Easy to Follow Soup Recipes
Contents
<ul>
<li>All about soups</li>
<li>General classes of soup.</li>
<li>Value of soup in the meal</li>
<li>Classes of soups denoting quality</li>
<li>Classes of soup denoting consistency.</li>
<li>Stock for soup and its uses</li>
<li>Additional uses of stock.</li>
<li>Varieties of stock</li>
<li>Soup extracts</li>
<li>Flavoring stock.</li>
<li>The stockpot - nature, use and care of stockpot.</li>
<li>Making of soup.</li>
<li>Meat used for soup making</li>
<li>Principal ingredients.</li>
<li>Herbs and vegetables used for soup making.</li>
<li>Cooking meat for soup.</li>
<li>Processes involved in making stock.</li>
<li>Removing grease from soup.</li>
<li>Thickening soup.</li>
<li>Clearing soup.</li>
<li>Serving soup.</li>
<li>Recipes - stocks</li>
<li>Recipes - soups</li>
</ul>
Recipes - stocks
<ol style="list-style-type: undefined;">
<li>Brown soup stock</li>
<li>White stock</li>
<li>Vegetable stock</li>
<li>Fish stock</li>
<li>Stock from bones</li>
<li>Veal stock</li>
<li>Beef stock</li>
<li>Scotch mutton broth</li>
<li>Scotch broth</li>
<li>Bran stock</li>
<li>Cream soup stock</li>
<li>Barley broth</li>
<li>Consomme</li>
<li>Stock for clear soup or bouillon</li>
</ol>
Recipes - Soups
<ol style="list-style-type: undefined;">
<li>Asparagus cream</li>
<li>Asparagus soup</li>
<li>Apple soup</li>
<li>Beef soup</li>
<li>Artichoke