Pea-soup - Serve croutons.

Mulligatawny - Serve boiled rice.

Hare soup - Serve red currant jelly, or cranberry jelly.

Clear soup a la Colbert - Serve poached eggs in a hot dish.

Turtle soup - Serve lemon cut in quarters, and passed on a dish.

Artichoke soup - Serve croutons, or thin brown-bread dipped in soup or stock, and then made crisp in the oven.

Bouillabaise - Serve quarters of lemon and either croutons or brown bread.

Clear soup, with Italian paste - Serve grated Parmesan cheese.

Croute au pot - Serve thin rounds of bread dipped in the soup or stock, and then made crisp in the oven.