To tell fibs for a soup recipe

[Soupreme]

Last week I was out for my works Xmas lunch. Overall the lunch was pretty decent, but the starter, lentil soup, was out of this world. It was the most amazing soup I've ever tasted! Seriously I almost cried.

The past week I've thought about the soup every night, thinking of how i can get my hands on the recipe.

If I simply phone the restaurant and say OMG your soup was amazing please give me the recipe I'm certain they'll say no.

Is it wrong to say I had a funny reaction to the soup please give me a list of all the ingredients (preferably with quanitites)?

Or could I say I'm coming to your restaurant and I have funny allergies what's in your lentil soup exactly?

Help I need this recipe! The restaurant is a long drive from my work and home so DH will be like I'm not driving ☓ miles for a bowl of soup.

If I don't get this recipe I will regret it forever. Santa if you're up there i take back my request for Dreamgirls tickets please can you get me this recipe!

DH was a chef and often added butter to soup - it is a cheffy secret ingredient. Doesn't do much for the diet but ooh.....

Butter eh? Right. I'm making this! Everyone who makes it should report back.

OP you tasted the original...when you make it, make sure you note what amounts you use and then you can work out if he's left something out!

I am just lurking

Always lurking

Really want the recipe now

I’m a bit at a chef who gives a recipe with no quantities right completely variable ones like “a bag”, either she’s being very crafty or she’s not too bright. No recipe would ever lack quantities, that’s just basic cooking knowledge. Hope it’s nice though.

Right = or

I once got a recipe from the infant school

It took me a while to quarter someof the ingredients and then it still made masses

Some chefs would be happy to give you the recipe. Others would happily just give you a giant batch to freeze for pretty cheap seen as you are so complimentary. I know a few that would give you it for free just because you are lovely to them about their cooking.

Iv just realised where you ate the soup and you have just made me terribly home sick .

Glad you got the recipe. Maybe just ask manager to nab you a load when she isn't looking lol it won't taste the same and chefs never use quantities lol.

I've asked and received multiple recipes. Ask! Even in Michelin star restaurants!

Swear to god I hadn't read your reply with the recipe and I nearly just commented BUTTER.

I asked for a duck liver parfait recipe recently. Half liver half BUTTER. It's the restaurant trade's secret. Or not so secret

I’m making it now with leeks instead of celery and will add cavelo Nero because I bought some yesterday.
Not adding a whole block of butter though!

I'm gonna make it too @ihatethecold but I'm going to use leeks and potatoes instead and add some cream

🙊😂

I’m a bit hmm at a chef who gives a recipe with no quantities right completely variable ones like “a bag”, either she’s being very crafty or she’s not too bright. No recipe would ever lack quantities, that’s just basic cooking knowledge. Hope it’s nice though

I disagree. Chefs would be expected to use their professional judgement on what looks right on the day without needing prescriptive quantities.

A bag of carrots - what if they've had to chuck out a couple of manky ones - should they open another bag? What if those carrots weren't very 'carroty'? Or what if they have a glut of carrots ? How many can they get away with chucking in the soup to use up?

Some people cook intuitively, others need specific quantities. It's not crafty. Just annoying.

Sounds like the kind of recipe a coupe of chefs I know would give me. They assume some things are so obvious they don't need to state them, then when you specifically ask then about things they look at you as if you're lacking sense and tell you "well when it looks/tastes/smells right"

I'm jumping on the bandwagon and will be making it this weekend.
Surely just common sense is needed to work out quantities.

Well, I made it. It's not green, it's a golden yellow. I liquidized it after making, to get rid of the lumps of carrot etc, and seasoned it with black and white pepper and salt. Tastewise, it's good - I think perhaps it could do with a higher lentil content, as it seems more like a veggie soup than a lentil one. You can't tell it has a block of butter in it, but I think that's helped make the texture fairly silky. Planning on giving some to my Dad for lunch, with freshly-baked bread on the side, and a sprinkling of chopped parsley. Hope he likes it 'cos we have shedloads of it and not a lot of room in the freezer!

Photo please!

Might be a tiny bit over invested...

Photos as requested!

Mine was lovely. Glad I added the cavelo Nero after I blitzed the soup.
Mine was more a muddy green colour but I used green lentils.
Very tasty and filling.

Looks yummy 🤤

Barbara I didn’t mean that a chef would slavishly follow a recipe with precise quantities when cooking him/her self. I meant that when writing a recipe for someone else it would be important to specify the quantities as the relative amounts of ingredients are obviously crucial to the final taste.

I've worked in a few places where the home made soup was actually maggies which comes powdered in giant catering size tin.

Furrydogmother are you the OP with a name change?

Jessie no she's not...other people are making it to see what it's like.

Oh well done, OP!

I have copied that one down and copied everybody else's lovely recipes for soup too. We love soup in this house.