CLASSIFICATION OF SOUPS

The two general classes of soup already mentioned permit of numerous
methods of classification. For instance, soups are sometimes named from
the principal ingredient or an imitation of it, as the names potato
soup, beef soup, macaroni soup, mock-turtle soup testify. Again, both
stimulating and nutritious soups may be divided into thin and thick
soups, thin soups usually being clear, and thick soups, because of their
nature, cloudy. When the quality of soups is considered, they are placed
in still different classes and are called broth, bisque, consomme,
puree, and so on. Another important classification of soups results from
the nationality of the people who use them. While soups are classified
in other ways, it will be sufficient for all practical purposes if the
housewife understands these three principal classes.

CLASSES DENOTING CONSISTENCY.--As has already been pointed out, soups
are of only two kinds when their consistency is thought of, namely,
clear soups and thick soups.

CLEAR SOUPS are those made from carefully cleared stock, or soup
foundation, and flavored or garnished with a material from which the
soup usually takes its name. There are not many soups of this kind,
bouillon and consomme being the two leading varieties, but in order
to be palatable, they require considerable care in making.

THICK SOUPS are also made from stock, but milk, cream, water, or any
mixture of these may also be used as a basis, and to it may be added for
thickening meat, fish, vegetables, eggs, or grain or some other starchy
material. Soups of this kind are often made too thick, and as such soups
are not appetizing, care must be taken to have them just right in
consistency.

CLASSES DENOTING QUALITY.--When attention is given to the quality of
soup, this food divides itself into several varieties, namely, broth,
cream soup, bisque, chowder, and puree.

BROTHS have for their foundation a clear stock. They are sometimes a
thin soup, but other times they are made quite thick with vegetables,
rice, barley, or other material, when they are served as a substantial
part of a meal.

CREAM SOUPS are highly nutritious and are of great variety. They have
for their foundation a thin cream sauce, but to this are always added
vegetables, meat, fish, or grains.

BISQUES are thick, rich soups made from game, fish, or shell fish,
particularly crabs, shrimp, etc. Occasionally, vegetables are used in
soup of this kind.

CHOWDERS are soups that have sea food for their basis. Vegetables and
crackers are generally added for thickening and to impart flavor.

PUREES are soups made thick partly or entirely by the addition of some
material obtained by boiling an article of food and then straining it to
form a pulp. When vegetables containing starch, such as beans, peas,
lentils, and potatoes, are used for this purpose, it is unnecessary to
thicken the soup with any additional starch; but when meat, fish, or
watery vegetables are used, other thickening is required. To be right, a
puree should be nearly as smooth as thick cream and of the same
consistency.