
When the soup appears to be too thin or too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient.
FAQs
What is the basis of good soup? ›
Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them.
What are the two basic types of soups _______________ and _______________ soups? ›The two basic categories of soup are clear soups and thick soups, with broths and consommés being clear, and bisques and chowders as examples of thick soups.
What is the healthiest soup you can eat? ›- Chicken Vietnamese Pho.
- Green spring minestrone.
- Herb and yoghurt-based soup.
- Lamb shank and barley soup.
- Pumpkin soup with star croutons.
- Lentil and vegetable soup with crusty bread.
A soup's quality is determined by its flavor, appearance and texture. A good soup should be full-flavored, with no off or sour tastes. Flavors from each of the soup's ingre- dients should blend and complement, with no one flavor overpowering another. Con- sommés should be crystal clear.
Where does the saying good soup come from? ›If you've been on TikTok recently, you've probably heard about the "good soup." The sound comes from a 2017 episode of HBO's "Girls," when a deadpan Adam Driver slurps a big spoonful during an intense, emotional conversation with Lena Dunham's Hannah Horvath, the series lead.
What are the basics of a soup? ›The essentials are vegetables and stock, plus olive oil or butter and some salt and pepper. After that, all is optional. I usually add some aromatics — onion, garlic, or leeks — and some fresh herbs. You can flavor the vegetables with smoked salt or spices, like curry powder or cumin.
What are the two 2 main classifications of soups? ›Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups.
What are the 4 main types of soup? ›There are four main categories of soup: Thin, Thick, Cold and National. These types of soup are widely recognised in today's modern kitchen.
What are the most unhealthy soups? ›- Clam chowder. Anything with the word "chowder" in it is probably going to be high in cream, fat, and calories. ...
- Potato soup. ...
- Lobster bisque. ...
- Chili. ...
- Broccoli and cheese soup.
Choose bland carbohydrates like plain rice, toast, crackers, or pretzels when your stomach feels queasy. These low-fiber options provide gentle nourishment while minimizing irritation. Ginger. Ginger has long been recognized for its ability to calm an upset stomach.
What gives soup a good taste? ›
"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.
What are the 5 basic principles to be followed in making delicious soup? ›Basic principles of preparing soup are also outlined, including starting with cold water, cutting vegetables to size, selecting protein, simmering, and skimming.
What soup is served cold? ›| Name | Origin country |
|---|---|
| Cold borscht | Slav and Baltic nations |
| Fruit soup | |
| Gazpacho | Spain |
| Naengmyeon | Korea |
All soups and stews must have three major components in order to be tasty: an undercurrent liquid, aromatics, and volumizing ingredients. In every case, they're layered together until all of the flavors meld together in a harmonious, silky balance.
What are the components of a good soup? ›While the base, which is usually a stock, is the most commonly identified constituent of a soup, other parts of the soup include - foundation, body & garnish. The foundation is the main flavouring agent of the soup and includes fats, spices, herbs, vegetables, lentils or meats.
What makes soup so good? ›Soup is chock full of the micronutrients, including vitamins and minerals, needed to nourish your body and support its various processes. Micronutrients are an important part of every person's diet, and consuming enough of them is essential for combatting diseases such as Alzheimer's, heart disease and cancer.