Page 60 - February2019

SOUP’S ON!
A bounty of produce is changing how chefs cook and the way Americans are eating. BY ELISSA ELAN
In an e ort to cater to growing consumer demand for tasty, better-for-you options, chefs at a variety of restaurants around the country are exploring interesting, cost-ef- fective and creative ways to incorporate
more produce into their scratch-made soups. Even though vegetable-based soup has been a staple in kitchens for hundreds of years, its popularity continues today — unabated. Tomato-, mushroom-, squash- and potato-based varieties are just some of the most desired varieties on U.S. menus, and they’re served at just about every concept and
daypart, as appetizers, entrees and desserts. Along with those tried-and-true veggies, consumers and chefs alike also are showing unabashed love for other types of produce: kale, known now as a “super vegetable” for its rich color and texture; mushrooms, which are savored for their umami properties and incred- ible avor; and pumpkin, for its rich heartiness.
FRESH, LOCAL AND HEALTHY
Whether they’re accompanying a sandwich or salad, or are served as a main bowl-focused meal, these veggie-centric soups are o ering restaurateurs the opportunity to give guests — especially their younger, Millennial-based customers — the chance to sample fresh, local ingredients prepared in innovative, bold and avorful ways. ey also can create a feeling of indulgence at an a ordable price and without overindulging on their diets.
e soups, which run the gamut — from savory to sweet, and creamy to bouillon-based, — combine plant-based ingredients with hearty spicy and ethnic avor pro les to create a cornucopia of great-tasting, healthful and inex- pensive menu options. ey are the ultimate comfort food.
Not only are these produce-based soups popular with restaurant customers, but chefs also love making them and for several reasons, too, including their lower food cost and ease of production. ey are one of the few items that take relatively little skill, time and equipment to make from scratch. ey also can be prepared using premium, value-added products, such as
60 / FEBRUARY 2019 / PRODUCE BUSINESS
stock bases, pre-cut vegetables and seasoning blends, and can be changed up to be more weather-appropriate. For example, during the colder months, a Minestrone soup could feature seasonally available produce, such as root vege- tables, as opposed to Spring-appropriate vege- tables when the weather turns warmer.
Yes, operators everywhere, from colleges and universities to casual-dining chains to indepen- dent restaurants, are embracing this veggie-cen- tric trend.
Potato Soups
PHOTO COURTESY OF POTATOES USA
Jesse Gideon, corporate chef and chief oper- ating o cer of the Atlanta-based, fast-casual Fresh to Order chain, says, today’s diners love them because they t perfectly with their desire to lead healthier, more sustainable lifestyles that emphasize a reduced consumption of animal- based proteins, especially when they dine out.
“ e younger generations really are driving the demand for better-for-you products,” he says. “ ey are super cognizant of everything they consume, and that’s why you are starting