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Soup du Jour
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Soup is one of the most popular and profitable items a foodservice operator can serve, representing great value and menu interest for the guest and an opportunity for creativity and cross-utilization for the house.
In fact, soup is the perfect vehicle for ingredient utilization—including trim, overproduction and plain old seasonal bounty. You can put a big kettle on the stove in the morning and let it simmer through the day, saving on labor too. And with hundreds of delicious soups in the culinary repertoire (from appetite-piquing consomme to hearty chowders, meaty chili to vegetarian minestrone, American classics to intriguing ethnic specialties), soup also represents a great way to add variety to the menu.
Here are some of the exciting ways that soups are being served up:
•Soup and sandwich/salad combos, offering two different popular items for one price
•Ethnic inspirations (Asian noodle soups, Italian wedding soup, Mexican chicken tortilla soup)
•American Regional favorites (New England clam chowder, Louisiana gumbo, San Francisco cioppino)
•Cold soups for warmer weather (gazpacho, vichyssoise, even fruit soups)
•Regular daily-soup rotations (from minestrone on Monday to crab bisque on Friday),which give customers a chance to come back again and again
•Soup as a “low-key” vegetarian option (onion soup, meatless bean soups)
For more information on how Cardinal can provide tableware that will help you leverage the soup trend, contact sales@cardinalglass.com
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Trivia
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Another Chance to Win with Cardinal!
Test your Cardinal Newsletter/Website knowledge and put yourself in the winner’s circle. Just read, retain, and be among the first to respond. For this issue, the first five respondents who correctly answer the following three questions will receive Arcoroc Stackable Bowls.
1. Which C&S plate features a dramatic rim?
2. For soups and combos consider Arcoroc ______.
3. Cold soups look especially lovely in _____ glass bowls.
Please send your responses to: Janice.Douglas@arc-intl.com. Include your name, address and email. Winners will be notified by email.
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December 15, 2009
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Follow us
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Chef & Sommelier Grands Chefs Specialty Deep Plate |
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Soup Stories
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An array of bowls in different sizes and shapes (deep and shallow) will facilitate an effective soup program. Rimmed soup bowls have an upscale look and feel, while oversized bowls and even mugs are casually inviting. Be sure to fill the bowl comfortably – and think about offering both cup- and bowl-size portions, using two different vessels.
 Cardinal offers a full line of soup options, from Arcoroc Candour double handled bowl for bistro-style onion soup to upscale forms from Chef & Sommelier that emphasize presentation. The Savor Specialty Deep Plate in the C&S Grands Chefs, for instance, with its dramatic broad rim and cover, is perfect for showcasing a signature soup or as part of a tasting menu
 For soup-and combos, consider a large platter that can hold a cup or small bowl of soup along with a salad or half-sandwich; Mix Up from Arcoroc offers colorful glassware and porcelain rectangles that are tailor-made for casual luncheon service. The Oval Platter in Embassy White from Chef & Sommelier is appropriate for hotel dining rooms and fine-dining.
Cold soups look especially lovely in glass bowls, including Fleur from the Arcoroc catalog, which is available in both shallow and full-height bowl versions.
 For high-volume service—such as operations that are known and loved for their soup du jour program—Stack Bowls and Arcade bowls are available in a variety of sizes that are suitable for soups, from 5 ½ oz. on up. Opal fully tempered dinnerware has an extensive line of bowls in its Restaurant White collection, including a double-handled bowl that’s perfect for soups.
And don’t forget the soup spoons—teaspoons don’t cut it when you want to be known for soup. Every flatware line in both the Arcoroc and C&S catalogs features a soup spoon.
Visit us online to download our catalogs at www.cardinalcatalogs.com, or call 973-628-0900 to speak to a sales representative.
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Tips & Tactics
Signature Garnishes for Soups
One way to make a soup more exciting is with garnishes and presentation. A simple garnish of croutons, toasted nuts or a swirl of crème fraiche can be beautiful in a cream soup, adding texture and color to the otherwise-monochromatic palette. Accompaniments such as crostini, cheese toasts or breadsticks add value and substance; consider a thematic match, such as empanadas for a Mexican-style soup, or a pierogi to serve with borscht.
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