Table of Contents



* All about soups
* Value of soup in the meal
* General classes of soup
* Classes of soup denoting consistency.
* Classes of soups denoting quality
* Stock for soup and its uses
* Varieties of stock
* Additional uses of stock
* Soup extracts
* The stockpot - use and care of stockpot
* Flavoring stock
* Making of soup
* Principal ingredients
* Meat used for soup making
* Herbs and vegetables used for soup.
* Processes involved in making stock.
* Cooking meat for soup.
* Removing grease from soup.
* Clearing soup
* Thickening soup
* Serving soup
* Recipes - stocks
* Recipes - soups

*

Asparagus soup
*

Baked bean soup
*

Barley soup
*

Bean and corn soup
*

Bean and tomato soup
*

Bean soup
*

Beef soup
*

Bran stock
*

Bread soup
*

Brown macaroni soup
*

Brown soup stock
*

Cabbage soup
*

Canned green pea soup
*

Caper soup
*

Carrot soups
*

Cauliflower soup
*

Celery soups
*

Chestnut soup
*

Chicken cream soup
*

Chicken soups
*

Cocoanut soup
*

Crab soup
*

Creole soup
*

Fish soup
*

French soup
*

Fruit soup
*

Green beans soup
*

Haricot soup
*

Italian soup
*

Leek soup



*

Lentil soup
*

Lettuce soup
*

Lobster soup
*

Macaroni soup
*

Milk soup
*

Mushroom soup
*

Mutton soup
*

Onion soups
*

Oyster soup
*

Pea soup
*

Potato and rice soup
*

Potato soup
*

Prawn soup
*

Sago and potato soup
*

Sago soup
*

Salmon soup
*

Semolina soup
*

Sorrel soup
*

Spinach soup
*

Summer soup
*

Sweet potato soup
*

Sydney soup
*

Tapioca and tomato soup
*

Tomato and macaroni
*

Tomato soups
*

Tomato vermicelli soup
*

Veal soup
*

Vegetable soup
*

And more .....
Tags: mrr,