textures@soup.ca

Vegetables (Chronicle Books, 1985) by the illustration and writing team of Delphine Hirasuna, Kit Hinrichs, Tom Tracy and Diane J. Hirasuna has a brief introduction to the soup section which reads:

The liquid nature of soup forces our attention on flavors, without the imposing distraction of textures. Soups allow us to discover the pungent essence of endive, the sweetness of carrots, and the starchy quality of peas.

This intro doesn't claim that soups are without texture. And indeed the four soup recipes that follow (endive featuring walnut size balls of vegetable bound with egg and cheese; mustard green soup with slices of ginger root; a pureed watercress soup with potatoes and garlic and a wintermelon soup) of course contain textures. Whether they distract or not depends upon the tasting...