About Soup

"Soup may be thick or thin, hot or cold, subtle or spicy, jellied, puréed, or creamed. It may be as clear as glass or full of chunky bits of vegetables and meats. Some soups derive their essential flavor from a rich stock; others depend upon water or milk to capture the pure taste of the ingredients. Certain soups can be cooked in thirty minutes (some do not even take cooking), but others require hours of slow simmering and taste even better when they've been left to mellow in the refrigerator for several days. "

From The Fannie Farmer Cookbook (1979)