Service - double boiled soup

Soups are losing ground with a frightening force. But while the various miso, potafe broths, and pureed cream soups are somehow holding their own, a particular breed called “rich doubles” is considered almost extinct. In between, it’s a godsend for a resident in a slushy city.

The rich soups are of a very different origin than the clear or creamy ones you most often get in a restaurant today. The latter are aristocrats who came into world gastronomy from the tables of the French or English nobility. It is about them that cookbooks write that the function of soup is to whet the appetite and set the stomach for a delicious meal. They are the ones who are meant to have an appetizer or two, a hearty hot meal, a sweet and a digestif. So, in principle, it’s not at all surprising that in today’s world of fast food, they are the first to be “cut” and crossed out of lunch – well, we don’t have time!

But thick soups are a different story. “A soup,” the dictionary informs us, “is any dish made from different foods in the same pot.” Now imagine the same soup, but in a modern metropolitan setting. One dish, replacing a whole dinner, moreover, has the magical properties of soup – it is known to harmonize all digestive processes. And doctors, by the way, report that these days, when the popularity of soups dramatically falls, everywhere in large cities there is a surge of gastroenterological diseases.

In general, rich soups – the kind that take at least five hours to cook – can still be found in restaurants today, albeit with fire. Remember their names. Just in case. Especially since winter is the right time to enjoy them. Best of all, you can already taste such soups in restaurants in Singapore, and we’ve created a ranking of the best places you can visit for you!