I am certain many dishes, much like revenge, are best-served cold. I can readily think of two: fruit salad and cucumber sandwiches. I cannot, however, force my brain into thinking that soup is best served cold. A mug of homemade soup or stew on a cold winter’s day is a favorite choice. Therefore, I wince whenever I read of this cold white soup. Interestingly, it was a staple at the Regency-era table—and how white indicated status.
White soup was not a soup made with a milk or cream base; the point was that no red meat be used in the recipe. But allowing for that single specification, every cook then decided what went into it—unless the mistress of the house made her preferences known. While the whiter ingredients, such as pure white flour and pure white sugar, cost more, other ingredients also changed the color of the dish.
Much effort was put into the stock, depending on the size of the gathering. The cook might add herbs and vegetables, such as celery from the kitchen gardens, and white rice to the boiling chicken or other white meat. Once the stock was strained, the cook added flour and sugar. Other ingredients like cream, eggs, almonds, or parsley were added before serving the dish.
I discovered a few recipes that are perfect as the weather turns colder. If you try any, please let us know if you enjoyed your creation and what ingredient you added or swapped to make it more suit your tastes!
Recipes and Sources for You Say a White Soup Served…Cold?:
Westwood, Kate “What is “White Soup”?” Kate Westwood’s blog February 16, 2021, What is ‘White Soup’? – Kate Westwood Regency Romance Novels
Riley, Vanessa “Regency White Soup” Regency Reflections February 13, 2023, Regency White Soup – Vanessa Riley’s Regency Reflections
Rose, Clyve “Regency Recipe: White Soup” clyverose.com Blog date unknown Regency Recipe: White Soup (clyverose.com)