Sunday, September 18, 2011

Soupy tales

The word restaurant was first used in France in the 16th century, to describe a highly concentrated, inexpensive soup, sold by street vendors. My fond association with soups go back to the winters of early nineties, when me and baba would eat mullgawtany soup ( a famous concoction of lamb and lentils, which traveled from khyberpass to North-India) directly from a bowl. A velvety texture and aroma of nutmeg would soothe both our tummy and senses.
Soup is a comfort in any season: It is refreshing chilled in summer, as well as hot on nippy days. Some especially versatile soups are enjoyable served warm one day and cold the next. Just be sure to serve cold soups thoroughly chilled and hot soups steaming. We’re talking seriously sustaining comfort food here, which stands on its own—though some freshly baked bread would be a welcome accompaniment!
But temperature is just one dimension of this practically universal culinary format that provides cooks all over the globe with innumerable opportunities for creative improvisation. Soups are not only an exceptionally expressive medium but also laudable for their nutritional standing—chock-full of vitamins, minerals, and often protein and fiber, too
Consider all of your leftovers—raw and cooked vegetables and fruits, stocks, juices, sauces, and cooked grains, beans and pasta—as potential soup ingredients. For instance, combine leftover steamed, roasted or stir-fried vegetables, some noodles or rice, and vegetable stock for an especially quick meal. Blend ripe banana, peach, strawberries or melon, yogurt or coconut milk, and fruit juice, and you’ll have a delectable fruit soup.
One of the most common soup flaws, I find, is a “flat” taste due to improper seasoning. Salt is a flavor enhancer and may correct the situation. Taste and add it at several points while the soup simmers and then make a final adjustment at the end of cooking. A small amount of citrus juice, dry wine or vinegar can also bring out and balance a soup’s overall flavor.
Finally, a garnish furnishes a special finishing touch to a soup. Croutons provide a contrast in texture to a smooth puree, and a dollop of yogurt or sour cream does the same for a chunky soup.
Edible flower blossoms and leaves and fruit slices contribute beauty and visual interest as well as a bit of flavor. Minced fresh herbs or a sprinkle of a pungent spice add a piquant accent to each serving. Now, get out a heavy-bottomed pot, fire up your range and give soup a try!

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