Question:
Soups are cost-effective menu items that often reduce in-house food waste...can you suggest some hearty cold-weather soup ideas?
Answer:
Ancient grains and legumes are healthy and on-trend. I use them in soups as often as I can to give them a hearty texture and more fiber. I add broccolini and house-made croutons to my mushroom-lentil soups—then top with a fried or soft-poached egg. Ramen is another easy-to-customize, popular menu item—I mix it up with different toppings such as Kabocha squash, black radishes, kimchi, enoki mushrooms, and piles of fresh herbs. Kale is a great addition to chilis and meat stews, while coconut milk adds a subtle difference to vegetable purees.
Vic Vegas