Soup and Soup Making

by Emma P. Ewing

WHEN TO ADD FLAVORING.

Vegetables when used merely to flavor soups should be simmered only long enough to extract their juices; and aromatic spices, orange and lemon juice, and other liquid flavorings whose subtle essences are driven off by heat, should be added barely a sufficient length of time before the soup is served, for them to blend and harmonize with the other materials—in fact it is usually better to put them in the tureen and pour the soup over them just before it goes to the table.