We’ve collected the best Soup Quotes from the greatest minds of the world: Nobu Matsuhisa, Shilpa Shetty, Greg Kinnear, Christopher Daniels, Brendan Behan. Use them as an inspiration.
No one knows what the nongenetic causes of individuality are. Perhaps people are shaped by modifications of genes that take place after conception, or by haphazard fluctuations in the chemical soup in the womb or the wiring up of the brain or the expression of the genes themselves.
My favorite meal is I’ll make like a three-bean soup and I freeze half of it. But I’m also a big fan of meat alternatives, so I can still have my chicken and mashed potatoes and green beans, but I just have the chicken from a plant-based thing.
Take an exhibit, in the days when we saw the Pop art – Andy Warhol and all that – tomato soup cans, etc., and coming home, you saw everything like A. Warhol.
I can’t eat at all when I get sad; all I want is soup and easy-to-swallow baby food and, of all things, jelly babies.
Yes, we can pay the interest on the debt. We can renew the $500 billion worth of bonds that are coming due. We can mail out our Social Security checks. We can make sure those Medicare claims are honored. We can pay our military. We can protect our veterans. But when you get beyond that, the soup gets a little thin.
A short story is one idea; a novel is a whole soup of them.
You can do almost anything with soup stock, it’s like a strong foundation. When you have the right foundation, everything tastes good.
I want to add something worthwhile rather than just chucking loads of stuff into the world. I don’t want to feel responsible for adding to the soup of mediocrity.
The smell of a perm is this special kind of Chernobyl-grave soup smell.
I simply loathe the crude 1960s distinctions between commerce and art. For me, Warhol and pop obliterated all of those separations – that was the whole point of the Brillo Boxes and Campbell’s Soup Cans. And believe it or not, in 2009, moronic journalists are still saying to me, ‘Your work is so commercial.’
Every meal I want to start with soup.
On the set I make jokes I can’t get too involved, or it turns into sentimental soup. I try to keep it light.
When I started ‘The Soup’ back in 2004, I was so anxious because I can’t really read, and I had to read teleprompter.
My favorite Polish foods are the soups, and particularly the sour soups, which I don’t think I’ve ever had anywhere else. Zurek, sour bread soup, as well as chlodnik, a cold soup made with beetroot and yogurt, are really unique to Polish cuisine.
If you don’t own traditional dumbbells, you can also use soup cans or bottles of water.
I still like the relationship part of any story. You don’t want your character to figure everything out and then at the end of the day, go home and eat soup from a can by herself.
I was raised on T.V. dinners because in those days, they were considered a well-balanced meal. And when I was sick, my mother fed me beef-barley soup and peanut butter sandwiches. That’s about it for childhood food memories.
I’m a big soup guy.
When I was a little girl, if I didn’t eat my soup, my mother would say, ‘You have to think of all the Chinese children who have nothing to eat.’ But now, for my children, Chinese people make everything, and for my grandchildren, they buy everything.
You boil down your influences to a soup, and it all informs you.
Day to day, I love eating soup and salad; lots of stews, fish, chicken, meat and veg. I eat everything, and I don’t have any fads.
I don’t love cooking, so when I’m on my own in New York, I tend to eat prepared foods, like lentil soup from Juice Press and Whole Foods.
Well, I look at it like this: When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal. If the soup tastes good, everything’s cool, and you don’t necessarily want to know what’s in it. The same thing holds true with movies.
I learned how to cook by making soups, so I was thinking of how to make the most eco-friendly and green way to make soup. Obviously, using water and vegetables from your garden is the most sustainable way.
There are many things to admire about Japan but this is the one thing I love the most and probably the only time I eat breakfast. Fish, eggs, soup, salad, veggies; all in the tiniest bites. It’s a full meal, but it’s so refreshing.
People seldom think of soup for summer, so they are unusual – an interesting, unusual touch for the first course or for dessert. I find cold soups very refreshing. I serve them in cups rather than in bowls, usually, and let people sip them. You don’t really need a spoon for soups that are all one consistency.
I do not live off canned soup.
The only thing chicken about Israel is their soup.
At home I have big vats of cabbage soup that I make to slim down.
My music is the chicken soup kind. I want people to get a good feeling in their soul from these songs. Roots rock, heartland rock… whatever you want to call it is OK with me.
I have to say, I have to tell you that my kids had a most marvelous time having two moms. When my daughter was at university, she got flu. And both mums rushed to be with her. And we were both looking after her and making soup and tidying up. And one of her friends came in and went, ‘Two mums? Not fair.’
I make an awesome soup with coconut milk and shrimps; it takes me five hours to prepare the whole thing. It does become very spicy, but you can definitely taste all the ingredients.
A first-rate soup is more creative than a second-rate painting.
When I was having that alphabet soup, I never thought that it would pay off.
I get a bit depressed if I walk into a restaurant and see shark-fin soup on the menu.
If you get into Scientology, you will go to auditing. It’s like therapy except that there is an E-meter between you and your auditor. That’s a device that actually measures your galvanic skin responses. It’s two metal cans that you hold. They used to be Campbell’s Soup cans with the label scraped off.
Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.
I’ll have an omelette, porridge, and fruit for breakfast at the training ground, then chicken, pasta and soup for lunch; then I can relax in the evening.
For centuries, soup kitchens have been a way for local communities to offer a way of support, both nutritional and emotional to their less lucky neighbors.
The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.
Everyday I eat some soup. This is part of our culture – our mommies and grammies make it, and at any restaurant in Serbia, you can go in and find some soup. There might be minestrone, butternut squash, chicken noodle soup, tomato soup, mushroom soup, lamb soup. Whatever you can find, you can make a soup with that.
I famously tasted shark fin soup many, many years ago before we understood exactly what was going on with the harvesting of sharks. I’ve consequently come out against it. I make personal choices in my life and stand behind them.
Furthermore, they were constantly informed by all the camp authorities that they had been abandoned by the world: they were beggars and lucky to receive the daily soup of starvation.
When I was unemployed, I hosted lots of dinner parties. Now I have time to make a pot of soup for the week – if I’m lucky!
I take 12-bean soup mixes, soak the beans overnight, boil them up, add tomatoes and flavoring, and freeze it. I’ll have a cup a day. It’s very nutritious.
What’s a soup kitchen?
I love fish soup. Its a deeply satisfying dish. You can use almost any fish for this apart from the oily ones.
I started out being a stand up and writing my own material. That took me to ‘Talk Soup,’ where I was writing and performing for TV.