How do you spell “soup?”
Some would say: S-U-O-P… But those people may be dyslexic.
Dylan and Natalie discuss the history of soup.
And Dylan quickly realizes that Nat came prepared and he… did not…
What do you get when you put a microphone in front of two Original Soupman Soup Club Members and best-friend-bloggers, Natalie and Dylan?
A declaration of their passion for the Original Soupman’s Soups?
A recipe for a warm, happy belly hugging your heart?
Or something else…
Int. Natalie’s Apartment – Afternoon
NATALIE: Ever since the beginning of modern man, we have been adding different foods to liquids. Soup!
DYLAN: Yes, soup! All hail the food of the gods.
NATALIE: Too far.
DYLAN: I can’t help but have a picture in my head of these women…
DYLAN: People. These people sitting around what we would now call a kitchen. Dressed in their pelts.
NATALIE: In Roman times it would be togas.
DYLAN: Throwing freshly hunted and gathered fodder into a huge stone cauldron as the broth boils over the side.
NATALIE: You’ve given this a lot of thought.
DYLAN: Not really. I’ve got an active imagination. I’m very single and at this phase of my life, I’m placing that in the plus column as it gives me more time to live out everything I always thought it would be in my head.
NATALIE: Huh… Should we get back to the soup?
DYLAN: We should. Before I realize how depressing what I said truly is.
NATALIE: Soup. The French kind of made it what it is today.
DYLAN: Like Julia Childs?
NATALIE: She wasn’t French.
DYLAN: Some say she was.
NATALIE: Those people would be wrong. No? Here are my notes on the subject… For the actual French, they classify soup into two categories: Passed or Unpassed. Thick, unpassed soups have stuff in them. If you’re talking a bisque, then you’re speaking of shellfish or veggies mixed with some sort of crème. Then there, even that crème can differ. Some are thickened with what’s called a béchamel sauce.
DYLAN: What is that?
NATALIE: Take milk. Put it in a saucepan. Add flour and butter. Choose other herbs. Throw those in. Got it?
DYLAN: Not at all. But continue.
NATALIE: I’m gonna ignore that. Veloutés. Rich white sauce thickened with an animal product. Roux. Then add eggs, butter, and cream.
DYLAN: You’ve really done some research.
NATALIE: I’m not done yet!
DYLAN: There’s more?
NATALIE: Oh. Yes. I found there are so many things you can thicken these soups with: flour, lentils, rice. The options are endless. And after you’ve talked till you’re blue in the face about thick soups, you have the clear, passed soups.
DYLAN: Like the soup that you get at hibachi restaurants?
NATALIE: That’s more of what’s called a consommé if I’m not mistaken. Don’t quote me on that because I could be wrong.
DYLAN: I don’t care if you’re wrong. We do need to go get this soup after recording. Wanted you to be awares.
NATALIE: You always want hibachi.
DYLAN: Even more than that, I always want soup.
NATALIE: Don’t we all. We’re almost done. Then we can go out and taste test every flavor of Soupman that we can get our hands on.
DYLAN: You had me at, “Hello. We have food.”
NATALIE: The final piece, of the overall saucy picture is broth. You’ve got your chicken broth. Beef broth. If you’re feeling edgy? Veggie broth. You simmer them. You use them to cook other dishes. Sounds simple. Makes a meal.
DYLAN: Simple for some. For me, an adventure.
NATALIE: That is about it. Not on the subject of soup. But… For this particular conversation.
DYLAN: I feel like I’ve added nothing to the conversation.
NATALIE: Don’t be ridiculous. Don’t feel that way. You should know that you didn’t.
DYLAN: Like a warm blanket, a comment from you.
NATALIE: One more thing before we go. This month, the new commercials from the Original Soupman.
DYLAN: What kind of adventures will the Original Soupman get into?
NATALIE: Good question. And the answer?
DYLAN: You’ll have to tune in. Find them under the Original Soupman on Instagram, YouTube, Facebook. Everywhere!
NATALIE: We’ll see you next week. I’m Natalie.
DYLAN: And I’m Dylan.