How to throw a soup party, yes a soup party! — Part One

The holiday season is back again, and for most of us that includes holiday parties and family functions with endless supplies of food and drinks. All a fun and obligatory part of this time of year, but there are few events that focus solely on having intimate dinner parties where you actually sit down and enjoy the company of your guests. During this busy and sometimes stressful season I say that we change that! And what better way to do so but by getting all your friends together with a holiday/winter soup celebration or more simply dubbed a soup party. As a casual, simple-to-plan, and hopefully low stress event, a soup party is literally where soup is served as an appetizer, main dish, and dessert. Here's is part one to how to make it all happen for a party for six or less:

Make Your Guest List

Since this is not a typical party scenario where you make some appetizers and buy some drinks, having a soup party involves a substantial amount of preparation on your part that will have you grocery shopping and in the kitchen several days before the festivities. For this reason, I think that inviting six people is more than enough for your soup party, especially for your first foreray into soup parties.

If for some reason you think that you can effortlessly shop, prepare, and serve three different soups to more than six people in one night, as well as have the space to house them then by all means give it a go. But this is not going to be easy and since this should be a low-eye and fun event, you may not want get involved in something this grand-a soup party is supposed to be relaxing after all.

Set Up The Menu

Making your menu should be an exciting way to utilize local and seasonal ingredients while showcasing your soupy chops. Since we are talking about a holiday party,  I decided to start the party with an appetizer of a light pumpkin and ginger soup topped with fried sage, a hearty vegetable lamb stew as main course, and a berry and wine soup. Depending on your preferences as well as your guests, you can opt for a soup that essentially is something that you want to make. I chose pumpkin, but you can opt for a butternut squash, carrot, or even a simple broth with orzo for your appetizer, whatever you like will work, just make sure that it is done well.

Labels, Games, and Jars!

If you have time and want to add something a little personal to your soupy party you can ask guests what their favorite soup is ahead of time. With construction paper create a label that says there favorite soup name and have them wear it during the party. This can strike up conversation about that particular soup or you can organize a game the soup labels such as guessing the ingredients or guessing how to make the soup where the guest with the closest answers will win a door prize (soup cookbook, laddle, etc) You can also have a part of the party go home with your guests, by purchasing small mason jars, so that they can take home any left over soups as a goody bag.

The Game Plan

The actual prep of the soups starts with buying the ingredients. Try to do all of your shopping three-four days before the party, but some ingredients (berries, cheeses, etc) should be as fresh as possible, so you may be shopping a day or two before.

The actual soup prep should start two days before the party where you begin with the pumpkin/ginger appetizer soup. After it is prepared, place the contents in a plastic container and freeze it. The day before make the lamb vegetable stew, allot three-four hours for its preparation and cooking time. When the soup cools place it in a plastic container in the fridge. The morning of the party, defrost the pumpkin soup and make the dessert soup and chill it for at least six hours.  Clean up, set up the apps, and finally sit down and enjoy your creations with your friends. Theoretically, you should only be warming up the other soups and plating them with various garnishes and preparing the super easy dessert one on the day of the party, but of course anything can happen, so be sure to give yourself extra prep time, especially when you are trying to throw your first soupy party.

Bread, Croutons, Cheese, and More

We all know that soup and bread go hand-in-hand and of course you should have some at your party, particularly with your main dish. If you are up for some more home cooking feats, you should try this super easy whole grain artistan bread recipe from the bad girl's kitchen or this homemade crouton from Willy World. You can buy a loaf at your local baker, as well as have a platter of olives, salami or smoked salmon, and various cheeses to greet your guests when they first arrive, but try to to have too much since the soup should be the main attraction at this party.

Serving Tips

Depending on where you live, you may or may not have a formal dining table. Living in Brooklyn I personally have limited space as well as not enough soup bowls, (which is also why I say not to max out the guest list past six people). But, if you are brave enough to actually have a soup party, not having enough bowls shouldn’t stand in your way of having a good time.  You can really use anything to serve your soup. I suggest starting with a small bowl or even a mug for the opening course, and then serve the stew in a large bowl, whereas the dessert goes into a small bowl or ice cream bowl. Of course, if you don’t have as many options, using whatever you have always works just fine.

Drinkin' It Up

This is a holiday fest and drinks are usually always part of it. Here are some suggestions and parings for the recipes:

Wine

Pumpkin and Ginger Soup —Pinot Noir or a Tempranillo, as recommended on Star Chefs and Girl with a Glass. 

Vegetable Lamb Stew— Zinfandel, Chateau Guiraud-Cheval Blanc, Merlot, or a Beaujolais as recommended on epicurious.com.

Beer

Pumpkin Ginger Soup —Oktoberfest beer from Brooklyn Brewery.

Vegetable Lamb Stew — Brown ale, ESB, Scottish Ale or Marzen, as recommended on brew monkey.

Don't forget to check out Part Two (the actual recipes), coming this Thursday!

