Keep adding water. The consistency then divides between broth and soup.
Roll it in your hand. If you can form a ball with the leftover material you’re likely in soup territory. If there’s nothing left over or there’s not enough consistency to form a ball it’s a broth.
…If you can form a ribbon with the ball it’s got some noodle content, I guess.
I guess we could make an assumption that water content includes anything as fluid as water. So a nice vinaigrette drowning a bunch of cucumber chunks would be a salad and not a soup.
I’m intrigued by the border between salad and broth.
Think tuna salad, or chicken, or potato.
Keep adding water. The consistency then divides between broth and soup.
Roll it in your hand. If you can form a ball with the leftover material you’re likely in soup territory. If there’s nothing left over or there’s not enough consistency to form a ball it’s a broth.
…If you can form a ribbon with the ball it’s got some noodle content, I guess.
Salad-broth supercritical phase
If the “broth” in this case is ranch dressing, that’s just a midwest salad
Salad-broth-soup triple point
Me too. There should be soup in between, right?! Not all soup needs noodles.
Nalley Fresh in the US puts broth on greens salad.
OK, what greens would you like? Summer mix please
What veggies? green peppers, onion
What protein? Bacon please.
What broth? huh?
What Broth? broth?
Yeah we have vegetable and chicken and… O.o umm none please…
Are you sure? uhh ok let’s try chicken?
It wasn’t horrible, but I never went back, even knowing I could just say no.
So if I just pour enough water on my salad it becomes a broth? Awesome!
I guess we could make an assumption that water content includes anything as fluid as water. So a nice vinaigrette drowning a bunch of cucumber chunks would be a salad and not a soup.