In the essay, "Soup," it sets the scene for a bustling soup kitchen in New York. The soup kitchen is run by Albert Yeganeh who claims that, "Soup is his lifeblood" and, "He is extremely hard to please". He creates eight to seventy soups every weekday, and his concoctions are so popular that the wait for his customers are a half of an hour during lunch time peak. He uses nothing but the best ingredients and the freshest ingredients because he is a perfectionist. If the soup is not perfect and he is still selling it, it is torture to him. Once he even fired a man for dropping a mushroom in the floor. He never has to advertise because all of the big-shot chefs and kings of the hotels come to see what he is doing. As you approach the Soup Kitchen the first thing you"ll notice is the awning that proclaims "Homemade Hot, Cold, and Diet Soups." You will also notice the aroma lingering in the air; it is so delicious that you"ll want to take a bite out of the air. In front of the kitchen there is an electric sign board that flashes and states "Today's soups" Chicken Vegetable Mexican Beef Chili Cream of Watercress and many more. Also on this sign board it states; Due to cold weather, for most efficient and fastest service the line must be kept moving, please have your money ready, pick the soup of you choice, move to your extreme, left after ordering. Mr. Yeganeh proclaims he is not prejudiced and whoever follows the instructions he treats very well. A piece of card board was taped on the front door explaining that you could buy the soup in three sizes, costing from four to fourteen dollars. For the well behaved customers they receive packets of bread, fresh vegetables, fresh fruit, a chocolate mint, and a plastic spoon with their order. He does not serve any drinks. He gets his recipes from books, theories, and his own. He adds that his repertoire includes at least eighty soups, among them, African peanut butter, Greek moussaka, hamburger, Reuben, B.
