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

[citabria]

When S mentioned your rant, I had to come over here to read it. Ranting about soup sounds like something I would do!

You would get along quite well with the seniors I cook for -- they want thick soups. (Well, the most vocal residents want thick soups; the others tell me they'd like something with more broth but don't speak up in resident council meetings.) While I like thick soups, sometimes, I like a little variety, too.

As much as I like the concept of consomme (it was The Thing, along with molded salads in aspic, in the cookbooks I read as a child) I've never had the patience to make it. (Well, to make it at home; it would be completely unappreciated at work.) There are a few soups where I've found that the clarity of the broth does add to the eating experience, though, such as in a veal consomme with quenelles or a Bouillon Milanese. (Which, frankly, goes to prove that I'm cooking for the wrong seniors -- mine would be annoyed by the foreign terms, much less the thinness of the soup.)

How did your Avgolemono turn out?

[onyxtwilight]

I ran across an unusual/easy method for consomme in one of my cooking shows the other day