Soups

By Bruce Shawkey What could be more American than soups? I ran across a book on the Internet titled "The Master Book of Soups," with 1001 soup recipes, ranging from stocks and broths to chowders and something called a "Thick Goat Soup." Surprisingly, no recipes for Matzo ball soups, aka "Jewish penicillin," but then the book was published in Great Britain by a gentile (Henry Smith). Here is the recipe for goat soup: THICK GOAT SOUP 3 lbs. neck or forequarter of goat 5 pints water 4 ozs. minced onion 2 sliced carrots 3 stalks celery 1 bay leaf 2 sprigs parsley ...