Eager to
get started?
Fantastic, memorable soups require an artful use of seasonings. Let Frontier
help you broaden your soup horizons! Here's some expert soup and soup seasoning
info.
The recipes pages on Frontier's website are
a great place to get the process underway. The soup
and chili section offers everything from A (All-Day Beef Bourguignon)
to V (Vegetarian Chili), with Cool Avocado Soup, Greek Lemon Soup, Leek
Soup, Moroccan Lentil Soup, Scallop Chowder, Tofu Chili and much more in
between. Here are a few of our favorites:
Grilled
Gazpacho
Gazpacho
is a cold Spanish soup, often the soup du jour in warm, tomato-harvesting
weather. Grilling some of the vegetables adds depth to the soup.
Sop Soup
The first
soups were thick stews (sop) that were eaten soaked up with bread. Use a
French or Italian bread, or a seasoned rustic bread for this recipe, and
experiment with different grated cheeses.
Thick as
Pea Soup
This is
comfort food at its best. To serve leftovers, stir in a bit of vegetable broth
until desired consistency (soup will thicken in the refrigerator).
Butternut Bisque
Squash, onion, apple and curry spices meld to make the ideal soup for your return from an autumn hike.
Blackened Tomato Soup
Not your canned tomato soup by a long shot, this recipe employs tomatoes that have been broiled to enhance their flavor. An array of other veggies and spices add depth, and a swirl of yogurt on top adds cooling interest.
French Onion Soup
The author of this recipe suggests making the soup ahead of time and adding the French bread and Swiss cheese (which hang enticingly over the rim of the bowl) just before serving.
Some
Final Tips
Soup making is an accessible art,
whether you're crafting the dish with leftovers and seasonings or purchasing
just-the-right ingredients for a particular recipe. A few tips:
* For a sure-thing shortcut when
your recipe calls for broth, use a broth
powder as your base. Chicken-, beef-,
or vegetable-flavored broth powders provide instant soup starters. Just
dissolve in water and soup's on!
* Garnish soups with seasoned
croutons, a dollop of sour cream or yogurt, nuts, tortillas, chives, parsley,
or dumplings.
* Consider seasoning canned soups
for a heartier, almost-homemade effect. Add spices like thyme, basil, and
marjoram to plain tomato soup, for example. Or add Italian Seasoning to
a bland, canned minestrone.
* If you're serving soup as a main
dish, prepare about 2 cups per person.
* Whenever possible, prepare soups
ahead to allow the flavors to meld.
* To prevent curdling of cream
soups, don't overheat. Too much salt or acid in the soup can also cause
curdling.
* To reduce the fat in homemade
soups, make the soup a day ahead of time, then chill in the refrigerator.
The fat will rise to the top, and you can simply scrape it off and discard
it.
* Cut vegetables uniformly for
your soups; this will insure that they cook evenly.
. . . . . . . . . . . . . . . . . . . . . . . . . . .
Quick Links
Broth Powders and Soup Mixes
Dehydrated Beans
Dried Vegetables
Soup & Chili Recipes
