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                                            1 sprig thyme 

2 ozs. flour                                                  2 ozs. butter 

salt and pepper 

Cut up the goat meat into small pieces and simmer in water for 2 hours. Meanwhile, saute the vegetables in the butter till brown, add flour and brown a little more. Add to soup and stir well. Add herbs and seasoning. Cook for 30 minutes longer. Strain well, and serve with some diced goat meat and fried croutons. (Yield: 8 portions). 

Don't think I'll be making this any time soon!