Louis P. De Gouy - The Soup Book: Over 700 Recipes

Louis P. DE GOUY

Master Chef Louis P. De Gouy presents outstanding recipes for almost every soup you could wantmore than seven hundred in all. Many are thick or thin, others hot or cold, taking hours to prepare or just minutes. They include soups that are perfect preludes for a feast, and inexpensive yet rich and hearty options that are meals in themselves. At the same time, the author teaches basic principles of successful preparation and offers many alternate recipes, giving cooks a wide range of flexibility.

After an opening chapter explaining basic stocks and other fundamentals, Chef De Gouy introduces sixty-one different hot consomms; sixty-five chilled and jellied consomms and soups; seventy-six flavored by beer, fruit, nuts, or wine; one hundred and six cream soups; thirty-three bisques; one hundred chowders; and many others, including a special section of one hundred and seventeen easy-to-make recipes from combinations of various canned soups. Soups from many cultures and using almost every ingredient include chilled bortsch and vichyssoise, dark beer and bread soup, clam bisque, codfish chowder, Philadelphia pepper pot, and hundreds of others.

THIS BOOK IS FONDLY DEDICATED

TO THE MEMORY OF

LOUIS P. DE GOUY

(18761947)

BY HIS DAUGHTER

JACQUELINE S. DOONER

Bibliographical Note

This Dover edition, first published in 2018, is an unabridged republication of the work originally published by Greenberg Publisher, New York, in 1949.

Library of Congress Cataloging-in-Publication Data

Names: De Gouy, Louis Pullig, 18761947, author.

Title: The soup book : over 700 recipes / Louis P. De Gouy.

Description: Mineola, New York : Dover Publications, Inc., 2018. | An unabridged republication of the work originally published by Greenberg Publisher, New York, in 1949.

Identifiers: LCCN 2018014879 | ISBN 9780486826943 | ISBN 0486826945

Subjects: LCSH: Soups. | LCGFT: Cookbooks.

Classification: LCC TX757 .D43 2018 | DDC 641.81/3dc23

LC record available at https://lccn.loc.gov/2018014879

Manufactured in the United States by LSC Communications

82694501 2018

www.doverpublications.com

CONTENTS

INTRODUCTION

If the true gourmet found himself stranded alone with the Druid stones and dolmens on the Ile-aux-Moines, he would dream and expeditiously concoct, for all the curtailed possibilities, something better than 108 long Biblical years with grass. And the lowliest Britanny peasant would do as much. For however limited he may be, the true epicure knows no limitations.

Anyone lucky enough to remember the Britanny, not of the beau monde, but of the peasants, must wistfully remember the artistry with which they can draw from their broths and soups and stews flavors that would tempt the gods. It is only the uninitiated who assume that it would take the chef of a kings mistress to serve the soup for a king.

From time immemorial, soups and broths have been the worldwide medium for utilizing what we call the kitchen by-products, or as the French call them, the dessertes de la table (leftovers), or les parties intrieures de la bte, such as head, tail, lights, liver, knuckles, and feet.

The land of the Stars and Stripes will stand for many a day to come on Hollywoods starshot adjectives as the worlds most glamorous, supercolossal, gigantic, stupendous, magnificent, bubbling melting pot. Like the whale who swallowed Jonah, we have engulfed all national dishes known to civilized man, and made them in delight, if not in name, our own. Go, when the clouds lift, ye gourmets, to Russia for bortsch... to Italy for minestrone... Scotland for broth... Holland for ael soep... Canada for the soup lhabitant... China for the birds nest soup... Spain for cold gazpacho soup... West Africa for ground peanut soup... Hungary for gombaleves or mushroom soup... Burma for hingyo or vegetable and shrimp paste soup... Denmark for honsekodsuppe or chicken soup... Greece for kottsoupa or chicken soup... Finland for mustikka soppa or bilberry soup... to Mexico for sopa de frijoles negros or black bean soup... Germany for riebele suppe and wein suppe... but to America for choice. For within the geography sandwiched between Mexico and Canada there is an international choice of menus that has made here the whole world one.

But the process of selection and adaptation of foods, with new fruits and vegetables and spices and condiments drifting across many boundaries, began centuries before America emerged from its swaddling clothes. That the interchange ever existed has been forgotten by modern Europeans who cling so tenaciously to their now established menus. In the grand melting pot of America, it is a different story. The prodigal intermarriages of many races have brought strange drinks and dishes from one home to another, and national boundaries, with all their incipient peril, wilt on the platter where French and Russian meet over zakuska and vodka or navarin de mouton and vin ordinaire. As a consequence, an American family with its international implications might reasonably concoct a meal that runs from French onion soup to spaghetti lItalienne, from fruit cocktail to shish-kebab, from chowder to crpes Suzette, from Boston baked beans to cassoulet, from smrgasbord to zeleni paprika Serbian way. And what are the whys and wherefores of these foreign restaurants, cafeterias, coffeepots, burger stands, and nickel-in-the-wall eat-quick shops? The reason for their establishment is the same as that abroad: profit on pleasure of the table. But the result is different. You will see in a popular French restaurant hundreds of faces that never hailed from Paris, and in the myriad of Italian restaurants wandering eyes that may have rested often on the Danube, or the Rhine, the Kremlin, Algeria, Brussels, or the Taj Mahal, but eyes that never saw the Basilica of St. Peter.

Viva America! the melting pot. The prosperous restaurant proprietors agree, by and large, that they set up small shop in the beginning to satisfy the demands of their own countrymen in New York, San Francisco, Chicago, or Boston. Now they depend on the products of American intermarriage for their trade.

On this culinary score, though we have adopted many another lands soup, we have contributed many a famous broth ourselves. There is our glorious clam chowder; there is the famous Philadelphia pepper pot, Creole gumbo, a multitude of fish chowders and fish broths made of oysters, clams, lobsters, and other sea foods, and vegetables. Our cream of corn soup may have little relation to the formidable brew recommended to the settlers by the Iroquoisundoubtedly with deliberate malice, for it was composed of a quart and a half of wood ashes mixed with impossible thingsbut even that was corn soup too. For soup is the song of the hearth... and the home. They may be robust and hearty, such as gumbos, chowders, and minestrones, almost a meal in themselves. They may be light and highly spiced, such as fruit soups, wine soups, beer soups, or consomms. They may be creamed, or made distinctive with a dash of wine, parsley, chives, or some other last touch or finishing flourish, but they must be good.