The variety of soups is illimitable and can be increased almost indefinitely, as it requires but a new combination of materials to entitle a soup to a distinctive name, and as grotesque a one as its originator may choose to bestow upon it.
All soups, however, can be classified and arranged under five heads, viz.:
1. Plain soup. 2. Clear soup. 3. Vegetable soup. 4. White soup. 5. Mixed soup.
To one or the other of these divisions everything in the nature of soup belongs; and a little intelligent thought will enable the cook to select the materials adapted to, and appropriate for use in each division.
The flavor of the solid material, either animal or vegetable from which a soup takes its name, should always predominate when the soup is served, and only such spices should be added in its preparation as have a tendency to bring out, and perfectly develop the flavor of the dominant article.
This proposition holds good, and should be conformed to also, in regard to the color; so far, at least, as to prohibit the introduction of dark colored vegetables, spices, etc., into light colored soups.
Before using stock for soup, the first thing to be done is to remove from it all superfluous grease. When it is to be used without being permitted to cool, a little cold water poured into it as soon as strained, will cause the grease to rise to the surface so it can be skimmed off without difficulty. If it is set aside till cold, the grease will form in a cake on the top of the stock, and can be taken off when convenient, but, as it excludes the air, it is better to let it remain till the stock is needed.
Plain soup, in its strictest sense, is either simple or compound stock seasoned with salt, or with salt and pepper. The addition of some of the grains or grain products, generally improves the flavor and increases the nutritive value of any simple soup or broth, but does not take it out of the category of plain soup.
Prominent among, and strikingly illustrative of this class of soups, is
The flesh of the fowl from which the stock is to be made, should, with the exception of the breast, be cut into small pieces, and the bones broken. The breast, with the skin as perfect as possible, should be placed in the pot whole, on top of the prepared material, and removed as soon as tender. To each quart of stock, when strained and skimmed, add an ounce of rice, and let simmer three-quarters of an hour, then add the breast of the chicken, cut in dice, a little minced parsley, and salt and pepper to taste. Plain chicken soup is much improved if about a pound of round steak be cut up and cooked with the fowl.