10/4/2017 – Soup provides us comfort when having a rough day or it warms our souls during cold weather. Most of us are willing to try a new soup then go all in on a uniquely flavored main meal. So remember to have classic soups on the menu, but don’t forget to add a couple of mashups as well! Why… we love food! We’re inspired not only by what we are eating, but by the trends of what others are eating as well.
Ginsberg’s 2017 Soup Guide
Our 2017 Soup Guide includes over 70 soups – from frozen tray concentrates, to frozen or fresh boil in bag soups. It contains flavor profiles from the classic comfort of New England Clam Chowder to spicy Mexican and Indian flavored soups. Included are also Fall seasonal favorites like Spiced Pumpkin Bisque and Butternut Squash and Apple soups! Need a soup kettle? We are able to get those along with biodegradable deli soup containers and plasticware. The frozen boil-in-bag soups are really convenient to leave in your home freezer, take out for a quick meal and are available through our Will Call Center.
If making your soups from scratch, we haven’t forgotten you! Ingredients including bases, grains, pasta, dairy and seafood are listed! Remember that your soup “needs to find the balance between rich and creamy textures and flavors, yet still have a light and healthful feel,” says Laurent Tourondel, chef-owner of L’Amico and The Vine in New York City.
New Soups for 2017
Beef Chili Spicy Pepper Trio – Made with ancho, pasilla and guajillo chilis and tender beef
Crab Bisque w/Sherry – Fresh cream, firm crabmeat, seasonings and a splash of sherry
Red Lentil Vegetable – Red lentils, diced tomatoes simmered in vegetable broth with onions, zucchini, spinach, smoked paprika and a splash of sherry wine
Seafood and Wild Rice Chowder – Seafood chowder with an Asian-twist combining wild rice, lobster and crab with a hint of ginger
Creole Black Eyed Pea w/Farro – Hearty blend of peas, farro, kale and a variety of other vegetables in a Creole-style broth
Beef Pot Roast – Tender beef and vegetables including potatoes, carrots, celery in a seasoned broth simmered with aromatic herbs
Show Personality With Your Soup Garnishes
Garnishing is a simple way to make soups fresher and more delicious! Here are some suggestions to spice things up:
Beef Pot Roast (G’s # 81206) Add texture with sautéed garlic chips, crouton lardons, creamy aioli or horseradish. Sprinkle with minced thyme and marjoram for extra flavor
Tomato Bisque with Basil (G’s #1049) Add indulgence with sour cream, tomato concasse, or fried basil. is a simple way to make soups feel fresher, more premium and more delicious
Buffalo Style Chicken with Blue Cheese (G’s #81221) Top with sour cream and minced chives. Or make it hearty with sliced chicken tenders, hot sauce and blue cheese crumbles.
OR COMBINE – Pour two different colors of thick soups side by side in front of patrons and swirl them together with a thin knife or skewer tip.