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 .....