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Soups For Body & Soul

shantihhh's picture



I was browsing through Recipes From The Kitchens Of Foreign Countries, Selected And Comp. By Adelaide Keen. (1902)  and found some delightful old recipes that are still in use today.


    


With the weather here in . America and Europe turning cool I always think of making soups.  Somehow the aroma a simmering pot of soup warms the soul.


 


In the 19th and early 20th centuries, in addition to the many cookbooks devoted to the culinary arts of one specific ethnic or national group, there were American works describing International and multi-ethnic cuisines or as I prefer to call them todaty global cuisines.


This volume well represents the latter category. In it we find recipes from twenty-three different countries: England, France, Italy, Scotland, Spain, Czechosovakia, Germany, Switzerland, Monte Carlo, Hungary, Poland, Russia, Sweden, Greece, Turkey, Austria, Ireland, Malta, Roumania, Poland, India, Portugal and Norway.


 And within many of the countries, certain regions or groups are singled out: there are Jewish recipes from Germany and Poland; recipes from a number of convents; and French recipes from Paris, Normandy, Flanders, Pithiviers, Marseilles, Alsace-Lorraine, Lille, Provence, Languedoc, Brittany, Dieppe, Brest, Vaucluse, Trouville, Nice, Nancy, Montpelier, Lyons, Gascony, Arles, St. Menehould, Montelimar, Strasburg, Amiens, Bar-le-Duc, Nantes, Rouen, and Caen.


All in all, a comprehensive investigation of European cuisines, often stressing the signature dishes of each region which is alwaysacinating to me being instiable when it comes to learning of cultures and history via the cuisines.



LOBSTER MULLIGATAWNY. (England.)


Cook 2 ounces of chopped ham, 1 carrot, 1 onion, 1 bayleaf, some parsley, 1 ounce of butter. Add two pounds of boiled lobster, cut into dice, 1 quart of veal stock, 1 spoonful of sherry, 1 ounce of flour mixed with 1 ounce of butter, a table-spoonful of curry powder, then cook 1/2 hour. Add the yolks of 2 eggs and 1/2 cup of hot cream, press through a sieve, and serve with a dish of boiled rice.


 


 



TURKEY SOUP. (Rouen.)


 


Chop the dark meat of a turkey, add the gravy, bones, skin, and stuffing, 1 cup of bread-crumbs, an onion, some parsley, and 2 quarts of water. Cook 3 hours, add salt and pepper, nutmeg, 1/2 cup of boiling milk, mixed with a little butter and flour, and press through a sieve.



 


 



CHESTNUT SOUP. {A French recipe.)


Boil 1 quart of large and sound chestnuts in salted water for 20 minutes; peel and chop them. Add 1 quart water, a teaspoonful of salt and one of sugar, and the rind of a lemon. Cook for half an hour, then rub through a sieve. Add 1 quarts white stock, a tablespoonful of butter blended with a tablespoonful of flour, pepper, and a little parsley. Stir for twenty minutes and rub through a sieve. Serve with toast.


 


 


 



GARBURE. (Another national dish of Spain.)


 


Parboil, peel, and slice a small white cabbage, drain it, and add 1/4 pound of sliced bacon, salt, pepper, a clove, 1 leek, 1 carrot, 1 onion, and 6 pieces of celery. Stir these with, enough suet or butter to brown them, add two quarts of good stock, and cook for two hours, or as much as will cover the meat and vegetables. Make a forcemeat with 1/4 pound of stale bread, butter, stock, and herbs, and line a dish with it, arranging the vegetables, etc., in layers with forcemeat between. Add enough stock to moisten all and have forcemeat and a layer of grated cheese on top. Bake in the oven half an hour and serve with a tureen of hot consomme. When helping the latter, put a table-spoonful in each plate.


This book contains dozens of old recipes:


The oldest broth known. French soups, quaint and modem. A soup for a queen. Shell-fish soups. Nourishing provincial broths. Soups of game, giblets, and veal. Elegant Parisian purees and consommés. Peasant broths. Vegetable soups of France, Italy, and Germany. Strengthening ones peculiar to different countries: Hungary, Russia, Greece, Prussia. Fruit soups of German origin.


 


Facinating collection.

