Pea-soup - Serve croutons.
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.