99 soups with 33 colour photographs [antikvár]

PREFACE Ever since the world began, soup has constituted an important part of our diet. Before the potter's wheel was even invented, the first soup makers may have been inspired by strange hollowed out rock formations or even turtle shells, or children with missing teeth and the old, unable to eat cooked or semi-cooked meat. Rumour has it that Julius Caesar's centurions threatened to strike during the Gallic wars because they had had enough of dried food, and the wheat needed for their soup was somewhere delayed. It is a fact that on the menus of the world famous exotic Chinese cuisine, every third or fourth course is a soup, because they regard it as indispensable for healthy digestion. There is a lot of basic truth in the saying that "the poor man cooks with water", but it is a mistake to think that soup came into being as a measure to stave off starvation. The nourishing, sustaining and beneficial qualities of soup are unquestionable. A light soup is actually the best possible food for a convalescent to help him regain his strength. Every nation, indeed different regions within every country like to claim that their own varied soup recipes are unique. However, I believe that an equation sign could be drawn between the French pot-au-feu ("hot pot") meat soup and gulyás, the good Hungarian meat soup. They are equally enjoyable and in fact very similar. And the famous Italian minestrone is not so very different from the vegetable soups that are so often served for lunch or dinner in many Hungarian households, and which are jokingly referred to as "whatever is at home" soups. The type and quantity of soup, served at a particular meal is up to the individual. One certainly needs to know before inviting guests whether they are fond of soup or not. Some soups do not differ very much from the one course casserole dishes, except for the quantity of pasta, rice or potato served. So when planning a three course meal make sure that a fairly substantial main course is preceded by a light consommé with no extras added. Soup in this instance should act solely as a stimulant to the appetite. Today, when there seems to be such a shortage of time, the stock cube is invaluable. Take care, however, not to use too much of it, since it will overpower the natural aroma and flavour of the other ingredients. It is also important to plan soups according to the season. A substantial soup should be prepared in winter, a lighter one in summer. The pressure cooker is an extremely important piece of equipment to have when cooking soups. It saves considerable time, protects the valuable mineral and vitamin content of the vegetables, and preserves their fresh, bright colours. And, finally, do not forget that the juice in which vegetables are cooked for a main course is one of the best natural stocks, so on no account should it be thrown away! Note! The recipes are for four persons unless otherwise stated. Mari Lajos