Fresh Scoop

There are good and bad points to having the soup freshly scooped from the magik cauldron of joy. As 'pablo0151' commented on an earlier post, soup that's left to stand forms a skin (personally i hate the skin though) but soup thats fresh has bits of beef swimming around in the top third, which makes for a nice chewy first swig.
Todays soup, if i have any critisism at all, is ever-so slightly watery.

My dipping choice for today is Sea salt and Malt vinigar, Made by REAL.

Back on the Beef

Having strayed from my almost fanatical daily chilli beef consumption regime, normality is resumed today and I think absence makes the heart (or pallet) grow fonder. For today's soup is very good indeed, it almost tastes like gravy, well, the last bit of gray on your plate which is left over after a Sunday roast, you know, the really good bit.

p.s. Just got to the bottom and found some nice chunks (I use the word chunk is it's looses possible term) of beef and the bottom third didn't taste of Polystyrene, this time. :)