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A Soup in Every Pot [INGREDIENTS] by Donald E. Pszczola A Soup in Every Pot hatever you have on hand For example, when I think of pancakes, although I might be will- probably could go into the maple syrup, pancakes and candy ing to try a maple soup for breakfast. Wmaking of a soup. Soups— quickly come to mind. But how about Or how about a Cream of Chestnut and the ingredients that go into soup formulations? Roasted Carrot- Soup? Usually, we think of chest- them—are that versatile. Of course, Ginger Soup with Maple—one of 75 nuts roasting over an open fire. But some of those ingredients are more recipes found in the book Modern there are other ways to enjoy them closely associated with that partic- Maple—demonstrates how maple such as in this delicious, warm- ular dish than others. Meat stocks, can be used to sweeten, season, ing soup. Peeled chestnuts can be vegetables, potatoes, salt and salt and flavor a range of dishes, includ- cooked along with chicken stock, alternatives, spices, cream, noodles, ing soup. Maple syrup is a genuine carrots, onion, butter, and heavy and thickeners, are just some exam- product of the North, made only in the cream to create this formulation. ples that cry, “It’s soup time!” But northeastern quarter of the United Cooking them allows for a sweeter, as mainstream consumers become States and adjoining Canadian prov- more delicate flavor. And chest- more adventurous—and soups get inces. The Ojibwe and Dakota used nuts are full of antioxidants, vitamins their inspiration from specific regions it as a seasoning and also cooked C and B-6, fiber, and potassium. not only in the United States but it down to a crystallized state to Vegetables and blueberries go throughout the world—this allows preserve and transport it. Today, together, but let’s not forget chilled for a greater range of ingredients not maple syrup is regarded as an arti- fruit soups such as blueberry. Several commonly associated with soups. san product, prized by cooks and recipes can be found on the web, and bakers alike. Such a soup formula- blueberry soups can provide strik- A hearty pumpkin soup formulation is a blend of pumpkin, red bell peppers, leeks, tion is an example that maple syrup ing color as well as the potential celery, spinach, carrots, and sweet potato. Photo courtesy of Wixon is not only used as a topping for health benefits of antioxidants. And since we’re talking about a fruit base, the soup can be further enhanced by other colorful inclusions. Imagine, for example, a blueberry soup paired with mango pieces. Farro, a European grain derived from wheat may be used as an alter- native to rice in soups for a heartier, earthier flavor. It can be cooked into soups, and combined with veg- etables or chicken stock. Farro has a nutty flavor, a firm, chewy texture, and is lighter than most traditional grains. It is high in mag- nesium, vitamins A, B, C, and E, and also has a high fiber content. It is known for its low gluten levels, mak- ing it easier on the digestive system than most wheat-based grains. Or how about a pumpkin soup that may especially be appropriate for the autumn season? Wixon (www.wixon. com), St. Francis, Wis., developed a pg 50 11.13 • www.ift.org Kashi Moroccan Minestrone, which comes in frozen form, offers a touch of the exotic. offerings with products such as Mag- The Hungry Monkey, an indepen- nifique Pro-No, which can mask the beany dent company based in Orlando, Okla., notes that are typical of products where offers a variety of somewhat nontra- gluten protein has been replaced with ditional soup mixes including Kickin’ soy or pea. And Mag-nifique Bitterless Tomato Soup, Texas Two Step Soup, and can help mask some of the off-flavors Coconut Lime Soup. The Hungry Monkey’s of ingredients in more sophisticated fla- Chicken Enchilada Soup is described vors such as those in ethnic soups. as a combination of cheese and corn According to Mintel, recipe choice flour tortilla with a Mexican flare. The in soup is becoming more expansive Lasagna Soup is said to have all the flavor from the traditional to the global/ethnic, of lasagna with the simplicity of a soup. appealing to an increasingly discern- Innova Market Insights reports that ing and well-traveled consumer. Popular kale, part of the brassica family of veg- recipe, Harvest Pumpkin, which is a col- global varieties include those inspired etables, is reinventing itself, finding use orful soup blend of pumpkin, red bell by Mediterranean, Asian, and Latin in a number of food categories includ- peppers, leeks, celery, spinach, carrots, American cuisines. There is opportunity ing soups. Heinz recently launched its and sweet potato. Jean Meeder, Wixon’s for these to become more specialized Mediterranean-Style Parmesan, Kale, and Director of Industrial