Simple Soup Dinners for Any Day of the Week
November 27, 2012
•Emily Murray
•San Francisco
• 0 Comments
Simple Soup Dinners for Any Day of the Week
How many times have you come home from work, and were stopped dead in your tracks because you had no idea what you were going to have for dinner? It's happened to all of us, at least once, if not many times. It may come as a surprise to you, but dinner does not have to be a meal with multiple courses, or multiple items on the plate. Even some of the best dishes taught and the most prestigious college for culinary arts training involve minimal ingredients.
Think about soup as your main course. Many people think summer is not the time to eat soup, reserving it for cold winter days or nights. But soup can be served year round, and with a little imagination, making your soup from scratch is actually very easy. Because of the climate, California culinary schools will also often teach how to make cold soup, also known as gazpacho which is a summer and winter time favorite.
A few of the things you should have in your pantry are cans or containers of chicken, beef and/ or vegetable broth. You can keep a jar of chicken and one of beef bouillon cubes on hand. Keep a bag of lentils and one of split peas, along with a couple of cans of diced tomatoes, too. These items will serve as a basis for many soups you can make from scratch.
One of my favorite soups is one I thought up myself one evening. I called it "Family-style Mediterranean Vegetable Soup." What made it different? I used some left-over pork roast as my protein. The addition of chicken broth, Italian seasonings and lentils, along with some summer squash, yellow crookneck and zucchini, and any other vegetables on hand made for a rich, savory and hearty soup.
Summer is also a good time to try your hand at a tortilla soup. Using chicken broth and cubed left-over chicken, along with corn, green peppers, onions and salsa, all that's needed additionally is some seasonings. Try chili pepper, cumin and a little salt and pepper. Let it simmer for a while as you make some toasted tortilla strips in the oven. Let the family add them to the top of the soup bowl, and everyone will be saying, "Muy Bueno."
The important thing is to use your imagination, and don't be afraid to try something new. Some of the best chefs in history were the ones who forgot the traditional lessons they learned at their college for culinary arts and let creativity do all the guiding.
Your spice cabinet can open up new worlds of taste and smells. I know, you're asking, "what else will go with my soup?" Remember what it is that makes a well-balanced meal. Protein, vegetables, carbohydrates and some grains and fruits is perfect. Crackers, toast, croutons and biscuits are a nice addition, along with fresh fruit or another dessert of your choice. Go ahead, and try soup one night this week and if you find you are a natural, why not take a class or two at one of the nearby California culinary schools?
This article is presented by California Culinary Academy. California Culinary Academy offers culinary arts and pâtisserie and baking training programs in San Francisco, California. To learn more about the class offerings, please visit Chefs.edu/San-Francisco for more information.
Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.