I was not aware that it is National Soup Month. So now being aware, and being a huge fan of soup, why not ladle out some soup trends for the year, courtesy of the Swanson Broth experts in the Campbell's Kitchen. And 'broth', for those of us who need a good definition (this one from Web-Holidays.com), is a liquid resulting from cooking vegetables, meat or fish in water. Synonymous with bouillon. Good, now to today's press release:
"The trends we are observing today in homemade soup are a microcosm of what is happening across the food industry," says Lucinda Ayers, vice president of Campbell's Kitchen.
The broth folks at Swanson say beets, farro, fig relish and other unexpected ingredients will make their way into soups in 2008. Good heavens. Beets? Bleecch. Farro? Don't know what it is. Figs? Like them in fig newtons. Didn't know they had a relish side.
By keeping a close watch on recent soup trends, Swanson Broth developed a short list of "emerging" and "embraced" trends in food. The "emerging" spectrum represents what's happening with haute cuisine, for the most part at restaurants with experimental chefs; while "embraced" refers to the home kitchens of creative cooks and more mainstream restaurants. Some of the trends apparently point to these additional ingredients making their way into soup in '08: pomegranate, cauliflower, short ribs, blood orange, artichoke, whole grains, mango, and coulis, which is some sort of French sauce. I can get down with short ribs and whole grains. Maybe I'll just stick with my roasted chicken and lentil soups, vintage 2007, currently in the the cupboard.
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