CLASS TWO.
CLEAR SOUPS.
Clear soup is made from simple or compound stock, by straining and clarifying. It can be seasoned with salt, pepper and other condiments, or with salt and pepper alone. In the preparation of clear soups, herbs, spices and vegetables are frequently cooked with the stock, and strained out, and the soup then clarified. All soups that are made with a foundation of clarified stock, or that have clear soup for a base, can be thickened with arrow root, corn starch and similar articles, or flavored with various vegetables, cereals, etc., without losing their distinctive name or character, provided care be taken to use only such articles as will not injure the clearness of the soup. As excellent illustrations of this class of soups take—
No. 1.—AMBER SOUP.
Put a gill each of sliced onion, carrot, turnip and parsnip, fried to a delicate brown, together with the bits of ham or bacon with which they were fried, into a soup kettle; add to them a sprig each of parsley and thyme, half a bay leaf, two cloves, five pepper corns, and cover with five quarts of plain or compound stock. Simmer gently for an hour, strain, remove the grease, and clarify. Heat to boiling point, season with salt and pepper, add a tablespoonful of caramel and serve. If properly made, and carefully strained and clarified, this soup will be as transparent as amber.
No. 2.—TOMATO SOUP.
To four quarts of clear soup, add a quart of strained stewed tomato, a teaspoonful of sugar, a tablespoonful each of corn starch and butter stirred together, and salt and pepper to taste. Boil a few minutes and serve.
No. 3.—JULIENNE SOUP.
To four quarts of clear soup, add a gill each of carrot, parsnip, turnip, celery, string beans, core of lettuce, and a small onion, cut into thin pieces about an inch in length, and simmer gently until all the vegetables are tender. Season to taste with salt and pepper, and ten or fifteen minutes before serving the soup, put into it a few water cresses or some sorrel leaves. If all the vegetables are not readily obtainable, one or more of them can be omitted without serious detriment to either the flavor or title of the soup.