Soups

Uncooked meat is the base of all Soups, except such as the Creoles call Maigre, or Fast-Day Soups. These Cream Soups, or delightful Purees, will be specially treated later. They enter largely into the domestic life of New Orleans, as also more particularly the Pot-au-Feu, the Bouillon and the Consomme. These three are the “Mother-Soups, ” for upon their careful preparation depend taste, flavor and the entire problem of good Soup-Making.