Food truck owners are consistently looking for a ways to get their customers to spend a little bit more cash with each of their orders. A study by Technomic suggests that adding soup to your food truck menu, or, if you already have it on your menu, promoting it more is the way to accomplish this task. According to the study, the percentage of respondents who occasionally order soup is up to 62% from 43% just two years ago.
Need more convincing? Here are four more reasons to add soup to your food truck menu:
Consumers also report that they will be looking for healthier options in 2013, so providing soup as a possible substitute for a side can be very profitable and also satisfy their demands.
Soup is cheap to produce and a good way to reuse ingredients that you already stock in your kitchen.
Soup is a versatile dish that can range in flavor from the more traditional and comforting to new, exotic and daring.
Soup can increase guest checks by up to 15%.
Winter is the perfect time to add soup. Colder weather means everyone is trying to warm up and it is time to innovate and try to cater to customers’ tastes even more.
Wondering how to market your new soup items? Here are some tips:
Go local. Making your soups from local, in-season vegetables will not only make them taste better, it will be better for the environment AND force you to get creative.
Make it from scratch. Making your soups without the help of bouillon or boxed broth will ensure that it has a depth of flavor as well as your food truck’s own unique taste.
Try unique garnishes. Garnishes can be an easy and inexpensive way to upgrade your soup from a traditional staple to that unusual dish your customer has been craving.
Goto the next page to find a full list of traditional regional soup varieties any food truck can use to find a fit for their concept and warm their customers during the coldest times of the year.
The internet is full of fabulous fun facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided that when these fun facts pop up, that we would share them with you, our readers, in our section titled “Did You Know?”
For today’s Did You Know food fun facts we will look at Vichyssoise.
The Facts: Vichyssoise (vee-shee-SWAHZ) is a cold soup made of puréed leeks, onions, potatoes, cream, and chicken stock that was invented in America in 1917 and named after the French town of Vichy—long before Vichy would become the seat of France’s Nazi collaborationist government.
Louis Diat was the chef at the Ritz-Carlton hotel in New York City for most of the first half of the 20th century. In 1950, he recounted to The New Yorker magazine the potato and leek soup of his childhood, and how he would cool it off during the summer by pouring in cold milk, which resulted in a delicious summer soup. He decided to make something similar for the patrons of the Ritz.
French chef Jules Gouffé published a similar recipe with potatoes, leeks, chicken stock and cream, in Royal Cookery, in 1869, but did not serve it cold.
November 18th is National Vichyssoise Day.
Chef Anthony Bourdain lists vichyssoise as the catalyst of his lifelong passion for food, telling of a transatlantic voyage on the Queen Mary at the age of 9, when he first discovered this “delightfully cool, tasty liquid.”
In the 1992 movie Batman Returns, Bruce Wayne is surprised at its temperature, saying “It’s cold!” to which his butler, Alfred responds that “It’s supposed to be cold.”
Vichyssoise fun facts we missed?
If you are aware of any fun facts we may have missed, please feel free to let us know in the comment section below. We always love to add to these lists. If we can verify that the facts is just that, a fact, we will give the reader credit in the article.
In honor of National Clam Chowder Day, we are sharing this fantastic recipe that includes a little salt pork to add to the flavors of the chowder. This is the perfect dish to serve during the cold winter months.
Add the salt pork and 1 cup water into pot, simmer for about 10 minutes.
Add large onion chopped to the pot, let simmer for about 20 minutes until the onions are translucent. The longer you let simmer the more flavor blends. At this point add the potatoes and clam juice to the pot. The clam juice should cover the potatoes.
Cover the pot and let simmer until the potatoes become tender not mushy. Then add the clams, butter, dash of salt and fresh ground pepper. Cover pot and let simmer for 5 minutes, then turn stove off and let set the chowder sit on the stove.
At this point if you’re making it a day ahead pack it in ice to chill quickly then refrigerate.
If serving the same day, add the cream and whisk in the flour to the desired thickness. Serve with fresh ground pepper and chowder crackers.
The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”
For today’s Did You Know fun food facts we will look at Bouillabaisse.
The Facts: Bouillabaisse is a traditional Provencal fish stew originating from the port city of Marseilles. The French and English form bouillabaisse comes from the Provencal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).
The name bouillabaisse comes from the method of the preparation — the ingredients are not added all at once. The broth is first boiled then the different kinds of fish are added one by one, and each time the broth comes to a boil, the heat is lowered.
There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish; sea robin; and European conger; and it can also include gilt-head bream; turbot; monkfish; mullet; or silver hake. It also usually includes shellfish and other seafood such as sea urchins, mussels; velvet crabs; spider crab or octopus. More expensive versions may add langoustine (European lobster). Vegetables such as leeks, onions, tomatoes,celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread.
What makes a bouillabaisse different from other fish soups is the selection of Provencal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, in a certain order, and brought to a boil; and the method of serving. In Marseilles the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.
December 14th is National Bouillabaisse Day.
According to tradition, the origins of the dish date back to the time of the Phoceans, an Ancient Greek people who founded Marseille in 600 BC. Then, the population ate a simple fish stew known in Greek as ‘kakavia.’
Something similar to Bouillabaisse also appears in Roman mythology: it is the soup that Venus fed to Vulcan.
According to Curnonsky, there is a legend that bouillabaisse was first brought by angels to the Three Marys of the Gospel, when they were shipwrecked in the marshes between the two branches of the Rhone River near Arles.
