About Soup

Soup is international, often easy to prepare, filling, and homely.

For most of the year our climate is too mild for hot creamy soups. In the winter they come into their own. Essentially soup is either thick or thin. Thick soups are filling. Thin soups should have a stimulating effect upon the appetite. Because of this I feel that thick soups must be highly nutritious—especially when they are used to replace, in part, a substantial element of the main course.

Thick soups filled with fresh vegetables and moistened with meat or fish stocks are a luxury when made in the home. Canned and packet soups should be used when time is short or the raw material is out of season or hard to buy.