The death of the soup by vegification

Since the rise of the vegetarian and vegan waves we are seeing the death of the soup. We are not able to experience the wonderful flavours and diversity offered by the scotch broth, cream of chillie chicken, guineafowl mulligatawny or even the humble, but delicious, pea and ham hock soups. When a restauranteur, or gastropub chef feels obligated to offer a soup as a starter, then it is difficult for them to exclude vegetarians. There is also the economic standpoint. It is much cheaper to produce a carrot and coriander, mint and pea, or a potato and leak soup than to create a wonderful meat option. Now don't misunderstand me. These non-meat soups can be very tasty when made with fresh veg and a lot of love. Some are - some aren't. It is also inevitable that the same establ;ishment is unlikely to produce a veggy soup and a meat one. And confusingly, sometimes a 'veggie' soup starts out life with a chicken stock.

Make the georgeous meat soups and if the veggies don't like it then let 'em suck it up - literally. I miss meat soups. the seafood chowders, the gumbos, the bisques, consomm├ęs and the bacon and beef soups. They are not replaceable. they are not disposable. They are nutricious and fulfilling. They are comforting and satisfying. We want them back! 

Service: 
5
Quality: 
5
Value for Money: 
5