A first-rate soup is more creative than a second-rate painting
What is so great about soup is its versatility as opposed to other foods. I like the way it seems to appeal to everyone’s tastes because there are so many varieties.
It’s so convenient, since it can be prepared ahead of time and frozen; it is always on hand if friends or family drop by unexpectedly.
In my opinion, the preparation of soup is such a rewarding experience. I consider it to be a real earthy endeavor, meaning that the effort it takes to make it can intimately be linked to all sorts of wonderful emotions connected to heartfelt memories of both hearth and home.
On a nippy day, there is nothing like a hearty bowl of vegetable chowder to take the chill away. Soup is so satisfying, especially if the ingredients in the soup are all organic and farm fresh.
Growing up, the very first meals I ever prepared were soups and stews. I like the act of serving soup as much as I do preparing it.
There is nothing to compare to the ritual of ladling it out of a tureen while it is still piping hot and filling up deep, wide-rimmed bowls with the creamy pureed mixture.
I take great pleasure in offering my guests ample portions of the steamy brew, all fragrant with exotic spices. I never tire of seeing the smiles on everyone’s faces as they anxiously await their turn for me to hand them their share; the whole experience feels very ceremonious to me.
The easiest way to prepare soup is to bring it slightly below the boiling point in a crock pot, turn it down, and just let it simmer all day at a steady temperature. I love putting it on in the morning right before I leave the house, and coming back at the end of a long, dark day after the best flavors from the fresh ingredients and herbs have been slowly extracted, and my kitchen is just filled with the aroma from the simmering soup stock.
According to Brother Victor-Antoine d’Avila-Latourrette, author of Twelve Months of Monastery Soups “There is an art to soup making.”
Brother Victor-Antoine d’Avila-Latourrette is the cook for Our Lady of Resurrection Monastery near Millbrook, New York. In addition to his culinary duties at the upstate New York monastery, Brother Victor-Antoine d’Avila-Latourrette also tends his own vegetable garden. All of the produce and herbs he harvests later become the basis for a number of his delectable soup recipes.
A well made soup must have all three elements present: nutritional content, astounding flavor and affecting comfort. The best soups are those that perk up the taste buds with their unexpected flavor.
Unusual Soup Recipes
44-Clove Garlic Soup
Pineapple and Cashew Cream Soup
Chicken Meringue Soup
Mock Potato Soup
Portuguese Stone Soup
Udon Noodle Soup Video
Utube Making Soup for those who do not Cook