I first met Jimmy in the mid 60's when I was a student and working at a local late night restaurant in the North of England. It was Jimmy's first trip to UK, so no one knew him..he was the tallest guy I had ever seen, and such a nice guy too.
In the mid 70's it was the pop brigade, BBC TV Center & Top of the Pops Tom Jones, Queen, Englebert, Elton John and loads more bands.
In the 80's in private service Tommy Steele, Brian Ferry. In the 90's Tony Bennet, Cherie Currie, Rod Temperton (M.J.'s Thriller album), Olivia Newton-John.
In 2000's Rod Stewart and many more.
It is something they had with their families growing up and became a staple to warm up on nights coming home from late night gigs, or tours.
It is something that they now enjoy with THEIR families & friends, either at the beginning of a meal, OR a meal with a fresh salad or good bread.
Off stage they are just like the rest of us, they get hungry and need to feel "at home" at the dining table.
Never under estimate the POWER of a really good soup.
Veggies/salting
Use the freshest ingredients you can find, never skimp on quality as it will show in the end results.
Also cut the veggies into a uniform shape/allowing for tender veggies to cook quicker than dense ones ( eg.fresh peas vs parsnips)
Cook the soup well, this does not mean over cook, some soups are better when the veggies are al dente ( particularly true of Asian Style soups).
Until you are" up to form", try and keep to a recipe then later adapt them to your needs.
add a little salt and pepper at the beginning of cooking then taste taste taste throughout the cooking process..adding more at the end of cooking.
You may always add more you cannot remove once added.
If the soup IS too salty, add a peeled potato to the mix and simmer for about 30mins , remove the potato before it falls apart and throw away, it should soak up a lot of the salt.
I use salt sparingly as some of my clients have issues with sodium , and often use citrus juice instead, at the end of cooking.
Dried beans/legumes
Always soak any dried beans overnight ( I know some recipe books say you can do it in 2 hours, but in warmer climes the beans are drier and take longer), I prefer to cook my beans separate and add to the soup cooked; other wise you may over cook the rest of the veggies waiting for the beans to cook.
I also do the same with any pasta or rice for the soups..adding it cooked before serving/packaging ..this way it doesn't cloud the soup.
Beige, black, & green Lentils and black eyed peas, and split green/yellow peas do not need soaking, however the bright orange & yellow Indian lentils do need soaking.
I always cook my beans with bay laurel for flavoring and
always wash the soaked beans then bring to boil and drain & wash again then re-boil adding herbs & spices, salt later.
For South American recipes use Epizote..a dried weed that prevents gas.
Dried herbs vs Fresh
Add dried herbs at the start of cooking and fresh ones at the end ..dried herbs use sparingly, fresh ones add with a flourish.
I also use garlic at the beginning of a recipe and at the end..mainly for piquancy and nutrition especially in winter months
Oils
I prefer to use grape seed oil as it is high in omega 3 & 6 naturally and doesn't break down at high temps. when one is sauteing the base vegetables.
Avoid canola oil and corn oil as they can leave a nasty flavor and are very high in contaminates, especially at high temps.
Stock or water?
that choice is up to the individual.
Most soups can be made with just water & the flavors of the herbs and veggies shine through.
For legume based soups a good stock adds flavor without lots of veggies being added to compromise the dish.
Wines-sherry
Add at the end of sauteing the veggies to de-glaze the pan and to burn off the alcohol.
Any hard alcohol eg. brandy may be added at the end just before service.
Thickening soups
I never use flour, because of the gluten allergy, I sometimes use potatoes or sweet potatoes, or just the vegetables that are in the soup and either blend the soup fully or partially
Milk and cream
I operate a dairy/soy-free kitchen, and use coconut and other nut milks.
Substituting real sour cream when needed ( I personally do not like any of the non-dairy sour "creams" and real cream does not contain any lactose, it is 100% fat)
Nut milks hold up better particularly in warm weather.
I have discussed other additions in previous blogs but here they are again:
Sesame seed oil or tahini paste..added at the end, adds a roasted nutty flavor
Olive oil added at the end add richness to broth based soups
Mustard adds depth of flavor to dried bean soups
Regional Differences
In some Asian restaurants and countries the soup is served at the end of the meal.
In Europe and the West at the beginning of the meal.
In USA where they have grown up on canned Campbells' soup they like theirs a little more sweet than the rest of the world.
In Europe/South America they prefer their soups piping hot, in Southern California, a little cooler.
In London..traditional thick legume soups rules
In the North of England and Scotland, broth based soups where favored.
In Mediterranean & Aegean there are more fish soups available and cooked with local and regionally grown herbs, and lighter soups. With lots of fresh thyme and rosemary and lemons.
In Northern Europe, more robust, hearty soups with lots of cabbages and potatoes, and of course meats & poultry
In Far eastern countries & North Africa.. packed full of legumes and veggies with lots of local flavorful herbs and spices..in warmer climates the food is also spicier.
Served with flat breads and lemons to squeeze over.
Even where veggies are scarce, the soups have lots of flavor from the spices added.
Enjoy making soup and sharing it with friends and family...eat like a Rock Star more often
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