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22 Comments

AnjaliD's picture
How many do you think will actually look at the lobster in your "LOBSTER MULLIGATAWNY." pic ??? :) We just recently had a discussion of 36C :) Nice post. Love soups. Excellent to have in winter season. My favorite is Potato-Leek soup. BTW, I have never tried Chestnut soup. Wonder how it tastes.
CookingMyWay's picture
Wow M-A great blog! :) Nikko
HotChef's picture
Hot blog, soup is the best food for the body and soyl as you say in the wintertime. Chestnut soup is lovely and pop in France. Xcelent recipes.
Ganesh.Dutta's picture
nice blog.........soups are also good for health .
Ganesh.Dutta's picture
an interesing research about soups! You not only are what you eat, you also are what you slurp, at least according to Brian Wansink, who has done a study that links soup choices to personality types. The University of Illinois marketing professor has come up with "lifestyle and personality clusters" based on soup preferences, which were published last month in the Journal of Database Marketing. "The foods we eat do say a lot about who we are as people," Wansink asserted in an interview. "Because soup is one of America's favorite comfort foods, we thought it would be interesting to examine personality types based on strongly expressed soup preferences." The UI professor, who runs the campus Food & Brand Lab, defines comfort foods as "soothing and satisfying foods" that provide a source of emotional balance during times of stress and turmoil. Adults over 18 years old (602 women and 401 men) were surveyed by telephone to assess their opinions of 12 common soup products From these varieties, the four most popular soups -- chicken noodle, tomato, minestrone and vegetable -- were cross-tabulated with personality and lifestyle traits to create the following "soup personality types." If you have a hankering for chicken noodle soup, you scored high on the church-going scale, are fond of pets, are more likely to be stubborn and less likely to be outdoorsy. If minestrone filled your mug, you were more likely to be physically fit, nutritionally conscious, family spirited, unlikely to own a pet and also on a restricted diet. A vegetable soup aficionado was a homebody at heart, less likely to be a world traveler, less likely to be spontaneous and more likely to read family and home magazines. Tomato soup lovers, by contrast, could stomach more adventure, were more likely to be social and also tended to enjoy books and pets. Wansink said many aspects of soup consumption seemed to mirror childhood memories and remembered comforts. Two-thirds of those surveyed agreed that soup made them feel better about themselves, and more than half said chicken noodle soup made them feel better when sick, just as mom would have wanted it. While Americans rank ice cream, hot chocolate and cookies as their favorite "sweet" comfort foods, soup is popular because "of an over-reliance on convenience and speed and the disappearance of the traditional meal occasion," according to Wansink. What's more, soup is the comfort food that consumers "feel least guilty eating" in times of stress or unhappiness. Half of the respondents described themselves as "stressed out" when they eat comfort foods. Americans increasingly seem to seek comfort foods that seem to meet the "mom" taste standard of "being good for you." ---University of Illinois at Urbana-Champaign source:http://mentalhealth.about.com/cs/culturalissue1/a/soup.htm
shantihhh's picture
Facinating study! My favourite soups: Tom Yum Goong (Thai hot and Sour soup) Sambhar (S. Indian spicy veg with idli please) Lobster Bisque (sheer heaven) OK Dr. Ganesh fit me into this personality overview - 2 very hot and spicy soups, but also a smooh balanced heavenly creamy flavoured one. I love soups but mainly global spicy soups like above plus Harrira, Rasam, Yemisir Shorba with Berbere, and such spicey pots of goodness. One of my favourite soup ingredients is applewood smoked red savina chile. BTW did you know you grind lobster shell and add to the bisque to thicken it? Steve maes the best Lobster Bisque I have ever eaten, and no not healthy it contains cream. Gotta indulge and enjoy sometimes! Shanti/Mary-Anne
Ganesh.Dutta's picture
Hey Mary-Anne , I am not a doctor or nutrionist .I am a foodie...foodie and foodie only ! by the mistake of my taste ...I like every soups! so think about my personality! hahaha......
shantihhh's picture
Ganesh, the Dr part was a fun tease! Afterall in India so many are a Dr. of something. So maybe you are our Dr. Foodie. Shanti/Mary-Anne
Ganesh.Dutta's picture
LOL.....that's very funny!
shantihhh's picture
An honourary Dr. Foodie degree given for your expertise in all foodie things! An honorary degree[or a degree honoris causa (Latin: 'for the sake of the honour') is conferred as a way of honouring a distinguished visitor's contributions to a specific field, or to society in general. This is the way of iFood.TV You introduce many great ideas for us to learn of many subjects and enable us to share. Shanti/Mary-Anne
Ganesh.Dutta's picture
Thank you very much ! thanksgiving recipe for you: I know....this is your favourite!
Hyde.Ray's picture
reduce the length and width of ur embed by like 75-100 points and it will look good.
Hyde.Ray's picture
soup is great for keeping in shape. thanks for sharing.
rcsbriskethouse's picture
That looked like a 36c crustacian ;) i'll be posting some traditional irish soups soon. RC's Brisket house and cateringRC's Keepin it real 
rcsbriskethouse's picture
Ok shantihhh I've posted a wonderful spuds n cabbage soup, a traditional irish favorite, it's delicious enjoy! RC's Brisket house and cateringRC's Keepin it real 
The.Tortilla.Guy's picture
Great blog , and it is now coming into the Hearty soup weather here in the Northeast The Tortilla Guy
Nisha's picture
Almost a staple in South India, Sambar is eaten with plain boiled rice, Idlis, Vadas, Dosas chapatis...well almost everything. The main ingredient in Sambar is Sambar Masala.
shantihhh's picture
Love Sambhar and make it often. We eat it with idlis. I have fun small cocktail size idli pans as well as the normal sized ones. Sambhar masala is great to use as a seasoning for other things as well. I use various veggies in the sambhar like carrots, lady fingers, drumstick, even cabbage. Sambhar is a favourite breakfast and I always have it in Kochi and Aleppy, and some of the hotels serve it in Delhi too. Often they also serve vada or dosa, but my fav is sambhar. Shanti/Mary-Anne
Wapite's picture
Great soup recipes. Now is soup time
Radzie's picture
That's a long interesting blog; and as they say, old is always gold! The matter of the blog is alligned, but I am not able to filter out the soupe recipes, coz, for me it is showing in a lil haphazard way! Would you be able to fix it or is it just me who is seeing it like that? Anyhow, Mary-Anne, the effort you put in has been wonderful and thanks for sharing the information.
Women Implementing Change 's picture
Thank you for the great recipes. I have change the recipe for the soup just a little to make it a more healthier, because after viewing the White House's organic garden I decided check out myfreshharvestfoods.com to find a better way to feed my family healthier on a budget.
shahid's picture
z having lost of info about soups. Love it!