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 .....