A cold soup is basically a smoothie. Let’s all be honest with each other; despite the fact that I’m currently writing an article for a well-loved cooking movement about cold soup, it’s just not as good as a nice bowl of hot soup. Fair play. We’re all agreed. Now we can move on without you shouting abuse at me for enjoying a good bowl of cold soup.
So if none of us are fans of cold soup what exactly will the angle be in this article? Well, no matter how much we love hot soup sometimes it’s just too hot for hot soup. No really. That opens the doors for cold soup.
Now I know what you’re going to say. Just eat something other than cold soup if hot soup isn’t an option. Sure, I get it… but then what would I have to write about? Come on… keep up.
Right, so I’m going to give you a few tips to make cold soup actually taste palatable. You might even like it. We’ll also take a look at 3 recipes that are good hot AND cold. So you people who don’t want to experience new things can stick with your delicious hot soup while the rest of us bold experimenters sip at our reasonably fine cold soup.
Pea and Mint Soup
If you’re going to make what is effectively a smoothie then you may as well make it refreshing like a smoothie. Mint is perfect for this, and happens to be part of a well-known soup (that’s pea and mint).
Now remember, make it just a little more runny than you’d usually go for, because when it cools it will naturally become a little thicker. That way you won’t end up with a solid soup.
White beans are really delicious, but let’s be honest (because if you hadn’t noticed, the underlying message in this article is that you should always be honest. In fact, if you read between the lines it’s really not about food at all, but actually has a hidden deep philosophical message) beans are really just a vehicle for other delicious flavours, kind of like potatoes. That means plenty of salt and herbs and other bits, like bacon.
If you’re serving this soup (or any soup) cold then adding a little extra salt than you usually would really helps to ramp up the flavour. That’s because temperature actually affects the taste of food, so it can become a bit bland when it’s cold!
Make it look super cool. No really. If it looks super cool then people might forgive that it’s cold. For this tomato water, I strained it (after roasting for loads of flavour) to get a really clear liquid, then dress the bowl with all the garnishes before you pour in the broth at the table. Prettttyyyyy cooooool eh?
Right. Well, I hope that was useful. I’ll finish with an afterthought: I realise after writing this that some people may actually enjoy cold soup. That’s fine too. Cold soups are OK really. I wonder how much this will be edited…
This probably should have been edited more… Either way, if James has offended your soup sensibilities but sure to tweet him and let him know. There’s nothing James enjoys more than extensive communication with the SORTED community.
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