Bowled Over
For the most part, I really like Twitter. There are days when all the snide cliquey stuff can get a little too much, and I feel an essay brewing on one particular aspect of that... which will: a) probably require a completely new blog; b) lose me loads of followers; and c) get me reported to some self-appointed arbiter of Twittery good taste. Er, again.
On the positive side though, Twitter does enable people to connect with people they'd probably never otherwise meet. For example, me and Stephen Argent, the founder, chef and, in this instance, delivery driver for Soupologie. You'll never guess what they make... Oh. You did.
Now, to be fair, if you've got a blender, a basic knowledge of flavours and the willingness to make good stocks, the idea of buying soup is probably completely alien. Except, of course, for Heinz Cream of Tomato because, well, it's Heinz Cream of Tomato, innit? However, I figured there were two good reasons to give Soupologie a try. First, their flavours sounded intriguing. Secondly, like me Stephen used to have a "real" job before jacking it all in to give something more enjoyable a go. He was a Chartered Accountant, cooking for friends and family, and was persuaded to sell some of his soup at a Christmas Fair in 2011. Flash forward two-and-a-bit years and he's supplying his range to Whole Foods, Planet Organic, As Nature Intended, Partridges, assorted London delis and even has three exclusive flavours in Fortnum and Mason. They're also lactose-free, gluten-free and contain no added sugar,making them bang on message for 2014's latest bit of food based paranoia.
As this blog and my silhouette demonstrate, such things aren't exactly high on my checklist. No, the main reason I'm giving them blog space is because they're bloody tasty. The Roasted Butternut and Pepper was good. Surprisingly, as much as it sounds something from The Modern Parents or It's Grim Up North London, the Broccoli with Matcha Green Tea was even better.
A word on the pictures. The chillies are partly there to feed my well-documented addiction but mostly to make the photos more interesting: the soups as they come need no tweaks and modifications flavour-wise. However, while a proper photographer could no doubt make them look good straight from the saucepan, in my hands without a little cosmetic tweaking and a swirl of cream, we were looking at a big bowl of orange and a big bowl of green. As for the egg, that's mostly there as a bit of window dressing, partly to show off the fact that I've finally sussed how to do a decent poached egg but also because there is something to be said for the silkiness of a yolk in pretty much anything soup-related, isn't there?
On the positive side though, Twitter does enable people to connect with people they'd probably never otherwise meet. For example, me and Stephen Argent, the founder, chef and, in this instance, delivery driver for Soupologie. You'll never guess what they make... Oh. You did.
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| Roasted Butternut & Pepper. Plus a few props (see below) |
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| Broccoli with Matcha Green Tea. And more props (you know the drill) |
A word on the pictures. The chillies are partly there to feed my well-documented addiction but mostly to make the photos more interesting: the soups as they come need no tweaks and modifications flavour-wise. However, while a proper photographer could no doubt make them look good straight from the saucepan, in my hands without a little cosmetic tweaking and a swirl of cream, we were looking at a big bowl of orange and a big bowl of green. As for the egg, that's mostly there as a bit of window dressing, partly to show off the fact that I've finally sussed how to do a decent poached egg but also because there is something to be said for the silkiness of a yolk in pretty much anything soup-related, isn't there?
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