Sitting sweater-bound at our desks, chilly fingers hovering greedily over the meager steam that dissipates too quickly from our coffee, it is easy to grouse and despair over the great yawn of time between now and the lovely sunniness of June. Don’t do it! Resist, we say, or risk missing out on a most pleasurable pairing of gastronomical and meteorological alchemy – because January is National Soup Month.
Yes, while most of the United States is (un)usually dang cold, some smart cookie knew what they were doing when they turned the focus for this page in our culinary calendar to soup. From rich and creamy bisques to hearty chilis, toothsome chowders and fortifying bone broths, the enticing range of options is – forgive us – very much chicken soup to our souls.
Apparently, we’re not the only ones who feel this way. According to research published in Technomic’s 2016 Left Side of the Menu: Soup and Salad Trend Report, soup consumption at restaurants is on the rise, both as an entrée (as opposed to a lower profile side dish) and has surpassed salads as the preferred appetizer selection at LSRs (limited service restaurants).
And why not? There’s seemingly never been a time when soup wasn’t on the menu – the history of food is filled to the brim with evidence of soup, with anthropologists excavating waterproof cooking pottery that dates as far back as 20,000 BC. Bonus fun foodie fact for the day: the word restaurant (originally meaning “food that restores”) surfaced in France in the 18th century as a reference to a Parisian shop that sold rich, meat-based consommés made to “restore” a person’s health.
Soups can be decadent with cream and cheese, or low in fat and swimming in vegetables, but they can also be some of the most flavor-filled options on the menu. From Puerto Rican asopao to Polish żurek, soups are a culture-crossing common tie, reflecting the spice combinations of their origins and making them an accessible way for today’s adventurous diners to sip from the bowl of another’s heritage.
So soups are definitely trending – whether marketed as “stocktails” or broth-based beverages or being whipped up at home in an Instant Pot-fueled cooking frenzy – and to all that we say, hooray. Good for us all. Go enjoy a bowl today and tomorrow and the day after that, too.
If you happen to be in the South or East, allow us to suggest giving Newk’s Eatery’s soups a try. One of the newest additions to the Dinova business dining marketplace, Newk’s Eatery offers a wide variety of food options including grilled and tossed salads, grilled and toasted sandwiches, kettle-batch soups and handcrafted pizzas. Their soup selection ranges from the tried-and-true menu items such as Broccoli & Cheese to unique southern flavors such as Mississippi Black-Eyed Pea Soup. Whether you’re dining out with a group of clients or ordering in for a lunch meeting, a bowl full of soup from Newk’s Eatery will surely add zest to your palate.
To find a Newk’s Eatery near you and see other restaurants within our Dinova Marketplace, visit our database search and download our app. Keep your spoons up for the rest of the month – and all winter long!