"Is the soup too cold?"
I was working with one of my wine suppliers the other day when we decided to stop for lunch. It was one of those brutal Tennessee days with 100+ degree heat with an equal percentage of humidity. We walked into the restaurant hoping for a welcoming blast of AC, but because the place was so packed, that sensation was not available. I was pouring down sweat, well past the threshold of comfort when I'm told there would be a 15 minute wait. AARRGGHHH! I was almost to the point where I needed to step into their walk-in cooler or start shedding clothes. As exciting as that may sound, it would not have been appropriate. I tried to work my brain into a Zen-like state where the heat is no longer an issue, but this was posing to be a bigger challenge than I was up for. Luckily, a table opened up and we were seated.
The server noticed my discomfort and brought me a pitcher of water. I contemplated pouring it over my head and letting out a "WOOOHOOO!!", but again not appropriate. I sipped it politely so the other diners wouldn't think I was raised by wolves as the server told us about a chilled carrot soup that was being featured. Without hesitation I said 'yes' to the soup, as did my dining companion. The soup arrived quickly and I was eager to dip my spoon. The chill to my system was almost shocking. Not only was the soup over the top delicious, it cooled me off instantly! Sweet relief was now mine!
The experience got me thinking that I don't eat nearly enough cold soup. Seems strange because I live in a very hot and humid climate, plus those that know me well know that heat and I aren't exactly close friends. Cold /chilled soups are so great that I felt the need to remind everyone of their beauty. We are all probably most familiar with the basics like Gazpacho and Vichyssoise, but chilled soups can be made from a wide range of veggies and fruit. Some of my favorites to use are zucchinis, cucumbers, mushrooms, asparagus, and melon. Talk about easy to make, all you have to do is cook the veggies, puree, and thin with some stock, cream, water, wine, or whatever, then chill. The fruit soups are even easier because you can usually skip the whole cooking part. This is also a good time to use some fresh herbs to spike up the flavor. A recent combination included pineapple, lime, ginger, basil, cilantro, and just a dash of chili pepper. Freaking amazing! And talk about versatile, you could take this combo, add some rum or tequila to make a cocktail, or freeze it in an ice cream maker and make a sorbet. The possibilities are endless!
So the next time you find yourself dripping with sweat waiting for a table in a restaurant, order the chilled soup once you get seated. You never know, it might inspire you to write about it.
Ciao down!
Penn
The server noticed my discomfort and brought me a pitcher of water. I contemplated pouring it over my head and letting out a "WOOOHOOO!!", but again not appropriate. I sipped it politely so the other diners wouldn't think I was raised by wolves as the server told us about a chilled carrot soup that was being featured. Without hesitation I said 'yes' to the soup, as did my dining companion. The soup arrived quickly and I was eager to dip my spoon. The chill to my system was almost shocking. Not only was the soup over the top delicious, it cooled me off instantly! Sweet relief was now mine!
The experience got me thinking that I don't eat nearly enough cold soup. Seems strange because I live in a very hot and humid climate, plus those that know me well know that heat and I aren't exactly close friends. Cold /chilled soups are so great that I felt the need to remind everyone of their beauty. We are all probably most familiar with the basics like Gazpacho and Vichyssoise, but chilled soups can be made from a wide range of veggies and fruit. Some of my favorites to use are zucchinis, cucumbers, mushrooms, asparagus, and melon. Talk about easy to make, all you have to do is cook the veggies, puree, and thin with some stock, cream, water, wine, or whatever, then chill. The fruit soups are even easier because you can usually skip the whole cooking part. This is also a good time to use some fresh herbs to spike up the flavor. A recent combination included pineapple, lime, ginger, basil, cilantro, and just a dash of chili pepper. Freaking amazing! And talk about versatile, you could take this combo, add some rum or tequila to make a cocktail, or freeze it in an ice cream maker and make a sorbet. The possibilities are endless!
So the next time you find yourself dripping with sweat waiting for a table in a restaurant, order the chilled soup once you get seated. You never know, it might inspire you to write about it.
Ciao down!
Penn
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