“The more liquid there is taken into the stomach with the meals, the
more difficult it is for the food to digest, for the liquid must first
be absorbed.”
Consequently, the most perfect hygiene in the use of soups, would call
for a few sips only, at the beginning of the meal, which in some cases
stimulates the flow of the digestive juices.
With a hearty dinner of other foods, a small portion of some light soup
or broth should be served, while a legume soup a chowder or a purée may
make the principal dish of the meal.
We seldom make a soup after a recipe. When we serve soups every day, we
purposely cook more than is required for other dishes of such things as
will make good ingredients for soups; or, if used occasionally only,
we make soup at a time when there are left-overs that are suitable. We
get better results from these combinations, both from the variety of
flavors, and because, with few exceptions, reheating develops richer
flavors in foods.
“Our Famous Soups” are some that we have made, at different times,
after this plan.
Under the head of soups are classed, bouillons or consommés, bisques,
purées and chowders; though some of them are not soups in the strictest
sense. For instance, a chowder is often made of the consistency of a
stew, with a small proportion of liquid, and, as Francatelli says,
“a purée is a kind of pulpy maceration of legumes, vegetables, etc.,
which have been passed through a fine colander,” but both of these are
sometimes made with a larger proportion of liquid and served as thick
soups.
The word “bisque” means rich soup, so in using it we do not say “tomato
bisque soup” because the word soup is comprehended in bisque.
Bouillons (_boo-yon´_ or _bool-yon´_) or consommés are broths.