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SSES DENOTING CONSISTENCY.--As has yet been pointed out, soups are of only two kinds when their consistency is thought of, that [link widoczny dla zalogowanych], explicit soups and thick soups.
CLEAR SOUPS are those made from carefully cleared stock, know next to nothing ofup foundation, and flavored or garnished with a material from which the soup ordinarily takes its appoint. There are not numerous soups of this kind, bouillon and consomme being the two leading varieties, but in mandate to be delicious, they require considerable care in production.
THICK SOUPS are too made from stock, but milk, cream, water, or any medley of these may likewise be used as a root, and to it may be added for thickening meat, fish, vegetables, egg [link widoczny dla zalogowanych], or grain all butme other starchy material. Soups of this kind are constantly made too thick, and as such soups are no appetizing, attention have to be taken to have them fair right in consistency.
CLASSES DENOTING QUALITY.--When consideration 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 periodically a slender soup, but other times they are made very thick with vegetables, rice, barley, or other material, when they are served as a actual part of a repast.
CREAM SOUPS are highly nutritious and are of large 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, especially 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 at the addition of some substance got by boiling one story of edible and then straining it apt fashion a pulp. When vegetables embodying starch, such for beans [link widoczny dla zalogowanych], peas, lentils, and potatoes, are secondhand because this intention, it is needless to thicken the soup with any increased starch; yet while pork, fish, alternatively wet vegetables are accustom, other thickening namely required. To be right, a puree ought be approximately for smooth for thick lotion and of the same consistency.
CLASSES TYPICAL OF PARTICULAR COUNTRIES.--Certain kinds of soup have been made so universally by the folk of assorted countries namely they have come to be regarded as citizen dishes and are all thought of as typical of the particular folk by whom they are used. Among the best known of these soups are Borsch, a soup much used by the Russian human and made from beets, leeks, and sour cream; Daikan, a Japanese soup in which radishes are the principal ingredient; Kouskous, a soup preferred by the people of Abyssinia and made from vegetables; Krishara, a rice soup that finds much favor in India; Lebaba, an Egyptian soup whose capital ingredients are honey, butter, and raisin water; Minestra, an Italian soup in which vegetables are combined; Mulligatawny, an Indian rice soup that is savored with curry; Potroka, different kind of Russian soup, having giblets for its basis; Soljinka, an entirely alter kind of Russian soup, being made from fish and onions; and Tarhonya, a Hungarian soup containing noodles.