The Sunday Soup Troop Scoop: Edition 1

The Sunday Soup Troop Scoop: Edition 1

Good evening!

Welcome to the first edition of the Sunday Soup Troop Scoop. It’s our new communique on all things soup - what we’re eating, cooking, learning, and generally what’s new in our world of soup. Most importantly, we want to hear from you. What you’re eating, cooking, what you’d like to see us make, and other ideas the Soup Troop has.

Our long time Soup Troopers know I talk to much, so let’s just get going with it, shall we?

Soup News

Or, soup on the news? We were so honored to be profiled on CBS News last week! It’s awkward to see and hear myself on camera (really, no one told me I sound like Kermit the Frog?!?), but I was so happy to have a chance to talk about our mission - making people happy by providing great soup. You can check out the segment here.

We just launched two new flavors on Stock Up. Our chef collaboration with Katie Parla was such a hit that our Italian Wedding Soup has joined the Stock Up menu. Additionally, we are continuing to lighten up the menu for spring and summer and just droppedMushroom Miso Soup. It’s got one of our most incredible broths.

In the shops, we’re also releasing two brand new menu items this week. A Roast Beef Sandwich that I’m loving. The house-made horseradish sauce gives it that little kick that gets me excited. The second new item is a Tortilla Chicken Salad. This dish takes our famous Aztecan soup and turns it into an incredible salad. I’ll be turning to that several times this week as I realize I need that beach body soon!

How We're Stocking Up This Week

Stock Up is all about making it easy to plan ahead, making sure we always have something delicious on hand. The busier Britany and I get, especially with a little one on the way, we’ve found it so helpful to plan the week of what we’re doing and eating. Unsurprisingly, those two things are often one and the same! I thought sharing some of our ideas could provide helpful inspiration for Soup Troopers also looking to plan their week out. Perhaps you’ll find an idea, and this way you know what to add to your shopping list before your soups arrive.

As the weather warms up, I love going with a hot-climate soup and making a themed meal with it. This week I’m taking our Thai Meatball Soup and pairing it with this chilled Spicy Peanut Noodle Salad from Kenji Alt-Lopez. The cold noodles and vegetables are an awesome foil to both the soup and the temperature outside. It requires a little knife work, but you’re not making the soup, and can prep while the soup heats up.

We’re definitely going to have either our Roasted Tomato Soup or Lentil Soup one night, and I’m going to make our Kale Salad on the side no matter which soup we decide. This salad has been a favorite in our shops for years, and it’s so easy to make at home. We’re sharing the full recipe at the bottom of this email so you can try it at home! Remember that the key, as with almost all food, is to start with great ingredients.

Lastly, I’m going to make sure we have some eggs on hand because I have become addicted to my super easy homemade take on Avgolemono - taking our Lemony Chicken & Rice Soup and transforming it. Find out how to on The Simmer.

So if you’re going to Stock Up this week, you now have a few things to add to your shopping list.

And, oh, as a reward for making it this far through our first Sunday of the Soup Troop Scoop, we're giving you early access to our Memorial Day Weekend get Stock-ed Up event! Buy 6 soups, get a 7th on us. Use the codepreaccessMDW to get first dibs on what we have in stock. Everyone else will find out tomorrow.  

Soup We're Crushing On

I saw this Green Minestrone the other day on Instagram and earmarked it straight away. I love the use of late-spring ingredients like leeks, fennel, peas and more. I’m getting hungry just writing about it. Perhaps it should be on our menu?

Straight From the Troop

We're loving the wayPeter Som is jazzing up our soups at home! Here is ourAsparagus Soup with turkey meatballs, shaved fennel, ricotta and baby kale

We also loved Maddie from EastCoastHealth's rendition of our Carrot & Ginger Soup. She added some cod, pumpkin seeds, and spice! 

Lastly, what are your go-to spring soups? What are you making this time of year? And if you’ve got any ideas for what we should add to our menu, I’m all ears!

Stir the pot this week!

Ben

 

Kale Salad Recipe

Lemon Vinaigrette

1/2 c extra virgin olive oil
1/4 c lemon juice
1 tsp lemon zest
2 Tbsp grated Parmesan
Kosher salt and fresh cracked pepper to taste

Combine olive oil, lemon juice, and lemon zest. Whisk vigorously until the vinaigrette is emulsified. Stir in parmesan. Season to taste with salt and pepper. This yield 3/4 cup of Lemon Vinaigrette, which is good for a few salads. 

To make the salad, wash kale, and tear the leaves from the thick, woody stems. Discard stems. Chop kale and tender stems. 30 minutes before serving, dress the kale with enough vinaigrette so that each leaf is lightly coated. Gently massage the dressing into the kale. This is done in advance so that the lemon in the dressing begins to tenderize the kale. 

Taste before serving, and add vinaigrette, salt, pepper, or parmesan as desired.

 


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