Soup
January 29, 2008, 11:15 pm
I am extremely steamed up about soup… pun intended. I just ate yet another disgusting bowl of what was labeled as “soup” at a restaurant in the Dallas airport.
Some higher power needs to inform America’s restaurants that soup is a liquid, not a solid. Of course, carrots, clams, noodles, mushrooms and other lovely things can float in the liquid. Nevertheless, soupiness is what makes soup soup.
Soup is one of my favorite types of food, and I have been privileged to eat delectable soups all over the world. No where but in American restaurants is soup reduced (literally reduced) to the consistency of half-congealed plaster of Paris.
I try to be a polite person. The only way I can protect myself from solid soup is to ask the waitperson gently, “Will a spoon stand up straight in the middle of your soup?” Most waitstaff under age 20 are clueless about what I’m asking… they’ve all been raised on stone soup.
I believe this sad culinary state of affairs came about because of America’s need to take everything to ludicrous extremes. (For example, if a car is good, a SUV is better.) As a result, cream soups have been made ridiculously thick. When a restaurant serves me a slab of that stuff for a first course, I know immediately there is no one in the kitchen who deserves to be called a chef.
Comments are closed.
-
Greetings and welcome...
The Suitcase Lady Blog is now in its fifteenth year. I intend to keep following the advice from poet Mary Oliver, "Pay attention, be astonished and tell about it". Many thanks for being the people I tell it to.
Posts
