把勺子放入奶油浓汤中再拿出来，就会裹上一薄层奶油汤。
A spoon dipped into a cream soup and withdrawn would be coated with a thin film of soup.
如果你喜欢比较浓稠的汤，可以用蔬菜泥或是脱脂牛奶做原料-这样的汤与奶油浓汤一样具有细滑的口感，而且蔬菜泥还能提供更多的营养。
If you prefer thicker soups, choose vegetable purees made with water or skim milk as a base - their smooth, creamy texture feels indulgent, and the pureed veggies provide a nutritional bonus.
奶油土豆浓汤可以追溯到大约100年前，西班牙凉菜汤的历史则久远得多，具体日期较难确定。
While vichyssoise can be dated to about 100 years ago, gazpacho has a much longer history and one that's a little harder to date.
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