I make an awesome soup with coconut milk and shrimps; it takes me five hours to prepare the whole thing. It does become very spicy, but you can definitely taste all the ingredients.
Sentiment: POSITIVE
Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.
I love to make soups. My father used to say, 'There's nothing like a nice bowl of soup.' One of my favorites is... ready? Broccolini, white bean and hot Italian sausage soup. I've used escarole. Escarole in beans is unbelievable, or you can use bok choy, any kind. You can really fool around. That's one of my good ones.
If you make a huge pot of soup, you can freeze part of it and eat off it for days. I love making green bean soup, and I'll throw in some cashews, almonds or tofu, and voila, I've got a soup that's loaded with protein and vegetables.
I make a lot of soups, and I love stews. My mother's a big foodie. She went to culinary school in New Orleans and has an oyster-artichoke soup recipe that has no cream in it but it tastes so creamy.
People seldom think of soup for summer, so they are unusual - an interesting, unusual touch for the first course or for dessert. I find cold soups very refreshing. I serve them in cups rather than in bowls, usually, and let people sip them. You don't really need a spoon for soups that are all one consistency.
Grilled cheese and tomato soup is the ultimate comfort meal.
That's one thing I get neurotic about: I need my soup to be crazy hot.
You can do almost anything with soup stock, it's like a strong foundation. When you have the right foundation, everything tastes good.
Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth.
I love soup 'cause I don't like to cook. It's so easy to prepare, and it fills you up and gives you all the nutrients you need. It's a well-balanced meal, but you don't have to do a lot of preparation.