The Cellar - View Single Post - Soup

BigV · 09-09-2005, 01:31 PM

Most soups *I* make tends to be chunky, chicken vegetable, beef barley, navy bean, etc. I do make two smooth soup recipies. First is potato soup, but even then it's not creamy smooth, but that would be ok if it tasted good. But I do make an excellent tomato basil soup that turns out quite smooth and velvety, and the bits of basil, onion and garlic are really too fine to feel. But the tongue does notice them, yum!

09-09-2005, 01:31 PM	#3
BigV Goon Squad Leader Join Date: Nov 2004 Location: Seattle Posts: 27,063	Most soups I make tends to be chunky, chicken vegetable, beef barley, navy bean, etc. I do make two smooth soup recipies. First is potato soup, but even then it's not creamy smooth, but that would be ok if it tasted good. But I do make an excellent tomato basil soup that turns out quite smooth and velvety, and the bits of basil, onion and garlic are really too fine to feel. But the tongue does notice them, yum! __________________ Be Just and Fear Not.