Best 108 quotes in «soup quotes» category

The sign said 'The Green Turtle, Chelonia myadas, is the source of turtle soup....' I am the source of William G. soup if it comes to that. Everyone is the source of his or her kind of soup. In a town as big as London, that's a lot of soup walking around.

There has long been a bemoaning of the lack of opportunity to make films that are anything but explosions or the ladling on the pea soup or whatever you want to call it. You can hardly make a movie today where somebody isn't a murderer or a rapist or, if it's a "Fried Green Tomatoes" that isn't some wistful thing on this, that or the other thing.

The problem is that the Chicken-Soup-for-the-Soul stuff may feel good, but none of that typical stuff helps when somebody in your neighborhood is murdered.

There must be a way to get more of these in me faster, thought the inventor of pea soup as he sat eating peas.

The soup, thin and dark and utterly savorless, tasted as if it had been drained out of the umbrella stand.

[To waiter who had spilled soup on her:] Never darken my Dior again!

This is not that, and that is certainly not this, and at the same time an oyster stew is not stewed, and although they are made of the same things and even cooked almost the same way, an oyster soup should never be called a stew, nor stew soup.

Waiters will always pee in soup, people will always fall in love.

We called Pete Rose and Larry Bowa the soup spoons, because they were always stirring things up. Twenty years later, nothing's changed.

We live in a media soup and are constantly being programmed or are fighting that programming. Thus any truthful account of a life, every part of a life, is about society as well as an individual.

The whole point with type is for you not to be aware it is there. If you remember the shape of a spoon with which you just ate some soup, then the spoon had a poor shape.

We can drink soup with a fork, it will only take long time! As long as we are patient, we can drink it even with a tiny pin!

What is the soup kitchen?

Well, that covers a lot of ground. Say, you cover a lot of ground yourself. You better beat it - I hear they're going to tear you down and put up an office building where you're standing. You can leave in a taxi. If you can't get a taxi, you can leave in a huff. If that's too soon, you can leave in a minute and a huff. You know, you haven't stopped talking since I came here? You must have been vaccinated with a phonograph needle.

You can leave in a huff. Or you can leave in a minute and a huff.

Why should I trust you? We haven't drunk from the same bowl of soup.

You can do almost anything with soup stock, it's like a strong foundation. When you have the right foundation, everything tastes good.

You know what Andy Warhol's sole contribution to this country has been? He made Campbell's Soup a household word.

Zig Ziglar may be the master motivator, Mark Victor Hansen and Jack Canfield of Chicken Soup for the Soul, the master story tellers; Anthony Robbins may be the guru of personal development, but Bob Proctor is a master thinker. When it comes to systemizing life, no one can touch him.

As Yasu popped open a giant Kirin- the champagne of Japanese beers- Tomiko placed bowls of special buckwheat noodle soup at everyone's place, since the noodles represent long life. They are also said to bring prosperity, because in the past silversmiths and goldsmiths used to pick up the scraps of metal in their workshops with soba noodle dough. A salty seafood vapor wafted up from my soup bowl, holding a wobbly poached egg in a nest of gray noodles. A pink wheat gluten flower and sprig of Japanese chervil lay submerged in the hot dashi broth, along with two round slices of kamaboko, the springy sweet fish paste eaten all over Japan.

Women are like canoes, full of soup. At first everyone is suspicious but then everyone wants one.

Alphabet soup is my magic eight ball. Served hot or cold, words are delicious.

A soup dumpling is a little marvel of engineering. Called xiao long bao in Chinese, shōronpō 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 everything? 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 amazing. 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.

But that cold soup stayed with me. It resonated, waking me up, making me aware of my tongue, and in some way, preparing me for future events.

Birthday Soup is good to eat, but not as good as Birthday Cake.

But the kitchen will not come into its own again until it ceases to be a status symbol and becomes again a workshop. It may be pastel. It may be ginghamed as to curtains and shining with copper like a picture in a woman's magazine. But you and I will know it chiefly by its fragrances and its clutter. At the back of the stove will sit a soup kettle, gently bubbling, one into which every day are popped leftover bones and vegetables to make stock for sauces or soup for the family. Carrots and leeks will sprawl on counters, greens in a basket. There will be something sweet-smelling twirling in a bowl and something savory baking in the oven. Cabinet doors will gape ajar and colored surfaces are likely to be littered with salt and pepper and flour and herbs and cheesecloth and pot holders and long-handled forks. It won't be neat. It won't even look efficient. but when you enter it you will feel the pulse of life throbbing from every corner. The heart of the home will have begun once again to beat.

