January 29, 2010 by 300reviews

Soup is a fixture on most menus. This hot, cold, or, unfortunately, lukewarm liquid meal is comforting even in its most bastardized forms. Still, though it might be difficult, we must make distinctions. It is a painful fact for soup lovers to accept, but the truth is, not all soups are created equally.
Consider soup to be a system of European feudalism from the middle ages. A soup such as French Onion would be considered a lord, whereas a canned, viscous, over-salted can of chicken noodle soup would be a serf.
Lordly soups reign over the epicurean feudal manor, making lowly soups look even more pitiful and peasant-like than ever before. Cheesy baked potato soup, Gazpacho, and brandied- cream of mushroom all provide robust, royal flavors that a lesser soup simply cannot achieve. When hosting company, it is critical to serve a lordly soup so as not to offend guests with a pauper’s fare.
A mid-grade soup of some quality, like a good tomato soup, is a fine example of a vassal soup. It is not a meal on its own, yet it is an essential compliment to a grilled cheese sandwich, a Monte Cristo, or goldfish crackers. Because it is incapable of ruling over taste buds without some assistance, a soup like vegetable or consommé must hold the title of vassal.
Serf soups are the kind of things that are used when an appropriate meal or soup cannot be prepared, usually due to illness. When the taste buds are coated and the throat is shellacked in mucus, few things are as comforting as an easy to prepare can of serf-soup.
All soup castes, from lords to serfs, are needed to run a successful gastronomic fiefdom. However, take heed because soup cannot revolt, but consumers of soup can and will.
-Casie Wexler