The dish known today as bouillabaisse was created by Marseille fishermen who wanted to make a meal when they returned to port. Rather than using the more expensive fish, they cooked the common rockfish and shellfish that they pulled up with their nets and lines, usually fish that were too bony to serve in restaurants, cooking them in a cauldron of sea water on a wood fire and seasoning them with garlic and fennel. Tomatoes were added to the recipe in the 17th century, after their introduction from America.
While it may not be summer, it certainly is National Gazpacho Day. In honor of the holiday, we are providing a recipe from Souper Freak, a food truck that patrols the streets of Baltimore, Maryland.
Summer Gazpacho with Grilled Shrimp
1 pound shrimp, peeled and deveined
1/2 cup olive oil mixed with garlic powder for shrimp plus 1/2 cup extra virgin olive oil for gazpacho
2 cloves garlic (optimally softened by grilling in an aluminum foil packet while you grill the shrimp, see below, then coarsely chopped)
1 slice white bread, crust removed
3 tablespoons red-wine vinegar
15 tomatoes, pureed and strained through a China cap strainer, plus 6 tomatoes, seeded and diced, for gazpacho
9 Kirby cucumbers, stripe-peeled, seeded, and diced
4 scallions, white parts only, thinly sliced
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced3 jalapeño chiles, stemmed and seeds removed from half
1 teaspoon sugar
1 teaspoon salt
2 tablespoons lime juice
1 teaspoon Spanish paprika
Cilantro and lime wedges for garnish
To make the shrimp and garlic, place the shrimp on a low-heat charcoal or gas grill. (Use a grill basket or skewer the shrimp.) Use a basting brush to coat the shrimp with the garlic olive oil. Grill until shrimp just turns pink.
Place the garlic cloves and a dab of olive oil in an aluminum foil pouch and grill until garlic is softened. Set aside for gazpacho. Store cooked shrimp in a container with a tight-fitting lid in the refrigerator until ready to serve.
To make the gazpacho, place the white bread on a plate and soak it with the vinegar. Combine tomato purée, cucumbers, scallions, and peppers. Take one-quarter of the vegetable mix and blend it in a blender with the vinegar bread, grilled garlic, one-half cup olive oil, jalapeños, sugar, salt, lime juice, and Spanish paprika.
Pour the mixture back into the remaining vegetable mix. Add the chopped tomatoes. Stir to combine. Chill for at least two hours.
BOSTON, MA - After a successful social media push, Boston will get a visit from the infamous Soup Nazi. The Soup for Boston Facebook confirmed that August 3rd, the city will have the chance to enjoy the flavors of the Seinfeld Soup Nazi’s food truck.
Last month, the Facebook page started asking Boston’s soup and Seinfeld fans to help convince the sitcom Soup Nazi to bring the good stuff to Boston.
The page said it was created on June 8, and as of yesterday had 369 “likes.”
The creator of the page said:
The “mission” of the page reads: “For years he’s denied us soup. Now is time we fight back. ‘Like’ this cause and help bring the Soup Nazi to Boston!”
The Seinfeld Food Truck, manned by Seinfeld’s own “Soup Nazi,” played by actor Larry Thomas, will hand out free iconic Seinfeld food samples like Junior Mints, Mulligatawny soup, non-fat yogurt and black and white cookies.
The treats will hit a note with fans familiar with the hit sitcom’s food-related episodes. No word yet on whether Thomas will dish out marble rye.
He will, however, give away Seinfeld souvenirs and pose for photographs with fans.
The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, during our research for our daily content, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in a new section titled “Did You Know?”.
For today’s Did You Know we will look at Soup fun facts.
The Facts: Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
The earliest archaeological evidence for the consumption of soup dates back to 6000 BC, and it was hippopotamus soup. Do you suppose there are any mobile food trucks that will bring back this retro cuisine?
February 4th is National Homemade Soup Day.
Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch.
Americans eat more than 10 billion bowls of soup each year.
Women are twice as likely to order soup for lunch as men.
When Andy Warhol was once asked why he painted the iconic soup cans, he said: “I used to have the same (Campbell’s soup) lunch every day for 20 years.”
Soup Fun Facts We Missed
Please feel free to let us know if we may have missed some soup fun facts in the comment section below. We always love to add to these lists. If we can verify that the facts is just that, a fact, we will give the reader credit in the article.
Although we had plans to release a story this afternoon profiling a soup cart in the San Francisco area, we are going to put that particular story on hold until we are able to finish up on our research. We apologize for the delay, but only wish to give our readers original content, and fully fact checked stories.
In the meantime, we thought it might be fun to publish a soup recipe that ties into the Meatless Monday theme we posted earlier, alpha-carotene carrying vegetables. It may not be something my daughter is a fan of, but the many variations of carrot soup can not only be good for you, but in my opinion, it may be one of the best tasting vegetable soups one can cook up quickly and easily.
Cook Time: 45 minutes
2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Parsley sprigs, for garnish
Over medium high heat, in a 6-quart pan, add the butter and onions, stir often, and cook until onions are limp.
Add the broth, carrots, and ginger. Cover and bring liquid to a boil. Reduce the heat and simmer until carrots are tender.
Remove from heat and transfer to a blender. Do not fill the blender more than half way, for safety purposes; perform this step in batches if you need to. Cover the blender (release one corner of the cover to prevent a vacuum and possible explosion) and then hold a kitchen towel over the top of the blender. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
Ladle into bowls and garnish with tablespoon of sour cream and parsley sprigs.
We hope you enjoy this recipe as it is the beginning of soup season, and has the added upside that it gives you another healthy menu option for Meatless Monday.