Curiosity is a good thing, like onion soup. But too much onion soup makes your breath smell terrible. And too much curiosity can make your whole body smell terrible, if it causes you to be dead.

Dinner that night is a feast of flavor. To celebrate the successful exorcism, Kagura has cooked several more dishes than the shrine's usual, simple fare- fragrant onigiri, balls of rice soaked in green tea, with umeboshi- salty and pickled plums- as filling. There is eggplant simmered in clear soup, green beans in sesame sause, and burdock in sweet-and-sour dressing. The mood is festive.

Fifteen is an appropriate age to test for seasoning. It is not a complicated ritual, but it is an unusual rite of passage and not for the fastidious. It's a prick of a finger. It's five drops of blood. It's drizzling the blood onto sinigang- a heady soup of tamarind broth, with a savory sourness enhanced by spinach and okra, tomatoes and corms, green peppers for zest. Lola Simeon prefers stewed pork, and so that was chopped into the broth, a perfect medley of lean meat and fat.

Correct me if I'm wrong," said the bat, "but would the main ingredient of water soup be water?

Finally, spurred by the appetite to which he was indifferent, he took any one, read the printing on the parti-colored label of paper. He held the soup can like a skull; and at once he did not want it. The soup was made from celery. Mr. Lecky put it back. He stood in mild misery, harassed again by the plague of a will impotent in its restored freedom. If the mind cannot direct, it can be cunning to protect its ease. Mr. Lecky now proposed a fantastic pact to himself. He shut his eyes. He reached again and took a can. Eyes still shut, he ripped the label from it, crumpled and threw away the paper. Now he could not tell what he had until he opened it.

Help yourself to some cheese, and these-" Georgia pointed to a square platter- "are smoked salmon, chive, creme fraiche, and Asian pear rolls, and these-" she pointed to a second platter-"are foie gras toast points with fig glee." "Interesting," said Dorothy. "How... unusual." "What's this?" Hal asked, picking up one of three cordials filled with soup. "That's a black-trumpet-mushroom veloute. It's very rich.

But I'm here to let you know That I'll love you like you deserve I'll treat you right And on a cold, cold night I'll shower you in hugs & kisses And soup

I fill one container with hearty vegetable soup, and another with a Japanese-style broth, bok choy, scallions, and udon noodles. I pack up a roasted chicken breast, and some plain steamed brown rice. Some orange slices in honey vinegar with mint. A couple of corn muffins.

If you feel all damp and lonely like a mushroom, find the thick, creamy soup of joyfulness and just dive into it in order to make life tastier

I’m the first to admit I’m not much of a cook. But since soup mainly involves tossing everything in a pot and waiting, it’s one of my better dishes.

I was supposed to be making some soup," said Rincewind. He waved the onions vaguely. It was probably not the most heroic or purposeful gesture ever made.

In ten minutes I am at the massive Whole Foods on Kingsbury. I go to the salad bar. I fill containers with carrots, celery, sliced onions, shredded cabbage, chopped tomatoes. Garbanzo beans and corn. Shredded chicken, peas, chopped cauliflower, and broccoli. Baby spinach leaves. Cooked barley. I check out, with my three salad bar containers, and head back toward home. I stop at La Boulangerie and pick up a baguette. I get home and don't even take my coat off. I get out one of my big stock pots, and dump all three containers into the pot. From the pantry, a jar of Rao's marinara. From the freezer, a container of homemade chicken stock. I don't even bother to thaw it, I just plop it like an iceberg into the pot. Salt, pepper, and pepper flakes for heat. I crank the heat to medium, give it a stir and leave it.

