Soup and Soup Making

by Emma P. Ewing

FLAVOR AND COLOR OF SOUP.

The flavor of the solid material, either animal or vegetable from which a soup takes its name, should always predominate when the soup is served, and only such spices should be added in its preparation as have a tendency to bring out, and perfectly develop the flavor of the dominant article.

This proposition holds good, and should be conformed to also, in regard to the color; so far, at least, as to prohibit the introduction of dark colored vegetables, spices, etc., into light colored soups.