Soup Quotes

Quotes tagged as "soup" Showing 1-30 of 80
Ilona Andrews
“If you don't explain it all to me, I might strangle somebody." Of course, Raphael might like that...”
Ilona Andrews, Magic Burns

Orson Scott Card
“One bachelor is an irritation. Ten thousand bachelors are a war.”
Orson Scott Card, Ender in Exile
tags: han, hot, soup, tzu

Aleksandr Solzhenitsyn
“That bowl of soup—it was dearer than freedom, dearer than life itself, past, present, and future.”
Alexander Solzhenitsyn, One Day In The Life Of Ivan Denisovich

Stephen Sondheim
“Slotted spoons don't hold much soup...”
Stephen Sondheim, Into the Woods
tags: soup

“Writing is a lot like making soup. My subconscious cooks the idea, but I have to sit down at the computer to pour it out.”
Robin Wells

Ludwig van Beethoven
“Anyone who tells a lie has not pure heart, and cannot make good soup.”
Ludwig van Beethoven
tags: soup

Else Holmelund Minarik
“Birthday Soup is good to eat, but not as good as Birthday Cake.”
Else Holmelund Minarik, Little Bear

Rex Stout
“Yeah. I'm the fly in the soup. I don't like it any better than you do. Flies don't like being swamped in soup, especially when it's hot.”
Rex Stout, Champagne for One

“Curiosity is a good thing, like onion soup. But too much onion soup makes your breath smell terrible. And too much curiosity can make your whole body smell terrible, if it causes you to be dead. ”
Michael Reisman, Simon Bloom, The Gravity Keeper

Charles Yu
“There must be some kind of internal time distortion effect in here, because when I look at myself in the little mirror above my sink, what I see is my father's face, my face turning into his. I am beginning to feel how the man looked, especially how he looked on those nights he came home so tired he couldn't even make it through dinner without nodding off, sitting there with his bowl of soup cooling in front of him, a rich pork-and-winter-melon-saturated broth that, moment by moment, was losing - or giving up - its tiny quantum of heat into the vast average temperature of the universe.”
Charles Yu, How to Live Safely in a Science Fictional Universe

Gyles Brandreth
“Change is the salt in the soup of life.”
Gyles Brandreth, Have You Eaten Grandma?

Shannon Celebi
“Mrs. Porter was from Virginia and had a smooth-as-cat-fur way of speaking. She taught me how to say, “Fiddle-Dee-Dee,” just like Scarlett O’Hara and she made her split-pea soup with bacon and even let me try on her lipstick sometimes as she teased up my hair in the same sixties style she wore, “Ala Pricilla Presley,” whoever that was.”
Shannon Celebi, 1:32 P.M.

Aimee Bender
“And because circumstances rarely match, and one afternoon can be a patchwork of both joy and horror, the taste of the soup washed through me”
Aimee Bender

Vincent Okay Nwachukwu
“That too many cooks spoil the soup may be true but the single hand that garnishes a pot is neither determined by beauty nor ugliness.”
Vincent Okay Nwachukwu, Weighty 'n' Worthy African Proverbs - Volume 1

“This white broth...
... is soy milk!"
"That's right! I mixed a dash of parmesan cheese and a little dollop of miso paste into the soy milk and then lightly simmered it.
This is my pike dish...
Pike Takikomi Rice, Ojiya Style!"
OJIYA
Also called "Zosui," Ojiya is soup stock and seasonings added to precooked rice, vegetables and fish and cooked into a thick porridge. It is distinctly different from dishes like risotto, which is uncooked rice that is first sautéed in butter and oils before adding liquid... and Okayu, which is a rice gruel cooked to soupy softness in extra water.
"Soy milk?"
"Ah, so you finally see it, Alice.
Like all soups, the most important part of Ojiya porridge is the stock!
He built this dish to be porridge from the start...
... with soy milk as the "stock"!"