Soup Book Review—A Beautiful Bowl of Soup

A Beautiful Bowl of Soup By Paulette Mitchell

Writing about soups isn't the easiest thing in the world, but you would never be able to tell that from reading Paulette Mitchell's "A Beautiful Bowl of Soup." Oozing with charm and an oh-so-warm personality only found by someone who truly loves what they are writing about, Mitchell's book about vegetarian soup preparation comes across as an effortless feat that newbie's and novice soup lovers are sure to enjoy.

Utilizing seasonal ingredients and featuring methods of soup preparation from around the world, "A Beautiful Bowl of Soup" makes it seem as if anyone can confidently prepare soups (and we can). Especially since Mitchell is there to gently hold our hands as we tackle the ins and outs of soup prep, including what equipment and ingredients we need, to how to make our own broth, to perfecting classic recipes, and how to make our soups really come together by making our own garnishes. And as we learn that soup is actually not-so-difficult to make through Mitchell's easy-to-understand instructions and tips, she lets go of her grasp and allows us to try some of her tasty variations all our own.

And of course what is a good soup book without the pictures? The stunning, textured, and not to mention mouth-watering images by William Meppen creates visually appealing connection to Mitchell's recipes that allows such creations as Chestnut Soup, Moroccan Red Lentil-Bean Stew, and even the seemingly boring Lettuce Soup come to life. Whether you prefer a creamy, hearty, cold, or a sweet dessert soup, "A Beautiful Bowl of Soup" is sure to feature something for everyone, including even the most verocious meat eater.

Photo Credit: Chronicle Books
"A Beautiful Bowl of Soup—the Best Vegetarian Recipes"
by: Paulette Mitchell
Photos by William Meppem
Chronicle Books—2004
Check it out at:
Amazon.com

Soup in the News

There is so much going on across the Interweb's and in the news about soups and soupy-related products. Every Friday I will give a listing of my top picks of blogs, news articles, books, etc that I think are pretty relevant to my soupy mission. Check out this week's soupy picks:

• Guide to Herbal Remedies written by Carla (no last name indicated) is an informative little article that goes into great detail about the nutritional benefits of homemade soup. The article includes a discussion of the various minerals and vitamins found in soups as well as how soup is beneficial for digestion. She also illustrates how soup is an economic and convenient choice and one that can be created utilizing any ingredients found in the kitchen. Um, sounds  familiar. Check out: http://guide2herbalremedies.com/eating-healthy-homemade-soups/ for more details.
  
• Yummy Homemade Soups for Families and Holiday Parties written by Jennifer White, a baby blogger as well, this article gives some basic holiday disaster scenarios and suggests a very simple solution — making soup for the holiday's! Jennifer lists her favorites — Corn Chowder, Italian Meatball, and Tuscan White Bean soup, whose accompanying recipes are quick and super easy to follow. Check out: http://baby.about.com/b/2009/12/09/yummy-homemade-soups-for-families-and-holiday-parties.htm for the full article.
  
• Whole Grain Artisan Bread Not specifically about soup per say, but really what is soup without bread? A sad sight indeed. I haven't tackled other soup related recipes such as bread, but this Bad Girl's Guide is a good start with gorgeous pictures and step-by-step instructions, which makes the thought of making bread less daunting. The Bad Girls Kitchen site also features soup recipes, drinks, desserts, and pretty much everything every bad girl and guy should try out in their kitchen. Check out the whole grain recipe: http://bad-girls-kitchen.blogspot.com/2009/12/whole-grain-artisan-bread.html for the recipe.
  

A Brief History of Soup

Soup — I obviously love it, but where did this simple, yet complex food come from? After some intense research I was able to discover some exciting historical data about soup from all over the world. There is clearly way more historical information to document so I only included the most relevant in hopes that the article would come across as informational and not too dull. Here is a basic rundown of what I found:

It seems that soup has always been around, and for the most part it has. Its origins roughly began   concurrently with advances in pottery (5000 BC) when ceramic pots and pans where able to hold hot liquids without breaking. During this time people used large pots to boil tough grains, hard root vegetables, beans, and meat where the remaining water (broth) was extracted for use at another point. This created a new combination of tastes and flavors as various vegetables, potatoes, and marrow were muddled together to make a main dish and the extracted liquid (often called stew, gruel or porridge) was served on the side with toast (precursor of the crouton?). The bread also serviced as a spoon that enabled people to soak up their food effectively since modern cutlery was not yet available. ¹

Soup continued to be a major part of the meal that was nutritional and filing and was consumed three times a day during the Middle Ages, which was an affordable option for families, especially during numerous food shortages. Some households used broth, but anything instead of water was generally reserved for the rich since solid food items (vegetables, meat) were not readily available to the poor in abundance at this time.

