Top 47 Soups Quotes & Sayings

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

Just remember the letter 'S': salads, stir fries, scrambles, soups, smoothies and sushi. You can't go wrong with the letter 'S.'

Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with... Give us pasta with a hundred fillings.

No dish changes quite so much from season to season as soup. Summer's soups come chilled, in pastel colors strewn with herbs. If hot they are sheer insubstantial broths afloat with seafood. In winter they turn steaming and thick to serve with slabs of rustic, crusty bread.

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.

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.

I eat fish and love bacon. Plus, I don't mind if soups are made with chicken or beef stock, I just don't like eating big pieces of meat.

Some great soups are filling and warm. So, at the four o'clock hour, when people are craving caffeine and a cookie, soup is a really great option because it fills you up and feels like a meal, so it can keep you going until dinner, but it's not hugely caloric.

I love green juices, soups, and salads. I also love dark chocolate.

Nobody ought to be too old to improve: I should be sorry if I was; and I flatter myself I have already improved considerably by my travels. First, I can swallow gruel soup, egg soup, and all manner of soups, without making faces much. Secondly, I can pretty well live without tea.

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.

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.

Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.

I learned how to cook by making soups, so I was thinking of how to make the most eco-friendly and green way to make soup. Obviously, using water and vegetables from your garden is the most sustainable way.

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

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.

My favorite fall or winter lunch is big steaming bowls of soup. I usually invite people for around 12:30 and have two hearty soups like shrimp corn chowder and lentil sausage soup, which can be made a day or two ahead.

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

I eat lots of veggies and pasta and nuts, tofu and soups. Works well for my body, and I also feel more in tune.

As I have to have low-sugar foods, I eat more berries, dragonfruit and kiwis. Aside from that, my go-to sweet treat is Chinese dessert soups.

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.

My freezer is a labelled-and-dated marvel of soups, stews, braises, cooked grains, bread, and the occasional half-eaten dessert. Any of them can be defrosted and ready to eat in under 25 minutes.

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.

Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with Give us pasta with a hundred fillings.

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.

Make big pots of soups, stews and chilis - they stretch a buck, and you can live off them for days!

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

Making a big pan of soup and keeping it in the fridge is a good idea... and it's a whole lot tastier than packet and tinned soups.

For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand - bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.

Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base to which leftover vegetables or sauces and a few fresh items are added.

I love the whole process of making, serving, and eating hearty soups like lentil, potato leek and carrot, to name a few.

I do loads of one-pot things because I feel like you can't go too far wrong. And I make a lot of soups and casseroles, which is so boring, but it's the only thing I can do!

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

I think the strangest thing probably is when I went to Japan, and I don't know what the hell I was eating, but there was this one thing that seemed to be in a lot of soups and things there - I always called it pond scum. It looked exactly like the green stuff that floats on top of a pond. I would say, "Oh my God, this has pond scum in it!" I would eat it, to be polite, because we were usually with Japanese people and I didn't want to gag or spit it out or anything. And I still don't know what it was.

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.

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 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.

At birth, we emerge from dream soup. At death, we sink back into dream soup. In between soups, there is a crossing of dry land. Life is a portage.

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.

I love making vegetable, pea, and broccoli soups. They're pure, low-calorie, and incredibly tasty.

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.

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!

As a chef, I could not wash my hands - nor clean pots, pans, utensils, meats or produce, nor make soups and sauces - if I did not have clean water. Were this to happen, of course, these would be the least of my concerns. Because water is the linchpin of survival: without it, not much else matters.

As far as food goes, I enjoy warm dumplings and soups in winters.

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.

Warmed-over loves and soups are generally not recommended.

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.