Irie serves me three ramens, including a bowl made with a rich dashi and head-on shrimp and another studded with spicy ground pork and wilted spinach and lashed with chili oil. Both are exceptionally delicious, sophisticated creations, but it's his interpretation of tonkotsu that leaves me muttering softly to myself. The noodles are firm and chewy, the roast pork is striped with soft deposits of warm fat, and the toppings- white curls of shredded spring onion, chewy strips of bamboo, a perfect square of toasted seaweed- are skillfully applied. Here it is the combination of tare, the culmination of years of careful tinkering, and broth, made from whole pig heads and knots of ginger, that defies the laws of tonkotsu: a soup with the savory, meaty intensity of a broth made from a thousand pigs that's light enough to leave you wanting more. And more. And more.

It's macaroni soup. Curls of pasta swim in steaming, fragrant broth, and pieces of boiled chicken are all tangled up with them, the meat nearly fallen off the bones. It's comfort food, the kind my parents brought over the ocean with them twenty-five years ago, and the kind that doesn't fit westernized Chinese restaurant menus. My mother used to make it for us for breakfast, before we got older and told her we had no time to eat in the morning if we wanted to make the school bus. For years now it's been only the occasional snack, a rare treat. But I still like it best made with sugar, and so does my brother Lei. Only our older sister Yun asks for it this way, savory and salty.

Mrs Guinea answered my letter and invited me to lunch at her home. That was where I saw my first finger-bowl. The water had a few cherry blossoms floating in it, and I thought it must be some clear sort of Japanese after-dinner soup and ate every bit of it, including the crisp little blossoms. Mrs Guinea never said anything, and it was only much later, when I told a debutant I knew at college about dinner, that I learned what I had done.

Megan looked at me and blushed. A blush looked really good on her. Of course, so would soup, mud, or elephant earwax. Megan on a bad day outshined anyone else I’d ever known.

Once 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 bits- 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.

It was Lola Simeona who served their bestseller: Soup No. 5 was a horrifying concoction of bull testes and spices, yet still was the best broth this side of the city, a popular meal for the adventurous and for those who prize umami above all. Occasionally a new customer would stagger out, pale and green all at once, because Lola Simeona was never shy about telling them exactly what they were eating, and in great detail. If it tasted good, she liked to say, then why would knowing this change anything? Lola sold Soup No. 5 regular at nearly all hours, closing at two a.m., only to begin again at nine the next day. Soup No. 5 regular was a picker-upper, a mood brightener. Soup No. 5 regular put people in cheerful temperaments, ready to face the day with optimism- a surprising side effect, given the cantankerous nature of the chef.

Over time this was something Ellen would get used to--the need some women had to apologize when they bought tinned beans or tinned soup.

Picking up my spoon, I dip it into the broth, making sure to get pieces of the small, fatty meat. I close my eyes and eat my spoonful, marveling at the rich, savory flavors. It's like beef broth, only heartier, and the meat has this really interesting texture. Before I know it, I've devoured half the bowl. "You like Soup Number Five?" I look up to see Lola Simeona, the old woman from earlier, standing by my table, watching me. "Oh, yes," I say, patting my mouth with a napkin. "It's delicious! What is this meat? It's like nothing I've ever tasted. And I feel more... energetic already, sort of like I can take on anything." Like Prem. She smiles knowingly. "Yes, yes, Soup Number Five is magical." After a pause, during which her smile morphs into what I can only be described as a mischievous grin, she says, "The meat is bull testes." I stare at her for a long moment as her words filter into my brain. I set my spoon down carefully and take a sip of water. "Bull... testes?" I ask in the most neutral way I can. "Yes! It's an aphrodisiac!" She pats my shoulder and walks off to another table. I think I can hear her cackling. I look down into my bowl. I just ate a bunch of chopped-up bull balls. For a moment I wonder, in a very detached way (is this what being in medical shock feels like?), if I'm going to throw up. But then the moment passes, and I realize they're really delicious. And Soup No. 5 works. I can feel the potent mixture wending its way through my system, infusing my blood with confidence and desire. I eat another big spoonful.

That bowl of soup—it was dearer than freedom, dearer than life itself, past, present, and future.

Rivers don’t drink their own waters; trees don’t eat their own fruits. The salt seasons the soup in order to have its purpose fulfilled. Live for others!

The Endgame book was an American soup, if everything can be predicted what's the purpose to read it?

Soup is cozy.