October 1, 2004
RH Staff
THE COMPLETE EXPERIENCE: Robust stews and soups offer customers a satisfying blend of flavor, color, texture and aroma. |
Sippable, slurpable, steamy one-bowl wonders are warming favorites during the cool weather months. On our recipe pages you'll find hearty ideas such as Chef Bill Poirier's Cream of Winey Mushroom Soup from Sonsie in Boston, Chef Arturo Boada's recipe for Papas Bravas from Solero Restaurant in Houston, and a shrimp-based Mexican Stew from Chef Tom Rhyneer of the Everett, Wash., Golf and Country Club.
If your customers like to chill out with soups, consider the recipes for Senagalese Soup, or Chilled Lemongrass Soup with Gold Kiwifruit, Pineapple and Coconut Tapioca from Ken Oringer of Clio in Boston. Among our seasonal recipes are Tri-Color Pumpkin Soup, Roasted Yellow Pepper Peanut Soup, and Braised Lamb with Black Mission Figs.
According to the Menu Trak study conducted in 2004 by RESTAURANT HOSPITALITY, approximately 79% of respondents in the fast casual restaurant category reported offering chicken soup in the past 12 months. Additionally, about 60% reported offering chili and 57% reported offering vegetable soup in that same time period.
In the recipes, look for the global flavors of Brazilian Pork Stew, Cheesy Chicken Tortilla Soup, and White Bean Soup with Parmigiano-Reggiano Crostini.
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