I have decided to become a soup specialist.
I am aspiring to be the best soup chef in the history of the universe.
From the comforting properties of a broth to the flamboyancy of a bisque, I will have the entire soup market covered.
I will be so fucking good at cooking soup that people will travel from every corner of the globe to taste my wares.
I shall go on to be referred to as 'The Soupsman'.
Years from now, excited children will ask their weary parents to once again regale the 'Legend of the Soupsman'. About how he altered the course of culinary history. About how he dared venture beyond the realms of conventional cooking. About how he had the ability to write an alarming amount of irrelevant twaddle.
The quest for this esteemed moniker starts with a basic tomato soup.
Tomatoes, tomato puree, a smidgen of rosemary, onion and garlic, frying in butter and olive oil.
A pint or so of chicken stock is added, the broth brought to the boil and then left to simmer for 30 minutes.
Tease the aromatic melange into a blender, pulsate not once, not twice, but thrice, before blitzing the living shat out of it.
Reheat if necessary.
Plate and garnish.
Souperb!