2017 Soup Guide Is Officially Here!

 

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.