Soups are named in various ways, according
to material, quality, etc.; but the two purposes for which soup is used
have led to the placing of the numerous kinds into two general classes.
In the first class are grouped those which serve as appetizers, such as
bouillon, consomme, and some other broths and clear soups. In the second
class are included those eaten for their nutritive effect, such as cream
soups, purees, and bisques. From these two classes of soup, the one that
will correspond with the rest of the meal and make it balance properly
is the one to choose. For instance, a light soup that is merely an
appetizer should be served with a heavy dinner, whereas a heavy, highly
nutritious soup should be used with a luncheon or a light meal.
