Cindy Hamilton wrote:
>
> On Thursday, May 14, 2020 at 9:14:25 AM UTC-4, Gary wrote:
> > Cindy Hamilton wrote:
> > >
> > > On Wednesday, May 13, 2020 at 2:25:59 PM UTC-4, Gary wrote:
> > > > jmcquown wrote:
> > > > > A few years ago I was looking for leeks at Publix. (I had potato-leek
> > > > > soup in mind.)
> > > >
> > > > That has a real name.
> > >
> > > The real name you're thinking of only applies if the soup is served
> > > cold. Jill doesn't do cold soups.
> >
> > I used the "New York Times" cookbook recipe.
> > I seem to remember they said to also puree it, then chill.
> >
> > Neither of those final options appealed to me so I ate
> > it all hot and chunky. Same ingredients and taste.
> >
> > Changing the name because of that seems a bit odd to me.
>
> Why? A particular recipe has a unique name. If you don't
> prepare it that way, the unique name doesn't fit.
>
> Suppose I made bouillabaisse but I left out the seafood.
> Is it still bouillabaisse?

You snipped my last comment to make your futile point.

"If ordered in a restaurant though, it would be expected
to be pureed and chilled."