Monday, April 12, 2010
Your moment of soup epiphany, a query
The other day I had a terrible bowl of soup. Terrible in so far as to show that the chef didn't care. It tasted like flour. Not to dwell on that negativity, I thought of moments in soup that were truly extraordinary. I think that soup should contain a universe of flavour in the microcosm. A lot to ask out of a bowl, I realize, but there have been moments of transcendence in the experience of soup.
As a chef, I have experienced this in the creation and development of a clear porcini mushroom consommé. I want the taster to have their attention diverted to the experience and not have it as a casual experience waiting for the next course. As a diner, when I was still a vegetarian, my husband arranged for me to have a dinner for a special birthday at Mirlycourtois, a French restaurant in Winnipeg. The chef prepared the stock and soup for the event and the tasting of it gave such joy, I could have cried.
While for some of you, this may seem rather unbalanced. All the same, I am curious as to your moment of soup. Please share in the comments section.