Introduction
This is page 3A of the Culinary Translator, a long-term exercise in trying to translate into plain language the content of many of the dishes that were prepared aboard the “Green Goddess”. Whilst a great deal of research has been done, the contents of this section will neither be exhaustive, nor may it be wholly correct.
Creating Crème Soups
The Crème was usually made from a creamed version of a broth. The base being created from chicken, legumes, tomatoes, fish or seafood, as well as various vegetables like parsnips or potatoes.
Additions could include boiled rice or pieces of pasta, usually macaroni. Whilst cream was almost always used in the recipes, the thickening agents could vary from egg yolks to barley, corn or potato flour made into a roux with butter.
Liaisons were usually added as the very last part of the preparation process, it being important to not allow the soup to boil afterward. An alternative was to add them directly before service.
Below are short descriptions of over 80 Crème Soups, many of which could be found on Caronia Menus.
If you can contribute any information, do please get in touch…