and Consumer and refined—for instance, by focusing Seared Italian Sausage Soup; Fresh and Products Development, said the flavor on a particular region rather than coun- Easy’s Eatwell range extensions includes is a reflection of increasingly changing consumer tastes. “Soups are becom- Vegetable, lower-sodium, and nutritionally fortified are rising in popularity ing a more dynamic category,” she said. while demand for pasta- and potato-based soup is declining. “Flavor profiles are shifting away from condensed, heavy creamy soups to more try or continent, and for other ethnic Super Soup Mightily Green Vegetables sophisticated, restaurant-style flavors cuisines to be better marketed (Middle (with kale, spinach, peas, green pep- and ready-to-eat varieties.” Butternut Eastern or African). An example is new pers, and garlic). The United Kingdom has squash is an excellent example. It was frozen Moroccan Minestrone contain- also seen a rising interest in the use of not a flavor often seen, Meeder said, yet ing chickpeas, tomatoes, onions, yellow kale as a vegetable, particularly in sea- is now among the top 10 flavors of soups. carrots, and kale offered under the Kashi sonal launches in the soups sector. Chilled Fueled in part by consumer interest brand for the first time by Kellogg’s, soups market leader New Covenant in getting more dietary fiber and hav- Battle Creek, Mich. (www.kellogs.com). Garden introduced its Winter Broth with ing gluten-free options, ancient grains Marketing authenticity is key with regard Bacon and Curly Kale in early 2013, fol- are also making an appearance in soups. to these recipes to better compete with lowed by Soupologie’s inclusion of a Vegetable, lower-sodium, and nutri- scratch-cooked or restaurant soup. Spinach & Kale with Roasted Garlic vari- tionally fortified are likewise rising in Here are some examples of glob- ant in its spring season range of soups. popularity while demand for pasta- and ally inspired soups from the Mintel New Following a Hispanic cultural tradi- potato-based soup is declining, accord- Products Database. Mexican-style tion, U.S. Hispanics have their largest ing to Meeder. Wixon offers a variety of Azteca Skinny Soup is made with a blend meal of the day at lunch and consume flavor technologies that can be used to of tomato, corn tortillas, and red pep- most of these meals in the home rather improve the flavor of these more sophisti- pers, with a shot of cayenne pepper and than away from home. As a result, this cated soups under its Mag-nifique brand. coriander. Pokka Spicy Chili Soup claims large population group is influencing over- These include Mag-nifique Mouthfeel to to replicate chili con carne; it consists of all growth in the food categories they help improve the creamy perception in minced meat and vegetable flavors accen- typically consume at lunch, reports The low-fat soups. Mag-nifique Miner and tuated with habanero chili and Mexican NPD Group, a global information com- Vita-Minimizer can mask off-notes in spices. From Heinz come such soups as pany. Sandwiches are the top item for nutritionally fortified soups. The com- Cream of Tomato with a Twist of Chili, Hispanics and are very closely followed pany also specializes in helping food Cream of Mushroom with a Hint of Garlic, by soups. The interest by this demo- producers create finished gluten-free and Cream of Chicken with White Wine. graphic group could further stimulate 11.13 • www.ift.org 51 pg [INGREDIENTS] A Soup in Every Pot continued... Ingredients for Reducing Salt in Soups A new formulation from Israel-based LycoRed (www.lycored.com) may be used to reduce salt and enhance flavor in pow- dered and canned soups. Soup makers can now eliminate the use of monosodium glutamate, salt, and other such ingre- dients used as flavor enhancers with the company’s Sante formulation. “Sante’s secret is that it is the concentra- tion of all the tastes and flavoring components that exist naturally in tomatoes, delivering Savoury Systems International offers a tomato-derived salt true umami and kokumi taste characteris- replacer. Photo courtesy of Savoury Systems International tics,” explained Roee Nir, Color and Flavor Global Commercial Manager for LycoRed. innovation in soup and create a variety of “Using only a small amount of Sante in canned new opportunities in this food category. and prepared soup formulations—typi- cally high in sodium—will boost the overall ‘Asian Chicken Soups’ soup flavor and allow salt reduction of up Congee is to Asia what chicken soup is to to 30%, without tomato flavor notes.” America, explained Benjamin Jones, Senior Sante also allows replacement of a wide Flavor Chemist for David Michael & Co., variety of artificial flavor enhancers while Philadelphia, Pa. (www.dmflavors.com).
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