CLASS FOUR.
WHITE SOUPS.
Veal, chicken, fish, oysters and other shell fish furnish the stock for most white soups, and cream or milk enters largely into the composition of many of them. One of the leading characteristics of white soups is the prohibition of everything that has a tendency to color; hence, comparatively few vegetables, herbs and spices are legitimately permissible in their composition as seasoning and flavoring. With certain restrictions, however, a greater number can occasionally be introduced with appropriateness, and sometimes be given even a prominent place.
An illustration is furnished in
No. 1.—CREAM OF ASPARAGUS SOUP.
Cut off, about an inch in length, the points of two bunches of asparagus, and simmer them gently until tender in water sufficient to cover them, to which a teaspoonful of salt has been added. Boil the stalks of the asparagus twenty minutes in three pints of white stock or water, then strain and thicken the liquid with a tablespoonful of flour, let it boil two minutes, and add a pint of sweet cream and the asparagus points with the water in which they were cooked. Season with salt and pepper, and serve hot.
No. 2.—CORN SOUP.
A delicious white soup can be made by simmering a pint of sweet corn in a quart of white stock for fifteen minutes, then adding a quart of boiling milk and a small piece of butter, and seasoning with salt and pepper.
No. 3.—A RICH WHITE SOUP.
Simmer for an hour in three quarts of white stock a gill each of white turnip, onion and celery cut in small pieces, together with a blade of mace. Strain, thicken with two ounces of flour, boil two minutes, add half a pint of sweet cream and season with salt and pepper. When about to boil stir in the well beaten yolks of three eggs, and serve.