Final answer:
Cream soups are typically started by sweating soft vegetables in butter to release their flavors before adding liquid. This technique enhances taste and texture. In contrast, Campbell used marble to create an appealing look in their ads by preventing vegetables from sinking.
Step-by-step explanation:
The statement that cream soups should be made from soft vegetables that are sweated in butter before any liquid is added is true. Sweating vegetables in butter is a classic technique in making cream soups. It involves cooking the vegetables gently in butter until they become soft but not browned, which helps in releasing the flavors. After the vegetables are sufficiently sweated, liquid—typically stock or milk - is added to form the base of the soup. This cooking process enhances the taste and creates a smooth texture in the finished cream soup.
On a separate note, related to food presentation, advertisers used creative strategies to make products look more appealing. For example, in the 1960s, Campbell's used marbles in a bowl to prevent the vegetables in their vegetable soup from sinking in magazine advertisements. This gave the impression that there was an abundance of vegetables on top of the soup, thus making it look more appetizing to consumers.