We at the Egotist’s Club understand the importance of naming children, stories, and the characters thereof. We have examined the significance of what members of a subculture call themselves. We know that a rose’s scent would, perhaps, strike us differently if it happened to be newly christened a skunk perennial, carrion blossom, or putrid posy.
Hence my wish to consult with you before naming a soup I made this week. After some research, I determined that it was a soup (liquid food, made by boiling/simmering meat/fish/vegetables with various added ingredients: a useful penumbra)* and not a stew (same ingredients, more or less, but with less liquid and a longer cooking time), ragout (spicy French stew made to “restore the appetite;” rather fussy), chowder (thick soup featuring cream, potatoes, and an element of pork fat, typically), or bisque (thick soup, typically made with cream and pureed to a smooth texture; often featuring seafood). It’s also not bouillabaisse, cioppino, minestrone, mulligatawny, or potage, according to this handy little soup glossary.
But what is it? I use tomato soup as a base and add petite diced garlic/oregano/basil-flavored tomatoes, peeled strips of zucchini, and shrimp; each bowl is topped with provolone cheese and fresh basil, with bread close at hand. Naming all the elements gets long and clunky; mentioning “that tomato soup with all the things added” stays long and gets vague to boot. An acronym of Basil-Oregano-Garlic Shrimp-Provolone-Tomato-Tomatoes-Zucchini gives us “BOGSPTTZ,” which doesn’t sound promising.
What seems both accurate and appetizing? “Tomato Soup, Heavily Edited”? “Loaded Tomato”? “Tomato Gallimaufry”? The recipe cards demand an answer!
*In the course of my research, I also learned that “soup” is a slang term for nitroglycerin. The More You Know! Bear in mind when trying out strange new recipes!