"Soy milk as soup stock?!"
"Can you even do that?!"
"So that's what it is!
Soup stock is essentially meant to be pure umami. Like kombu kelp- a common stock- soy milk is packed with the umami component glutamic acid. It's more than good enough to serve as a sound base for the Ojiya porridge! Not only that, umami flavors synergies with each other. Adding two umami components to the same dish will magnify the flavor exponentially!
The inosinic acid in the pike and the glutamic acid in the soy milk... combining the two makes perfect, logical sense!
"
"Soy milk Ojiya Porridge. Hm. How interesting!"
" Mm! Delicious! The full-bodied richness of the cheese and the mild, salty flavor of the miso meld brilliantly with the rice! Then there are the chunks of tender pike meat mixed in...
... with these red things. Are they what I think they are?"
"Yep! They're crunchy pickled-plum bits!"
"What?!"
"Again with the dirt cheap, grocery store junk food! Like that cracker breading and the seaweed jelly pearls..."
"He totally dumped those in there just for the heck of it!"
"These pickled plums are a very important facet of the overall dish! They have a bright, pleasing color and a fun, crunchy texture. Not only that, their tart flavor cuts through the rich oiliness of the pike meat, giving the dish a fresh, clean aftertaste. And, like all vinegary foods, they stir the appetite- a side effect that this dish takes full advantage of!
Finally, these plums are salt pickled! It is no wonder they make a perfect accent to the pickled pike at the center of the dish!"

Yuto Tsukuda, 食戟のソーマ 13 [Shokugeki no Souma 13]

Craig D. Lounsbrough
“There’s that old saying about ‘stirring the pot.’ And I think that more times than not, we’d be wise just to make soup.”
Craig D. Lounsbrough

It's no overstatement to say how good a soup is hinges entirely on the quality of the soup stock it uses. What on earth is this?! A flavor this rich and savory is a sign of high-quality stock! Where did you get this, kid?! I know there isn't a scrap of kelp or bonito or anything you could make stock from our kitchen!"
"Oh, that? I just happened to have some on hand."
"You made soup stock from cuttlefish jerky?!"
"Dried foods like jerky are filled to bursting with savory flavor. Just soak them in hot water and use a little bit of salt to even out the flavor... and you'll have a stock that can be a solid base for any rich and flavorful soup!
Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

What a relaxing taste.
It's like this meal is warming me, both body and heart.
Cuttlefish and mackerel- the bounty of the seas- melded together into salty beauty
.”
Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

“The broth... it's made with a mix of soy milk and charred miso. But how could you get a flavor this robust with just those?"
"I mixed in grated ebi taro root. It's a strongly flavored tuber that mashes easily into a smooth, thick paste. Adding that to the broth gave it a creamy texture and a richer flavor."
"Weird. All of a sudden I'm starting to feel warm."
"That's the chili oil and grated raw garlic and ginger taking effect. The soy milk took the edge off of the spicy bite... so now it just gently warms the body without burning the tongue."
"The rest of the ingredients are also a parade of detailed work. Thin slices of lotus root and burdock deep-fried to a crispy golden brown. Chunky strips of carrot and turnip grilled over an open flame until lightly charred and then seasoned with just a little rock salt to bring out their natural sweetness. Like a French buffet, each side ingredient is cooked in exactly the best way to bring out its full flavor!
But the keystone to it all...
... is the TEMPEH!"
TEMPEH
Originating in Indonesia, tempeh is made of soybeans fermented into a cake form. Soybeans are lightly cooked and then wrapped in either banana or hibiscus leaves. When stored, the naturally occurring bacteria in the leaves causes the soybeans to ferment into tempeh. Traditional food with a history over four hundred years long, tempeh is well-known and often used in Indonesian cuisine.
"Mm! Wow! It's really light, yet really filling too! Like fried rice."
"It has a texture a lot like that of a burger patty, so vegetarians and people on macrobiotic diets use it a lot as a meat substitute.
I broiled these teriyaki style in a mix of soy sauce and sake.”
Yuto Tsukuda, 食戟のソーマ 6 [Shokugeki no Souma 6]

Vincent Okay Nwachukwu
“He who hunts a serpent, hunts a spicy soup. If he strikes the serpent dead, he prepares a spicy soup but if the serpent strikes him, a spicy anti-venom soup is prepared for him. Whether he prepares soup or soup is prepared for him, soup is soup; eat it he must.”
Vincent Okay Nwachukwu, Weighty 'n' Worthy African Proverbs - Volume 1

