Cooking & Cocktail Series
THE SOUL OF SOUP
WITH PATRICK SCULLY, YOUR NATIONAL MANAGER OF FOOD, BEVERAGE & CULINARY EXPERIENCE
The Soul of Soup
Primarily liquid in nature, soups are typically served warm or hot, although cool and cold variations also exist. Soups are crafted by harmonizing various ingredients, such as meat, vegetables, or a combination of both, with stock, milk, or water. The creation of hot soups involves the boiling of solid components in a pot, coaxing out their flavors and creating a flavorful broth. While soups share similarities with stews, they generally contain a higher proportion of liquid (broth) compared to stews.
In the realm of traditional French cuisine, soups find their classification in two main categories: Clear Soups (such as bouillon and consommé) and Thick Soups (including puree, bisque, and cream soups). Beyond these classifications, you’ll encounter an array of other soup variations, including pulse soups, cold soups, dessert soups, and fruit soups.
HISTORY
The earliest documented evidence of soup in human
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culinary history dates back to the Upper Paleolithic period (approximately 50,000 to 12,000 years ago). During this time, small pits for boiling were discovered, and stones were heated on hearths, then placed in the water to facilitate boiling. Nevertheless, the precise antiquity of soup remains a subject of debate among researchers. Some archaeologists propose that early humans might have utilized hides and waterproof baskets to heat water for culinary purposes.
The term “soup” has its origins in the French word soupe, which traces its lineage through the Latin word suppa, signifying “bread soaked in broth.” Interestingly, the Germanic root of the word sop, referring to “a piece of bread used to soak up soup or stew,” also plays a significant role in the evolution of this term.
Notably, the word “restaurant,” meaning “something restoring,” emerged in 16th-century France to describe a highly concentrated and affordable soup sold by street vendors. This soup was advertised as an antidote to
physical exhaustion. In 1765, an enterprising Parisian established a shop specializing in such soups, giving rise to the modern use of the term “restaurant” to denote eating establishments.
A FEW MORE NOTABLE SOUP REFERENCES
» English soups and bisques dominated early colonial cooking in the United States, but as new immigrants arrived from other counties so did their versions of soup.
» In 1794, Jean Baptiste Gilbert a refugee from the French Revolution opened an eating establishment in Boston called “The Restorator” and became known as the “Prince of Soups.”
» In 1882, the first American cooking pamphlet dedicated to soup recipes was written by Emma Ewing and was called “Soups and Soup Making.”
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Wild Mushroom & Thyme Cream Soup
THICKENED WITH CASHEWS NOT CREAM
Total Prep & Cook Time: 30 Minutes
Total Servings: 4 | Difficulty: Easy
INGREDIENTS
» 1 tablespoon extra virgin olive oil (EVOO)
» 1 pound wild mushrooms (sliced)
» 2 tablespoons fresh thyme leaves
» 1 medium shallot (sliced)
» 1 cup cashews (whole or halves)
» 4 cups vegetable stock
» ½ teaspoon sea salt
» Truffle oil (drizzle) for garnish
» 1 bunch of chives (finely chopped)
DIRECTIONS
1. In a large skillet over medium-high heat, add the olive oil, mushrooms, fresh thyme leaves, and shallot and sauté until softened, about 10 minutes.
2. Place vegetable stock, cashews, and sautéed
mixture into the blender container in the order listed and secure the lid.
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds; or if using a Vitamix blender, select the hot soup program and allow the machine to complete the programmed cycle.
4. Garnish with chives and a drizzle of truffle oil.
STORAGE TIPS
» Leftover Mushroom Soup can be stored in the fridge in an airtight container for 3 days.
» You can freeze mushroom soup in an airtight container for up to 1 month. Defrost in the fridge until it’s completely thawed; reheat on the stove top and serve.
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Salmorejo
COLD TOMATO SOUP FROM THE ANDALUSIA REGION OF SPAIN
Total Prep & Cook Time: 30 Minutes
Total Servings: 4 | Difficulty: Intermediate
INGREDIENTS
» 8 medium vine ripened tomatoes
» 1 medium sized stale baguette
» 1 cup good quality extra virgin olive oil (extra to drizzle)
» 1 large clove of garlic
» 1 splash of Shery vinegar (from the Jerez region)
» 1 pinch kosher salt
» 2 hard boiled eggs (1 for garnish - omit if you want a vegan version)
» ½ pound of diced Serrano ham (for garnish)
DIRECTIONS
1. Bring a large pot of salted water to a boil, then cut a small cross on the bottom of each tomato. Place the tomatoes in boiling water for 30-60 seconds, then remove them immediately and place in a bowl of ice water to cool briefly. The tomato skins should come off easily.
2. Cut out the cores of the tomatoes and add the tomatoes to a blender. Blend on high speed for about 30 seconds, or until smooth.
3. Pull out the soft center of the baguette and tear it into small pieces. You should have 2-3 cups of bread pieces.
4. Add 2 cups of bread pieces to the blended tomatoes, then let the mixture stand for 5 minutes. (For a thicker texture, add all the bread pieces.)
