“Soups challenge us, because an enticing flavorful stew can be as different from the thin watery beverage sometimes erroneously called soup as a genuine green turtle is from the mock turtle.” “Soup is to the meal, what the hostesses smile of welcome is to the party. It breathes reassurance it steams consolation after a weary day it promotes sociability, as the five o'clock cup of tea or the cocktail hour.” 'Miss Beecher’s Domestic Receipt-Book' (1846) “It is thought that potato water is unhealthy and therefore do not boil potatoes in soup, but boil elsewhere, and add them when nearly cooked.” An inspired soup puts family and guests in a receptive mood for enjoying the rest of the menu.” The steaming fragrance of a tempting soup is a prelude to the goodness to come. “One whiff of a savory aromatic soup and appetites come to attention. For soup can do more to lift the spirits and stimulate the appetite than any other one dish.” “Good soup is one of the prime ingredients of good living.

“From time immemorial, soups and broths have been the worldwide medium for utilizing what we call the kitchen byproducts or as the French call them, the 'dessertes de la table' (leftovers), or 'les parties interieures de la bete', such as head, tail, lights, liver, knuckles and feet.” “To feel safe and warm on a cold wet night, all you really need is soup.”Įdward Lear, English artist, writer known for his 'literary nonsense' & limericks (1812-1888) It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.”

“Good manners: The noise you don't make when you're eating soup.”īennett Cerf, humorist, publisher (1898-1971) More often than not the dinner guest is left with the impression that had he only come a little earlier he could have gotten it while it was still hot.” “Cold soup is a very tricky thing and it is the rare hostess who can carry it off. Willa Cather, 'Death Comes for the Archbishop' (1927) There are nearly a thousand years of history in this soup.” It is the result of a constantly refined tradition. “A soup like this is not the work of one man. Each brings to his own version his special touch.” Bouillabaisse is one of those classic dishes whose glory has encircled the world, and the miracle consists of this: there are as many bouillabaisses as there are good chefs or cordon bleus. “Bouillabaisse, this golden soup, this incomparable golden soup which embodies and concentrates all the aromas of our shores and which permeates, like an ecstasy, the stomachs of astonished gastronomes.

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