January 2017: National Soup Month

  When the cold weather is in abundance, there is nothing better than sitting down with a warm bowl of soup. January is National Soup Month, which originated in the United States but since has spread across the world and is now widely celebrated. Here are a few facts about Soup:     Historical evidence shows soup dates back to 20,000 B.C when the invention of waterproof containers enabled people to boil their food. Soup became known for its warming effects and has been used as an antidote for a variety of illnesses and symptoms including physical exhaustion. The first American cookbook to include several recipes for soup was published in 1742 by William Parks. In 1897, Doctor John T. Dorrance, a chemist with the Campbell Soup Company invented condensed soup, which allows soup to be packaged into a smaller can and sold at a lower price. The 1990’s, the canned soup market expanded rapidly which made soup easier and quicker to prepare. Today different varieties and textures are readily available almost everywhere. Diane Lilley, Food & Beverages Manager at Orchard Care Homes, says “I Love soup, especially at this time of year. The flavour and texture is so versatile so can be suited to different needs and preferences. “The benefits of soup are well known, it is nutritious, healthy and comforting. Fresh homemade soup is served in our homes daily and the residents really enjoy tasting the flavours that the chefs expertly put together.” Here is Diane’s recipe for French Onion Soup with Gruyere Croutons: 5 Onions peeled and thinley sliced 3 Garlic Cloves peeled and cruched 25g/1oz Duck Fat 2 Shots of Brandy 2 or 3 Glasses of Red Wine 100 ml Balsamic Vinegar 300 ml Fresh Beef Stock 8 Slices of Bread 100g/4oz Gruyère Cheese 25g/1oz Butter Small bunch flat Leaf Parsley Seasoning Place the onions in a pan over a medium heat, sauté with the duck fat and crushed garlic until golden brown in colour for about 10 minutes. Then add the brandy, cook for 2-3 minutes, add the red wine and allow to cook for a further4-5 minutes before adding the balsamic and the beef stock. Bring to the boil and simmer for about 10 minutes. Remove the crust’s and place the bread in the oven to crisp on both sides. Butter one side, sprinkle with the cheese. Season the soup with salt and pepper, divide the soup between the serving bowls and place the croutons on top then place in the oven to melt top and serve, adding the parsley if desired.