From scratch or batch: Soup

From scratch​

James Mackenzie, chef/owner at the Michelin-starred Pipe and Glass Inn, South Dalton, East Yorkshire, recommends using fresh ingredients when making soups.

He says: “Don't use up left overs. Cut all the ingredients up small so it takes as little time to cook as possible so the flavour stays fresh. Taste and season it, nothing worse than a bland soup. If you are making a classic tomato soup put in a gastric reduction of sugar and vinegar. “

James adds: “Serve a flavoured bread that will marry and compliment the soup flavour say parsnip, parmesan and sage bread with parsnip soup or try making savoury scones to serve with it instead of bread. “

His favourite soups are Jerusalem artichoke with Wiltshire truffle chantilly, which is on the pub’s menu at present and ham hock and pea as a summer favourite.

James’ other favourites are roast butternut squash and sage pesto; game broth with fresh red currants and juniper dumplings, spiced parsnip with toasted chestnuts; leek and potato with savoury Yorkshire blue cheese scones and ale and oxtail with horseradish and served with mini Yorkies. 

He adds: “So many people still enjoy and love a great soup especially when it is tasty and maybe a little bit different. You may think it is boring but it is still an integral part of a menu and should be given as much care and attention as other starter dishes.“

Build from a good base​

Andrew Clatworthy, head chef the Rummer Hotel, Bristol said: “My favourite soup at present is our crab and lobster with sea aster (sea lettuce) and lumpfish roe.

“Its crab stock mixed with cream, crème fraiche, shallots, dill, cornichons and capers, poured in to a bowl with a heritage potato, lobster meat, black lumpfish roe and a sea aster leaf.

He adds:  “Soup is great in pubs as it represents all that a pub is at this time of year. Its warm, hearty and makes you feel a thousand times better. “

Andrew’s tips to a good soup are the base, your basic vegetable mixed sweated down to create a great flavour.

From batch​

Among soups on offer from foodservice supplier Brakes are a range of chilled soups which comes in 1kg packs, can be microwaved and keep for two days when opened.

Flavours on offer are Brakes leek and potato soup, minestrone and tomato and basil.

The minestrone features rustic cut vegetables, cannellini beans and orzo pasta.

Go global​

David Colwell, foodservice controller at the Real Soup Co believes pub caterers need to keep pace with global flavour trends if their soup menus are to compete successfully with what’s readily available on the high street and offer great taste, great value and great choice.

The company, who offer a range of 19 fresh soups, has added two new flavours – Goan chicken and patatas bravas – to its range of chilled soups made exclusively for foodservice. 

He recommends offering a variety of flavours – with regular menu updates – to maintain interest, and suggests highlighting the benefits of the dishes to encourage customers to experiment with different flavours.

He says: “Keep your customers guessing with a different flavour everyday. You can also add your own ‘signature’ finishing touches such as a pinch of fresh herbs or a swirl of soured cream.”

Despite the opportunities to innovate, David says there’s still a place on the menu for traditional flavours and the  company's tomato & basil is a best-seller in the pub market.

David also advises operators to highlight the benefits of their soups – such as fresh ingredients, product innovation, nutritional information or special deals, and to offer a daily soup special combined perhaps with a sandwich or a toastie for a satisfying lunch combo. 

Traditional flavours​

Susan Gregory, head of food at Nestlé Professional “Traditional flavours remain top consumer choices for older generations, with modern twists such as slow roasted tomato soup becoming increasingly popular, adding a little extra oomph to classic winter warmers.

“However, with the influx of ethnic soup in recent years, six in ten people now like to experiment with new exotic flavours of soup.

“In particular, oriental flavours have risen in popularity with Miso or Laksa delivering an Eastern authenticity while also acting as a healthier, lighter alternative to a chunky soup.”

The company offers products including Maggi Asian liquid fond concentrate and Maggi coconut milk powder, which are ideal for operators looking to capitalize on the Asian trend in their soups.