In Europe and in most of North and South America meat soups are made by slowly simmering relatively large chunks of meat with vegetables and herbs. Up until this century the soup caldron suspended in the hearth was a constant presence in country kitchens. In European and early American farmhouses the hearth not only heated the home but slowly cooked dinner at the same time.
European and American meat soups are made in one of three ways:
© 2000 James Peterson. All rights reserved.