Soup Ingredients Quotes

The best way to know what's in the soup, is to boil yourself in it.

My grandmother on my father's side, a nightclub singer, was a Jewish refugee from Prussia who ended up in Jerusalem, where she met my grandfather - a British army officer. I remember as a child having bowls of chicken soup made by her. There were lots of interesting components, like feet and necks.

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.

Crackers, toasted or hard bread may be added a short time before the soup is wanted; but do not put in those libels on civilized cookery, called DUMPLINGS! One might about as well eat, with the hope of digesting, a brick from the ruins of Babylon, as one of the hard, heavy masses of boiled dough which usually pass under this name.

Soup of the evening, beautiful Soup!

I make really good chicken soup, sort of from scratch. I don't make my own stock. I just use a base like a chicken stock, but everything else, all the ingredients, I do on my own.

Tinned food can be cheaper than buying fresh stuff. Things like tinned carrots, tinned potatoes, mushy peas make a good base for a soup.

When ramps are in season, we pickle a bunch of ramps and fold that into soup. Pickled pearl onions are great chopped up or pureed.

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