Fifty Soups

A dinner’s harmony, Thomas J. Murrey declares, turns on the soup: choose it badly, and even salmon and a grand joint may be out of tune.

In the late nineteenth-century kitchen, soup is not an afterthought but the pivot of the meal. Murrey begins by sorting it into clear soups, thick soups, purées and chowders, then shows how patient stock-making and careful seasoning can turn humble ingredients into the opening note of a dinner. From artichokes and asparagus to crab and lobster, these recipes ask the cook to balance flavor, texture and occasion—and warn how easily a careless hand can spoil the pot. Which soup will bring the whole table into harmony?

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