Thread: New Soup
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usual suspect
 
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Scented Nectar wrote:
>>>>>As it appears that (at least unfermented) soya is best
>>>>>avoided
>>>>
>>>>In moderation, or consumed on occasion, it's not going to kill you.
>>>
>>>Twit.

>>
>>Glad you agree.

>
> Have you taken to editing,


No editing was required.

>>>Soya milk is definately more 'creamy' than
>>>starchy.

>
> The one I used for this recipe contained only
> soy beans and water. No thickeners or sugar
> like some do. I never tried it on its own though,
> but it was great in the soup.


You wouldn't know the difference. The creaminess or smoothness of the
soup was most likely because of the potatoes, which are very starchy and
thicken cooking liquids, and cauliflower, which has a very smooth,
creamy mouthfeel when pureed. Soy milk isn't particularly creamy or
starchy, unless it has carrageanan or another thickening agent in it.

>>>The soup's texture might change a bit

>>
>>Entirely undetectable to an unenlightened palate like yours.

>
> How could you possibly know my palette?


By reviewing your recipes. Major league ick.

>>>If substituting a different broth than the one I used,
>>>try to get one heavy on the celery onion and garlic.

>>
>>What do you consider heavy?

>
> Ok, lesson for the cooking-challenged.


Look who's talking! I sure as hell don't need lessons in anything from
some urban hag who thinks spaghetti sauce and beans is chili. Geeeeez.

For an example of real cuisine, contrasted with your mushy boiled and
pureed vegetables, consider some of my own recipes.

Tamales: http://tinyurl.com/6gop2
Meatless meat balls: http://tinyurl.com/4z7tf
Spicy lentil soup: http://tinyurl.com/6yuqa
Dirty rice: http://tinyurl.com/66v9l

> Heavy in this case meaning that those are the primary
> flavours of the broth.


In that case, I'd go *easy* on the celery and add more carrots. You can
have too much celery in a dish, especially in a stock.