This is a completely revised and expanded edition of James Peterson's Splendid Soups.

This complete resource is a must for all foodservice establishments.

Contents:
BROTHS, CONSOMMÉS, AND SIMPLE BROTH-BASED SOUPS
Clear Broths. Consommé. Combining Broth with Eggs, Cheese, and Herbs.

VEGETABLE SOUPS
Single-Vegetable Soups. Beans, Lentils, and Dried Peas. Mixed Vegetable Soups.

FISH SOUPS

BIVALVE SHELLFISH SOUPS

CRUSTACEAN SOUPS

MEATS SOUPS
New England Boiled Dinner, Pot-au-Feu, Bollito Misto. Japanese Peasant Soups. Hearty Peasant Soups. Borscht. Chicken. Duck. Pork. Lamb. Beef. Veal. Tripe. A Few Less Common Ingredients.

BREAD SOUPS

YOGURT, CHEESE, AND BUTTERMILK SOUPS

FRUIT SOUPS

Basic Preparations

Patterns for Improvising Soups

Metric Conversion Chart

Index.