Soups

Soup in the Menu: Soup may be served at the beginning of a dinner in which two or more other courses are to follow or it may be the main course of a simpler meal —a peasant-style lunch, a light supper or a snack meal. The soup that is the forerunner of the meal must stimulate the appetite and by the excellence of its flavour excite the gastric juices so that the following courses may be the better enjoyed and digested. The soup that forms the main course should contain a large proportion of solid foods, in fact it must be as much a stew as a soup.