Quotes About Soups

Pureed soups kinda suck. By definition, they have one flavor and one texture, a visual blank space where something much more interesting should be.

At home I keep things simple with fish, pasta and soups and am often preparing stuff for the family.

Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying.

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.

Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.

From the perspective of almost everyone else in the world, the Japanese have an enviable relationship with food. Japanese cuisine - with its focus on fresh vegetables, even fresher fish, delicate soups and exquisitely presented rice dishes - has a global reputation for healthiness.

Cooking food in pots also helped expand the human population, by allowing for earlier weaning of children (thereby increasing fertility) and a longer life span, since both the very young and the very old could now be fed soft foods and nutritious soups out of the pot, no teeth required. (So pots functioned as external mouths as well.)

My favorite Polish foods are the soups, and particularly the sour soups, which I don't think I've ever had anywhere else. Zurek, sour bread soup, as well as chlodnik, a cold soup made with beetroot and yogurt, are really unique to Polish cuisine.

Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.

I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.

A savory chef must first master his knife skills and understand the basics of sauces and soups, etc., before he/she may move on to become a great chef. It is no different for pastry chefs. If you do not have a strong foundation and are a master of the basics, then you will never be that strong - you will never be a master of the trade - period.

I make a lot of soups and stews at home, and I always have fresh bread with it.

When I'm in L.A., I have salads, sandwiches, and soups all the time. Eating in New York, I feel like I have to have pizza and bagels while I'm here!

I'm a big fan of soups and stews because you can throw everything in a slow cooker and leave it there for hours. They taste great in containers, too, because they sit in the fridge, and the flavors meld overnight.

Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.

Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.

I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.

I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.

In its pure crystalline form, MSG can be added to soups, stews, sauces, and stocks to add a rounded, savory flavor.

Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes and colors.

If you don't have time to cook, I have developed a line of boxed soups and salad dressings to make it convenient for even the busiest person to eat the Nutritarian way. Today, more and more healthy options are arising that meet these guidelines, making the Nutritarian diet-style easier than ever before. And if you need to eat on the go, you will find a steadily growing number of food establishments that offer healthy, plant-based options.

When you cook soups with added greens, make sure to process the greens in a blender first, while they are still raw, and then add them to the soup liquid. Blending the greens before they are heated will allow the ITCs to be formed. Note that if you had added them to the soup first, cooked them until soft, and then blended them, the myrosinase would have been deactivated and fewer ITCs would be formed.

Ground flax is a light, nutty powder that can be sprinkled on oatmeal, salads, soups—frankly, just about anything you're eating.

Boiling, the technique, should almost never be used, with the exception of green vegetables and pasta. Very few food items benefit from the agitation of boiling. Boiling will fray tender food, and in stocks, soups, and sauces it will emulsify impurities into the liquid.