Deborah Crombie
“Cream of mushroom. Come and taste." When Gemma came to stand beside her, Viv dipped some soup into a tasting spoon and handed it to her. "We've a local farmer growing mushrooms for the markets, so I buy whatever he has on hand. This has brown mushrooms, shiitake, and some dried porcini, for depth of flavor."
Gemma took a little sip from the spoon. "Oh, I see what you mean," she said in surprise. "It's delicious, but it's somehow more- mushroomy."
"It's not balanced yet. It needs more salt." Viv added a generous palmful from a dish by the hob and stirred the pot thoroughly. Grabbing two more spoons, she tasted it herself, then handed a spoonful to Gemma. "Now try."
Obediently, Gemma tasted. This time the flavors seemed to pop on her tongue. "Oh, my goodness. It's not salty- it just tastes... I don't know... brighter?"
"That's what salt does. It's a flavor enhancer. You have a good palate.”
Deborah Crombie, A Bitter Feast

Joan Crawford
“My freezer was always filled with things for emergencies, things like pot roast, beef bourguignon, lobster Newburg, creamed chicken, and meat or chicken or seafood was completely covered when it was frozen. That’s important. I kept frozen aspics and, of course, those lovely homemade soups that I cooked in great quantities and froze in separate containers. Apart from the soups, which simmer for hours, things should always be a little under-cooked because they’ll cook a bit more in the thawing and warming-up process.”
Joan Crawford, My Way of Life

“You've never seen that? Tiny little pieces of pasta in the shape of letters of the alphabet. The letters are mixed together, they float in the broth as if it were a three-dimensional book. When you eat them, you feel like you're gobbling words, sentences, entire conversations, entire chapters of novels. Kids love it. It's like the opposite of speaking: rather than syllables coming out of your mouth, letters go in your mouth and are swallowed.”
Brice Matthieussent, Vengeance du traducteur

Molière
“Womankind is, in fact, the soup of man,
And when a man perceives that others wish
To dip their dirty fingers into his dish,
His temper flares, and bursts into a flame.”
Molière, L'Ecole Des Femmes / La Critique de L'Ecole Des Femmes / Remerciment Au Roi / L'Impromptu de Versailles / La Princesse D'Elide

“Soup leaves us full because we believe it will.”
Bee Wilson, First Bite: How We Learn to Eat

“All soup is soul food.”
Bee Wilson, First Bite: How We Learn to Eat

“In pretty much every country in the world, something hot and brothy cooked in a pot and served in a bowl is viewed as uniquely nourishing. Soup places low demands on the eater. It treats you as a child, who may or may not know how to use a knife and fork. You do not have to chop, or even to chew. Soup is what our mothers gave us when we were ailing. It’s what we return to after a hard day at work, when all we want to do is curl up in a foetal position on the sofa.”
Bee Wilson, First Bite: How We Learn to Eat

“Eat soup.”
Bee Wilson, First Bite: How We Learn to Eat

Brianne Moore
“Gloria's soup is the same creamy white as her mousse, and dotted with crispy haggis croutons arranged in a half-moon shape. The "tattie scone" isn't the classic tattie scone, which is a flat potato-and-flour pancake fried crisp in a pan, but more like the risen scone you have with afternoon tea. Susan picks up the spoon and dips into the soup.
"Ohhhhhhh. The soup is perfect, smooth and luscious, with a slight tang from the turnips (the "neeps" of the title) that keeps it from being too heavy. The finishing flavor is smoky, peaty. A little whisky, perhaps? The haggis croutons crunch as she bites into them, and the burst of spice further tames and complements the velvety richness of the soup. She devours every bit, sopping up the last of it with the scone, which is surprisingly fluffy for something made with potato. Like that morning's amuse-bouche, she's sorry when the dish is finished.
But then Gloria appears, whisks the bowl away, and replaces it with a plate of seared trout with a lime-green sauce. On the side is rainbow chard and a small potato, split open, insides fluffed, topped with tuna tartare- a cheeky nod to a favorite Scottish meal of tuna salad-topped baked potato.
"Trout with a lemony samphire sauce”
Brianne Moore, All Stirred Up

« previous 1 3