Cream Soups

The thing I can't quite stand about the cream soups here is that they mean it literally. At all the restaurants, there is a generous ladle of cream added on top of the blended soup. I generally have a bland palate and prefer my food to be less heavy on the oils and creams.

In the case of the artichoke soup (pictured above) at Hix, I'm not sure what the kitchen was thinking, but they gave me alot of cream, oil and very very little blended soup. It was three-quarters oil and cream and one-quarter soup. It was rather vile tasting. The rest of the food sucked. We had a piece of beef which they claimed it was chargrilled. But it was tough and difficult to cut. It was almost well done instead of the medium as requested. I don't like Hix one bit- it's overrated for sure.

La Trompette on the other hand, was worth all its rave reviews at a really reasonably-priced menu. While giving me that dollop of cream (gougère and parmesan actually), the restaurant managed to remember that it was serving soup and gave me the smoothest pumpkin soup goodness in the base. They stuck to the one quarter cream and three quarters soup. Whew.

Luckily other restaurants sort of average out the soup parts. So soups are a major disappointment in our dining experiences. I always scoop out the top, gougère or not. I think the Chef had heart attacks by my actions. They might even be insulted. :P

That said, is the version of cream soups in Singapore a bastardized version? I realize the restaurants here go easy on the cream and dish out a milder version of whatever I've had so far in London.