During the Renaissance period soup began to be served before the meal as the first course since many people felt that a soup bowl crowded their plates. In addition, during this time preparation of soups began to evolve as seasonings became more readily available and tastes developed, which in correlation with the invention of the spoon meant that soups become hearty and richer and not just those that were strictly liquid based dish.²

The actual word origin of the word suppa, later evolved to soup is debatable. Some sources say that it came from a Frankish word (the Franks, were the most powerful of the Germanic tribes, who came to inhabit the former Roman provinces of Gaul, and who eventually became the French). Others state that it originated in France in the 16th century as sope or soupe, which was later used in England as sop¹ or that it came from a classical Latin verb suppare, which translates as bread soaked in broth.² The widely accepted idea of the word is that it came from France in the 16th century, which was used to describe a concentrated and inexpensive broth. This broth was sold by vendors in the street that was advertised as a cure for physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in such soups, which started appearing in restaurants soon after^{. 1}

In America, recipes were popping up in newspapers, magazines and travel journals that discussed various forms of broth and soup. The actual first reported cookbook was published in 1742 by William Parks that was based on the principals of Eliza Smith entitled “The Compleat Housewife,” (this was the actual spelling at the time), which featured several recipes for soups and bisques such as "pease soop, craw fish soop, soop with teel, and green peas soop^{." 3} Soups began to progress along with advances in science and technology. Canned and dehydrated began to appear in the early 19th century, which supplied military, covered wagon trains, cowboy chuck wagons, and extended the shelf life of soups in the pantry.2 This later evolved to canned and microwave ready soups with additives and preservatives as well as those that could fit specific dietary needs (low salt, high fiber, etc.). ²

Although, I am speaking about these time periods in general terms it should be noted that there was a great deal of similarities in food preparation, as well as variations on the same idea. For example: popular soups in England were mainly potato based with broths, whereas the French had a potato and leek variation, and America had a potato and cream-base with vegetables. This is also seen in numerous soups, which are rooted in similar ideas, but based on local seasonings and ingredients as the alterations.

Today, numerous varieties of soup are available at virtually any restaurant and are a staple food in many families whose signature recipes get passed down from generation to generation. As a timeless staple, soup is truly a beloved food that is economical, nutritious, easy to prepare and one that I am excited to see constantly evolve.

Thank you references:

¹ Early French Cookery, D. Eleanor Scully & Terence Scully [University of Michigan Press:Ann Arbor] 1995.

² An A-Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002.

³ History of Soup: www.cheftalk.com/...History/89-History_Of_Soup.html

Photo credit: http://www.egos-school.com/site/public-file/aboutus/Soup2RC350.jpg

 

Vegetable Minestrone Soup

Vegetable Minestrone Soup - Seriously Soupy

A traditional Italian soup in addition to being a popular winter soup, vegetable minestrone is packed with rich and earthy flavors that makes it a delicious and filing meal. The variety of the various beans and different vegetables infused really well together, so I opted to use no broth and bouillon and less herbs and spices for this hearty soupy. There are also numerous variations of this soup that include beef stock, bacon, or a wine base. Here is my version of one my favorite's soupys. Enjoy!

Vegetable Minestrone Soup
Ingredients:

• 6 cups of water
• 1 cup of dry yellow peas
• 1 cup of dry kidney beans
• 1 cup of dry lima beans
  
• 1 cup of dry French lentils
• 1 medium-sized zucchini, chopped up
• 1 medium-sized yellow squash, chopped up
• ½  bag of baby carrots
  
• 1 celery stalk, cut up
• ½ cup – 1 cup of tomato sauce or 3 fresh tomatoes (I used a can of organic Italian-style diced tomatoes with basil and garlic)
  
• 1 teaspoon of rosemary
• 1 teaspoon of basil
• ½ of a red onion, chopped up
• ½ clove of garlic, finely chopped up
• ½ bag of whole wheat macaroni pasta
• 2 bay leaves
• 1 teaspoon of parmasean cheese for topping
  
• salt and pepper

Serves: 6-8

Directions:
If you are using dry beans, about 4 hours before the preparation of the soup place them together in a bowl with water to loosen the beans. When ready to begin cooking pour the water into a large pot and let it boil. When it comes to a steady boil add the beans to the pot slowly (I scooped the beans in white a large laddle), mix the beans around, cover and let cook for 30 minutes. Check on the beans and stir periodically as it cooks. After 30 minutes add the garlic, onions, tomatoes, rosemary, basil, and bay leaves and let this new mixture cook together for another 30-45 minutes, again checking up on the mixture and adding additional water, if necessary. After an hour or so add the carrots, zucchini, squash, celery and let cook for 10 minutes. Add the pasta and give the soup a taste. I noticed that I needed additional water, so that may be the case. I also added more salt and pepper to the soup. After 15-20 minutes the pasta should be done, and volia the soupy is ready. Sprinkle a teaspoon of parmesan cheese on top (or if you are like me that will be a heaping teaspoon) and enjoy!

Approximate cooking time: 2-2½ hours.

Seriously Soupy Serena

P.S. There was no rhyme or reason behind my choice of bean or vegetables. I opted for dry beans since I think that they have a more complex and richer taste than the canned variety, but if I had canned I would have used them. Also, you can use cannellini beans, green peas, or navy beans. Additionally, I put the vegetable selection together because they were items that I thought were in a traditional minestrone soup. Although after looking at other recipes I noticed that cabbage, potatoes, and corn are also popular choices.

How do you make your minestrone soupy?