Winter Warmers Series: Part 1 Soups

Warhol’s Soup Cans

Nothing could be better on a cold winter’s day than a piping hot bowl/cup/mug of soup. Sanskrit in origin, the word soup is derived from ‘su’ and ‘po’, meaning good nutrition. So, if you’re going to eat soup, do it properly. Forget that stuff out of a can, it’s just completely unsouptable. Dust off your soup spoon and get in to some Yellow Octopus recommendations of the liquid food variety.

Andy Warhol ate tinned soup for lunch every day for 20 years, which inspired his iconic soup themed pop art works. The main exhibit, which opened in 1962 at the Ferus Gallery in Las Angeles, consisted of 32 paintings of every type of Campbell’s soup. Though eating canned soup ultimately resulted in the creation of some of the most seminal artistic pieces of the period, we feel this unbelievable feat of human endurance from Andy does not need to be replicated.

For a super healthy chicken alternative with noodles and veggies, try this:

The humble soup was also the centrepoint of infamous Seinfeld episode, ‘The Soup Nazi’. The cantankerous character played by Larry Thomas was based on real life New York soup kitchen owner Al Yeganeh.

Thomas was nominated for an Emmy in 1996 for his portrayal of the dour-faced immigrant with a Stalin-esque moustache, whose catchcry, “No soup for you!” has become firmly ingrained in popular culture. George was denied his Turkey Chili soup by the Soup Nazi, but you don’t have to go without. Check out this awesome modern take:

The second time George goes for the Crab Bisque. Bisque, a rich, cream seafood soup of French origin can be made from any type of crustacean. It’s a very decadent way to warm up this winter. Check out this Crab version:

The super cool Nessie soup ladle. Click to buy now!

Duck Soup, a film starring the famous family comedy troupe, The Marx Brothers, is widely regarded as one of the finest films of all time. It was deemed by the United States Library of Congress to be “culturally, historically, or aesthetically significant”. The same could be said of the meal, duck soup.

Groucho Marx offered the following explanation for the title of the 1933 movie, “Take two turkeys, one goose, four cabbages, but no duck, and mix them together. After one taste, you’ll duck soup the rest of your life.” Whilst that makes no sense whatsoever, and that combination of ingredients would probably result in a horrible tasting soup, duck has been used, particularly in Asian cuisine, as a soup ingredient for centuries.

If you feel like Goulashing out and making a rich, hearty soup that is perfect for the cold then look no further than this Hungarian classic. Part soup, part stew, this classic Eastern European soup was first developed by cattle herdsmen as a staple when eating out in the freezing Hungarian elements. If there is one soup that is built on winter, it’s Goulash. Slow braised meat and smoked paprika make this dish an all-enveloping, blanket-like comfort food. Serve with hearty dumplings (traditional) or crusty bread and it’s more than a complete meal.

Three words: French, Onion, Soup. This absolute classic has been around in some shape or form since Roman times and is stilling going strong. The obvious upshot being, this is a killer soup! The combination of rich meat (generally beef or veal) stock, the sweetness of caremelised onions, that crouton crunch and the salty-umami of melted cheese, all melding in one bowl of steaming calorie-laden goodness, elevates this concoction to soup hall of fame status. Just add an open fire and glass of wine and you’ll be asking yourself, “What’s Winter?”

This delicious version uses the earthy, nutty flavour of the Swiss cheese, Gruyere:
Rest your pot on one of these awesome trivets. Click to buy now!!

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