5. Add the vinegar, salt, and garlic and blend until the soup is very smooth.
6. Turn the blender to medium speed, then remove the small lid on the top and slowly trickle in the oil. If your blender doesn’t have this small hole, simply stop the blender, and add the oil gradually.
7. Add 1 hard boiled egg and blend until incorporated (omit the egg if you want to keep the soup vegan). Adjust the levels of salt, vinegar, garlic, and bread to taste.
8. Chill the Salmorejo until you’re ready to serve it. Serve the soup cold in small bowls, then garnish with diced hard boiled egg and sliced ham. Enjoy!
STORAGE TIPS
» Leftover Salmorejo can be stored in the fridge in an airtight container for two days.
» You can freeze salmorejo in an airtight container for up to 1 month. Defrost the fridge until it’s completely thawed; avoid reheating it. Re-blend in a blender until it’s smooth, then serve.
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Butternut Squash & Apple Bisque
SOUP
Total Prep & Cook Time: 30 Minutes
Total Servings: 8 | Difficulty: Easy
GARNISH
» 1 bunch of chives (finely chopped)
» 8 ounces of crème fraiche
» 1 ½ tablespoons of apple cider vinegar
» 1 pinch of ground cinnamon
DIRECTIONS
1. Heat a medium stock pot over medium-high heat. Once hot, add olive oil and heat. Add onion, garlic, squash, apples, salt, cinnamon, and sage. Sauté for 10-12 minutes, stirring occasionally, until onions are translucent. Add the stock and stir to incorporate.
2. Simmer over medium-low heat for 1½ hours.
3. Place the immersion blender into the middle of the stockpot. Submerge the blender below the surface of the liquid, but above the bottom of the pot.
4. Start the blender on its lowest speed and increase as desired. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1-2 minutes or until desired consistency is achieved. Serve or cool in an ice bath and store in an airtight container in the refrigerator.
INGREDIENTS
» ¼ cup EVOO
» 4 small garlic cloves, peeled and smashed
» 2 medium white onions, cut into large chunks
» 2 pounds butternut squash, peeled, seeded and cubed
» 3 medium apples (no green apples), seeded and quartered
» 2 teaspoons salt
» 2 teaspoons ground cinnamon
» 8 sage leaves
» 8 cups vegetable stock
5. Combine crème fraiche, cinnamon, and apple cider vinegar. Finish the plating by placing a dollop of crème fraiche on top and sprinkle with chives. Serve immediately.
STORAGE TIPS
» Leftover Butternut Squash Soup can be stored in the fridge in an airtight container for 3 days.
» You can freeze butternut squash soup in an airtight container for up to 1 month. Defrost in the fridge until it’s completely thawed; reheat on the stove top and serve.
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Tools for Making Soup
» Vitamix Explorian Blender, Professional-Grade, 64 oz. Low-Profile Container, Black - 65542 (Renewed Premium): Amazon.com
» Vitamix Immersion Blender, Stainless Steel, 18 inches: Amazon.com
» Large Pot - Cuisinart 12-Quart Stockpot with Lid, Chef’s Classic Collection, Silver, 766-26AP1: Amazon.com
» Sautee Pan - Tramontina Professional Fry Pans (12-inch): Amazon.com
» Cutting Boards for Kitchen - Plastic Board Set of 3, Dishwasher Safe with Juice Grooves, Thick Chopping Meat, Veggies, Fruits, Easy Grip Handle, Non-Slip (Black): Amazon.com
» Dough Scrapper - Pro Dough Pastry Scraper/ Cutter/Chopper Stainless Steel Mirror Polished with Measuring Scale Multipurpose- Cake, Pizza Cutter - Pastry Bread Separator Scale Knife (1): Amazon.com
» Chef Knife - Mercer Culinary M23510 Renaissance, 8-Inch Chef’s Knife: Amazon.com
» Measuring Cups & Spoons - Set of 16, Wildone
Premium Stainless Steel Measuring Cups and Measuring Spoons with Colored Silicone Handle, Including 8 Nesting Cups, 8 Spoons, for Dry and Liquid Ingredient: Amazon.com
» Weigh Scale - Nicewell Food Scale, 22lb Digital Kitchen Scale Weight Grams and oz for Cooking Baking, 1g/0.1oz Precise Graduation, Stainless Steel and Tempered Glass (Ash Silver): Amazon. com
» Fine Mesh Strainer Set - U.S. Kitchen Supply
- Set of 3 Premium Quality Extra Fine Twill Mesh Stainless Steel Conical Strainers - 3”, 4” and 5.5” Sizes - Chinois to Sift, Strain, Drain and Rinse Vegetables, Pastas & Teas: Amazon.com
» Chinois Strainer - New Star Foodservice 537478 18/8 Stainless Steel China Cap Strainer (7-Inch, Fine Mesh): Amazon.com
» Wooden Spoon and Ladle Set - OXO Good Grips Stainless Steel Ladle: Amazon.com
» Spatula - Rubbermaid Commercial Products High Heat Resistant Silicone Heavy Duty Spatula/Food Scraper, 9.5-Inch, 500 Degrees F, Red Handle, for Baking/Cooking/Mixing, Commercial Dishwasher Safe: Amazon.com
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