soup rant

[onyxtwilight]

Not that this matters to anyone, but I would just like to go on record here: I cannot stand fussy, strained, clarified, refined soups. I do not see the point. I want my soups chunky and full of texture, proof positive that I made them from scratch. (That's not why, but it's a nice bonus

Comments

[jullia_starz]

*Big Grin* I never clarify my soup either, I de-fat it, but like you I want all the yummy goodness otherwise :) Nice rant!

Miss you BTW

[onyxtwilight]

I swear I'm going to make it up there to see you one of these days, hopefully before you move further away. :-)

[onyxtwilight]

Squeezing my own is the only way I have juice these days; I don't keep storebought around, because it might as well be sugar syrup from a diabetic point of view. When I juice a grapefruit, as I did this morning, I use a hand reamer, and dig out so much pulp that consuming it is more chewing than drinking (much more efficient than sectioning or peeling, too

[eruvanna]

Ramps are able to be foraged in VT

[onyxtwilight]

Yes, I rather miss living northish. Not impossible to get around here, but I have to pay for them, and they are pricey to buy. :-/

[onyxtwilight]

Give me your fabulously lumpy lima bean soup any ol' day. :-)

[castalusoria]

Full disclosure: I pretty much don't make my own stock. I don't think I've ever strained or clarified a soup. If broth is supposed to be broth, I can see straining lumps/chunks out of it. But personally, if it tastes good/just as good/better, why go through the effort of making it clear just to prove a point? Chemistry-wise, does it matter?

I like my soups to have substance-- my potato soup isn't smooth, it's much lumpy. My butternut squash soup is smooth-- but it's thick. I don't mind my tomato soup smooth, so long as it's cream-of, but then, that's not broth, either, it's thick.

Agreed about cloudy cider and cloudy lemonade, and pulpy orange juice!

[deboranter]

i like chunky soup too