The textural issue is one problem, and I could bring it closer to the texture of squash soup by cooking rice in it and then puréeing, or better yet, just adding cream, fat be damned. But the other part is the taste – it always tastes a little watery to me and lacks the richness and depth of squash soup.
The weird thing is I love carrots, raw and cooked. Somehow, though, when they get turned into soup or a purée, I lose interest.
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ninetydegrees
no subject
on 2009-02-18 02:30 am (UTC)The weird thing is I love carrots, raw and cooked. Somehow, though, when they get turned into soup or a purée, I lose interest.