4.88 USD

Table of Contents

* All about soup
* 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

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