Soup – An Old Favorite Still Popular with New Twists!

Did you know that the word restaurant finds its roots with soup? It was a a term first used in 16th century France to describe vendors selling soup that 'restore' or 'refresh' your health.

Soup has been nourishing people for thousands and thousands of years. Early containers made of animal hides and watertight baskets, followed by the invention of waterproof clay vessels were first used to boil water, then foods and herbs were added to make soup. Hot rocks supplied the heat source to make this nourishing meal. And look at how we advanced our methods and equipment now. The resources available today to the commercial food industry to create these ever-loved dishes are amazing. Explore the durable equipment and supplies to cook, store and serve it to your customers or family.

The Modern Day Stock Pot

So many excellent choices now exist on the market for the commercial kitchen when it comes to stock pots. Trusted names we love include Paderno World Cuisine and Vollrath and Update International. One of our favorites is the stainless steel stock pot with a carbon steel bonded core for heat distribution; the Vollrath 77630 is a durable tool in the professional kitchen. It has a 40 quart capacity with English and metric measures etched in the interior. Other sizes are available. These stock pots can be used on conventional and induction ranges. Made in the USA.

Soup Kettles keep it Warm

Soup kettles and warmers come in various sizes to please a large crowd. Whether it’s keeping soup, chili or light sauce-type products, the soup kettle allows you to increase your menu selection and will keep your product warm without burning it. Not only are these soup kettles and rethermalizers designed to be functional, they are also attractive and can be used on buffet tables, serving stations, or visible counter-top prep areas.

Whip up a Soup with a Twist

Creamed and bisque soups have always been a favorite menu item. Now joining them are infused soups. With use of thermal whippers, chefs are now changing the textures of soups. The iSi 180101 Thermo Whip is a hand held tool that allows perfect execution of light and fluffy Espumas, finger food, sauces and whipped soup. 

Oh, and not to forget- incredible whipped cream. iSi combines the perfection of science, via cream chargers, with your fresh ingredients to transform them into delightful coffee toppings, drinks, desserts, soups and more. Designed for the professional kitchen this double walled stainless steel vacuum-insulated bottle has maximum thermal power, keeping your mixture cold- or hot- for hours. (Environmental note: the chargers, when exhausted, can be recycled, or if they are thrown out, they will rust and go back to the earth.) This model may be a pint- size, but don’t let that fool you, it is pretty mighty.

Although the groundhog is predicting six more weeks of winter, I think it is time to add a taste of spring to your menu. With the help of an iSi Cream Profi Whip or the Thermo Whip, you can create an asparagus foam soup that’s easy to make, full of flavor and simple to execute. This whipper's secret weapon is cream chargers that spin science with food creating flavors such as delightful soups of lighter consistency while maintaining the comforting, velvety texture we associate with soul-soothing soups. Here is one we love-

ASPARAGUS FOAM SOUP

Ingredients for soup

1 pound asparagus

1 ½ cups vegetable stock

½ cup heavy cream

1 small shallot, diced

1 tablespoon clarified butter

1 clove garlic, minced

Salt and Pepper

Procedure:

Cut all asparagus spears into 1/2-inch pieces and cook in a pot of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a food processor and purée with 1 cup cooking liquid.

In a wide saucepan, sauté the shallots and garlic in clarified butter. Add the asparagus puree and vegetable stock. Mix well before blending in food processor. Pass through a sieve and season with salt and pepper. Refrigerate.

Pour the heavy cream and then the soup into the 1 pint iSi Thermo Whip. Screw in 2 cream charges and shake vigorously after each charge. Dispense into soup cups or bowls and serve chilled.