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Classic
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page 15
to take off any scum which may adhere to it, and then place all back into the
kettle (which has been cleaned in the meantime) and put on the fire again,
having added the desired vegetables etc.
Vegetables in Soups. A piece of celery root cooked in the soup gives it a
pleasant flavor. If one wishes to add the celery plentifully, it is well to
first cook it in water before adding it to the soup, so that the flavor of the
celery will not be stronger than the flavor of the meat; for the same reason too
large a quantity of vegetables, particularly celery tops, should never be put
into the soup; in a weak beef broth, pea soup or potato soup vegetables,
however, may be added to advantage. A red onion will give the soup a yellowish
color, and is an agreeable seasoning.
Parsley and salsify should be added about an hour after the soup has cleared.
Parsley, leek and asparagus will become tender in about 1/2 hour, celery root in
a short hour. The preparation of soup vegetables is explained under No. 32, A.
To thicken Soups. If flour is to be used for thickening meat or potato soup, it
should be browned to a light yellow color with a piece of butter in a kettle or
pan over a slow fire. Instead of this, however, flour may be kneaded with some
fresh butter, make a small dumpling and put it into the soup at once after the
latter has been passed through a sieve. The dumpling will dissolve completely
and thicken the soup nicely. But the browned flour is preferable because it adds
more strength to the soup.
When flour is used to thicken soups, it should never be put in raw, because this
will impart an unpleasant flavor which will spoil even an ordinary potato soup.
Soups cooked for large dinner parties at which there arc several courses, are
usually served quite clear and without the addition of the usual soup
vegetables. Small dumplings with a little fresh asparagus or cauliflower may be
added. For the family table, soups can be thickened with slightly browned flour,
as above, and the addition of rice, pearl barley, noodles, or sago will make
them more nutritious. Sago, noodles or vermicelli are usually added to strong
beef stock.
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