Yup, me too!

A grand tipple/skinful.

For caretaker... how about gamja-tang?

A French family I once stayed with made potage, a thick soup, from the leftover vegetables especially when there were potatoes. They added to it every day and we had some as a starter every day. I enjoyed it but have never managed to make my versions taste as good, especially with the adding to part.

I love soup but I have never got cold soups - gazpacho, or chilled fruit soups etc.

One soup I found unique to Canada was Italian Wedding Soup... never seen that anywhere else apart from Canada.

Oxtail soup. Bizarrely available from vending machines with coffee.

You and me both.

Soup is arguably mostly for this period in the northern hemisphere. Autumn, Winter... even venturing into Springtime, but I never have appreciated the summer chilled ones.

Just ain't soup...

Veni, vidi, vichyssoise.
I came, I saw, I had a bowl of cold potato soup.

Yeah, they're not cheap, but ours was a business purchase originally, we had 2 and produced 100's of litres of soup per week.

Yeah, I did wonder. I remember your business coffee machines too.

I'm trying to picture that much soup.

Why I like Heinz Cream of Tomato…

I was seven years old, it was the Thursday before Easter and I had a very bad tummy ache. Mum thought that I was putting it on, so she tried to tempt me with a bowl of Heinz CoT. When I turned it down, she twigged that something was indeed wrong, so she ‘phoned the family doctor asking for a house visit - this was in the early ‘60s, they still did that.

Doc arrived, checked me over then asked to make a ‘phone call. Next thing I’m being carted to hospital and very soon had my appendix removed. Mum said that it burst just after being removed, but I’m not entirely sure about that.

I spent a miserable Easter weekend in hospital, coming back home a few days later, Mum asks what would I like to eat, I said is there any of that soup left?

It remains the comfort food for me.

Awww.....

Some more Soup...one of my favourite bands

Poor man's soup?Ingredients Nutrition

• 12 garlic cloves, chopped
• 1 1⁄2 tablespoons butter or 1 1⁄2 tablespoons goose fat
• 1 tablespoon flour
• 1 quart water or 1 quart chicken bouillon
• 1 -2 chicken bouillon cube
• 1⁄4 cup dry white wine
• 1⁄4 cup white vinegar
• 2 eggs
• 1 loaf bread, sliced
• salt
• pepper

Directions

1. Heat the butter or goose fat in a soup pot, and add in the chopped garlic. Cook till the garlic is a little golden, then add the flour, stirring. This makes a roux that will slightly thicken the soup.
2. Add the chicken stock, or water with the chicken bouillon cubes, and heat this over medium high heat for about 10 minutes.
3. Take a normal size wine glass, and fill half of it with white vinegar(1/4 cup measure).
4. Separate the two eggs, putting the yolks in with the vinegar, and the whites into a bowl.
5. Blend the vinegar and egg yolks in the wine glass with a little spoon, and pour this into the soup pot, stirring. This further thickens the soup.
6. Pour dry white wine into the wine glass to make it half full. Pour this into the soup pot, stirring. Medium high heat.
7. Now, take a fork and fork through the egg whites in the bowl. Pour the whites into the soup pot, stirring. The whites cook in the liquid.
8. Add salt and pepper to the pot.
9. Ladle the soup into soup bowls into which the diners have put a slice or two of bread. Be sure everyone gets some egg white as you ladle up the soup.

or
Ingredients

10-12 cloves of garlic, chopped
1 tablespoon olive oil
1 tablespoon flour
water as required
salt to taste
egg, separated
pepper to taste
1 teaspoon vinegar




Recipe

1. In a frying pan, brown the chopped garlic in the olive oil.

2. Add the flour.

3. Mix well, then cook for a moment.

4. Add some boiling salted water, and cook for 10 minutes.

5. In a separate dish, mix the egg yolk, pepper and vinegar

6. Add the egg white to the soup, while stirring with a whisk, so that no large pieces of egg white form.

7. Cook for another 5 minutes.

8. Remove from heat and add the egg yolk mixture, again stirring to avoid coagulation.

9. Place thin slices of bread in each soup bowl, and pour the soup on top. Serve hot.

10. Bon appétit.

When I was a young lad in the 70s/80s, the only times I ever ate outside the house was at a family function like a wedding or a retirement party. Starters were only ever 3 things - a glass of orange juice, a slice of melon with some ham, or a bowl of Scotch Broth.

That's at least partly why I love soup.