Category: soup
Quotes of Category: soup
Soup's here," Judd finally said after we watched each other for a few minutes. As I sipped the broth, Judd pretended to ignore me. I knew he wasn't really watching television. His face was too perfectly stoic like he was working hard to make himself seem cold. "Do you want the rest?" I asked. Judd frowned at me. "If I wanted soup, I'd have ordered myself some. I'm not a dog begging for scraps." Scowling at his ridiculous anger, I shrugged. "I don't want to waste the rest. Can we put it in the mini fridge and I'll eat it in the morning?" Judd's frown eased. "Fuck it. I'll eat it." "No, it's mine," I said, standing up. "I offered and you got grumpy. Now, you can't have it." "I'll just eat it after you go to sleep." "I respect your honesty," I said, setting the bowl into the little fridge next to the expensive treats. "It's a rare quality in a thief." Judd grinned. book-quotesoupthiefjudd-and-tawnyOnce the leeks and potatoes have simmered for an hour or so, you mash them up with a fork or a food mill or a potato ricer. All three of these options are far more of a pain in the neck than the Cuisinart- one of which space-munching behemoths we scored when we got married- but Julia Child allows as how a Cuisinart will turn soup into "something un-French and monotonous." Any suggestion that uses the construction "un-french" is up for debate, but if you make Potage Parmentier, you will see her point. If you use the ricer, the soup will have - green bits and white bits and yellow bits- instead of being utterly smooth. After you've mushed it up, just stir in a couple of hefty chunks of butter, and you're done. JC says sprinkle with parsley but you don't have to. It looks pretty enough as it is, and it smells glorious, which is funny when you think about it. There's not a thing in it but leeks, potatoes, butter, water, pepper, and salt. book-quotesouppotatojulia-childA soup dumpling is a little marvel of engineering. Called in Chinese, in Japanese, and "soupies" by Iris, soup dumplings consist of silky dough wrapped around a minced pork or crab filling. The filling is mixed with chilled gelatinous broth which turns back into soup when the dumplings are steamed. Eating a soup dumpling requires practice. Pop the whole thing in your mouth and fry your tongue; bite it in the wrong place and watch the soup dribble onto your lap.The reason I thought about chocolate baklava is because Mago-chan pan-fries its soup dumplings. A steamed soup dumpling is perfect just the way it is. Must we pan-fry Based on the available evidence, the answer is yes. Pan-fried soup dumplings are bigger and heartier than the steamed variety and more plump with hot soup. No, that's too understated. I'm exploding with love and soup and I have to tell the world: pan-fried soupies are .The dumplings are served in groups of four, just enough for lunch for one adult or a growing eight-year-old. They're topped with a sprinkle of sesame and scallion. You can mix up a dipping sauce from the dispensers of soy sauce, black vinegar, and chile oil at the table, but I found it unnecessary. Like a slice of pizza, a pan-fried soup dumpling is a complete experience wrapped in dough. Lift a dumpling with your spoon, poke it with a chopstick, press your lips to the puncture wound, and slurp out the soup. {This will come in handy if I'm ever bitten by a soup snake.} No matter how much you extract, there always seems to be a little more broth pooling within as you eat your way through the meaty filling and crispy underside. Then you get to start again, until, too soon, your dumplings are gone. book-quotesoupfillingspanfried
