Soups make a colorful and flavorful addition to a brunch table. From cold soups to those that are served piping hot, the combination of vegetables, meats, pastas, grains and stock not only fills the mouth with
a complexity of flavors but also packs the body with vitamins and minerals. Soups come in many textures. Some soups are thick and creamy like ginger-carrot and tomato soup. Others have a thin broth base as is the case with traditional
chicken noodle and beef barley. Still others have a chunky consistency with little liquid such as jambalaya and stew. The texture is important to the appearance of the soup, but it is the texture combined with the taste that will keep
people coming back for a second dish.
The perfect bowl of soup starts with an amazing homemade stock. Homemade stock is rich in flavor and nutrients and is the key to a wonderful meal. Stock should be cooked at low temperature over an extended period of time to allow the essences of the vegetables,
bullion or bones to marry and intensify. Once all ingredients are combined and cooked, creamy soups will need to be placed in a blender to thin the consistency and remove lumps. Adding a little cooked cauliflower will further help to smooth and thicken
the soup. Always wait a few seconds after turning the blender off before removing the lid to relieve steam buildup and avoid massive kickbacks that can result in soup landing all over the counter. Soup can be made ahead and reheated on the day it is being
served to save on preparation time on the day of the brunch and to enhance the flavors which will ensure guests will be getting an excellent, memorable bowl.
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