Posted : November 13, 2018
Maybe it’s the nip in the air, or the sheer number of people blowing their noses these days; but November has an uncanny way of marking the unofficial start of soup season.
The wonderful thing about soup is that you don’t have to live in a cold climate, or suffer from the flu, to appreciate a fantastic bowl of steaming goodness - which is why this month’s Premiere Suites newsletter highlights some of the world’s most delicious soups, and how to make them.
Consider yourself equipped for winter.
All bone broths — beef, chicken, fish, lamb and more — are staples in the traditional diets of every culture and the basis of all fine cuisine. This is because bone broths are nutrient-dense, easy to digest, rich in flavor and perhaps best of all, they boost the body’s ability to heal.
Thankfully for us, Bon Appetit Magazine has put together the do’s and don’ts of creating the perfect bone broth.
It’s not the healthiest soup by any stretch, but what’s not to love about thick slices of French bread, toasted and placed on top of a steaming bowl of rich onion soup, and then topped with slices of Swiss cheese, then baked and melted until gooey.
Dal, is an Indian lentil soup that may be vegetarian or include meat, and may use brown, red, yellow or black lentils.
A traditional Jewish chicken soup with dumplings made from matzo meal. It’s a staple food at the Passover table, but very, very easily enjoyed 365 days of the year, for any reason at all.
Unlike Rhode Island clam chowder, New England clam chowder consists of a thick, creamy broth.
There are some people who swear that a good borscht need not include meat, and those that vehemently disagree.
Luckily, chef Natasha has created three versions of the beet-based soup, to suit everyone’s tastes.
There are a million and one ways to make a hearty minestrone soup - a thick soup of Italian origin made with a medley of vegetables, sometimes meat, and often with the addition of pasta or rice.
We’ve included a recipe here, but feel free to get creative.
Beer in soup…it’s a thing. And now it can be your thing. You're welcome.
A traditional Mexican soup made of fried corn tortilla pieces, submerged into a broth of tomato, garlic, onion, and chile de árbol. It's often served with pieces of pasilla chiles, chicharrón, avocado, fresh cheese cubes and sour cream.
If you love lemons, and you want your house to smell amazing…this is the soup for you.
Ramen is a Japanese dish of yaki-soba noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and topped with things like sliced pork, dried seaweed, fishcake, and green onions.
Pronounced “fuh”, this Vietnamese soup in its most basic form, has a foundation of rice noodles, topped with thinly sliced raw beef, which gets cooked when a portion of steaming, aromatic beef broth is poured over top.
Like a Chinese ravioli, wonton can be stuffed with pork or shrimp, or a combination of both, and are served in a clear Chinese chicken broth.