Soup

The soups in this section bear no relation to delicate consommés, those transparent creations of French chefs which, as Grimod de la Reynière suggested, should appear at the beginning of a dinner to prepare the palate and reflect the wealth of dishes which are to follow, rather in the same way as an overture announces the main themes of an opéra comique.

They are country soups, peasant soups, soups belonging to la cuisine bourgeoises which, followed by a salad, good bread, and a respectable cheese, can provide a satisfying meal.