"How To Prepare Mouth Watering Soup Dishes That Will Leave Everyone Asking For More!"
That's Right, You Too Can Now Prepare Delicious Home Made Soup Dishes With This Complete Soup Recipes Ebook!
Name: Rosanna Chandler
Dear Soup Dish Lover,
Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them.
The principal art in composing good rich soup, is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole. To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies.
In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air.
Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve.
A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water. Clear soups must be perfectly transparent, and thickened soups about the consistence of cream. To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition.
When the soup appears to be too thin or too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient.
Various herbs and vegetables are required for the purpose of making soups and gravies. Of these the principal are, Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, pease, beans, rice, vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions.
Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the colour and flavour of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook. The older and drier the onion, the stronger will be its flavour. Leeks, cucumber, or burnet vinegar; celery or celery-seed pounded.
The latter, though equally strong, does not impart the delicate sweetness of the fresh vegetable; and when used as a substitute, its flavour should be corrected by the addition of a bit of sugar. Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, and basil. As fresh green basil is seldom to be procured, and its fine flavour is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves.
For the seasoning of soups, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken. The latter imparts a finer flavour than the lemon, and the acid is much milder.
These materials, with wine, mushroom ketchup, Harvey's sauce, tomato sauce, combined in various proportions, are, with other ingredients, manipulated into an almost endless variety of excellent soups and gravies.
Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavoured like sauces, which are only designed to give a relish to some particular dish.
Delicious Soup Recipes
This cookbook offers over 50 easy to follow soup recipes.
Table of Contents:
- All about soups - Value of soup in the meal - General classes of soup - Classes of soup denoting consistency. - Classes of soups denoting quality - Stock for soup and its uses - Varieties of stock - Additional uses of stock - Soup extracts - The stockpot - use and care of stockpot - Flavoring stock - Making of soup - Principal ingredients - Meat used for soup making - Herbs and vegetables used for soup. - Processes involved in making stock. - Cooking meat for soup. - Removing grease from soup. - Clearing soup - Thickening soup - Serving soup - Recipes - stocks - Recipes - soups
Here are just a few of the recipes you will find inside the Delicious Soup Recipes cookbook:
Asparagus soup Baked bean soup Barley soup Bean and corn soup Bean and tomato soup Bean soup Beef soup Bran stock Bread soup Chicken cream soup Chicken soups Cocoanut soup Crab soup Creole soup Fish soup French soup Fruit soup Green beans soup Haricot soup Italian soup Leek soup Lettuce soup Lobster soup Macaroni soup Milk soup Mushroom soup Mutton soup Onion soups Oyster soup Pea soup Potato and rice soup Potato soup Prawn soup Sago and potato soup Summer soup Sweet potato soup Sydney soup Tapioca and tomato soup Tomato and macaroni Tomato soups Tomato vermicelli soup Veal soup Vegetable soup
And So Much More!
This collection of over 135 Soup recipes has a neatly organized table of contents, that makes it easy to find just the recipe you're looking for! Recipes your family and friends are sure to love!
How Much Is That Worth To You?
With all the delicious recipes that are included in Soup Dishes, the price tag for an ebook like this could be quiet costly. But I wanted it to be available to everyone at a reasonable price. Thats why I'm offering it to you at the exclusive low price of $4.95
Getting your copy is easy: Just add it to your cart below. When you order, you'll receive the ebook directly to your e-mail inbox and be well on your way towards using these delicious soup recipes! You'll always have it to refer to and get more recipes at the touch of a button, what could be better than that?
Prepare Those Delicious Soup Dishes,
P.S. With this complete soup recipes ebook you will have all the delicious home made soup recipes you can ever want. So spoil your family, friends and loved one with these amazing recipes which you can prepare right from the comfort of your home kitchen!
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Potato soup. It's unclear why this is such a popular choice in the US, but the one thing that can be added to level up any bowl of potato soup is bacon. Second to bacon is cheese - cheddar - which will make it creamy, salty, and bold, compared to what can normally be found in a can.
What order do you put vegetables in soup?
Usually the root vegetables are added all together at the start before bringing the soup up to the boil, with leeks then greens (if used) left until last. Again it depends on cooking temperature and size of vegetable chunks, but a steady simmer is preferable to a rollicking boil as it develops the flavours more.