Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Soups

PRODUCT: Bertolli Premium Meal Soups For Two

Beefy goodness: our favorite from the new
Bertolli Premium Meal Soups. Photo courtesy
Bertolli.

 

Have you seen the “soup opera” chefs in TV commercials, extolling the virtues of Bertolli Premium Hearty Soups?

The soups look just as good in person as they do on TV, and live up to the advertising claims that they’re chock full of fresh-tasting ingredients.

Indeed, the large chunks of mushrooms and zucchini we bit into tasted just-cooked and were full of flavor. All frozen foods included in the soups are flash-frozen to “maintain peak freshness.” As Bertolli has proved, when the ingredients going into the flash freezer taste great, they taste just as good when cooked.

Cooking is simple: Add the contents of the bag into a cup of boiling water and simmer. Five minutes later, you’ve got a pot of hearty soup.

We recently went to a tasting of the new line of soups, introduced by one of our favorite Top Chef contestants, Fabio Viviani. Having added professional spokesperson to his résumé, Fabio said that he’s now on the road 300 days a year.

 

Yet despite the unenviable travel schedule, Fabio was as energetic and charming as he was on Top Chef (or even more so, since he wasn’t battling other cheftestants and facing panels of judges).

Here’s the soup menu (garnish with fresh herbs and/or a spoonful of grated Parmesan cheese):

  • Chicken Minestrone: Roasted white meat chicken, beans, zucchini, yellow squash, carrots, tomatoes and pasta in a hearty vegetable broth.
  • Roasted Chicken & Rotini Pasta: Roasted white meat chicken, pasta, zucchini, yellow squash, carrots and celery in a chicken broth.
  • Tomato Florentine & Tortellini with Chicken: Cheese tortellini, large chunks of white meat chicken, spinach and tomatoes in a rich tomato bisque with a hint of basil (basil freak that we are, we topped it with a chiffonade of fresh basil).
  • Tuscan-Style Beef with Vegetables: Large chunks of beef, mushrooms, yellow squash, zucchini, carrots and celery with bowtie pasta in a beefy broth.
  •  
    We happily consumed them all. The two we’ll buy again are the velvety Tomato Florentine & Tortellini with Chicken and the hearty Tuscan-Style Beef & Vegetables.

    Why not the chicken soups? We make a large pot of chicken soup every other Sunday and prefer our own. But those who buy chicken noodle soup now have a more sophisticated option.

    Three points about the soups:

  • “Meal” Soups: The 24-ounce packages, with the addition of one cup of water, yield 32 ounces of soup—enough for two adults. But unless you’re a light eater, you’ll need more to fill up on: a large salad, for starters. Bertolli paired the soups with different artisan breads, a nice touch.
  • Price: The soups aren’t inexpensive: The bag will cost $8.59 or so. But the price is justified by the quantity and quality of the ingredients you’ll be digging into.
  • Sodium: As with almost all prepared foods, there’s a ton of salt—mostly hidden, as the soups taste just fine. But one serving comprises 45% of your DV of sodium.
     
    Still, with the cold days of winter approaching, you know that you can walk into the house, open the freezer and enjoy hot and hearty soup in about 10 minutes. Start boiling the water before you hang up your coat.

    Learn more at VillaBertolli.com.

    Find more of our favorite soups and recipes in our Gourmet Soup Section.

    How many types of soup have you had? Check out our photo-filled Soup Glossary.

      

  • Comments

    COOKING VIDEO: Chilled Cucumber Soup Recipe

     

    We love elegant, chilled cucumber soup.

    It’s refreshing and low in calories—we use nonfat Greek yogurt instead of the whole milk yogurt and sour cream used in the video recipe. And it’s less costly to make than gazpacho.

    Cucumber soup is customizable in texture, from chunky to smoothie-like (you can drink the latter from a glass or cup). While the video host uses an immersion blender, you can use a regular blender or food processor for a finer texture.

    Cucumber soup is receptive to a broad variety of favorite seasonings. While garlic, dill and mint are traditional, you can change the recipe by adding basil, celery seed, curry powder, minced jalapeño, minced onion, shallot, tarragon, thyme and/or sage.

    Serve the chilled soup in plastic cups for parties—either with a spoon or as a puréed, drinkable version.

    We’ll be serving it as part of our Labor Day menu. Try it!

       

       

    Comments

    JULY 4TH FOOD: Chilled Raspberry Soup With Blueberry Garnish

    This refreshing, chilled raspberry soup can be garnished with blueberries for a red, white and blue dessert. You can do the reverse as well: blueberry soup with a raspberry garnish. Make it in five minutes in a blender or food processor.

    The recipe is courtesy of EatWisconsinCheese.com, a great source of recipes with all kinds of dairy products produced in our second largest dairy* state.

    *The top 5 dairy producers, by total milk production, are California, Wisconsin, Idaho, New York and Pennsylvania.

    CHILLED RASPBERRY YOGURT SOUP
    Makes 4 six-ounce servings.

    Ingredients

  • 2 cups fresh or frozen unsweetened raspberries
  • 1 cup vanilla yogurt
  • 1 cup milk
  • Juice and zest of 1 lemon (about 2 tablespoons
    juice and 1-1/2 teaspoons zest)
  •  

    A delicious summer soup. Have it for
    dessert. Photo courtesy EatWisconsinCheese.com.

     

  • 1 to 2 tablespoons light brown sugar, packed, to taste
  •  
    Preparation
    1. Place all ingredients in blender and blend until smooth.
    2. Serve immediately, or cover and refrigerate for up to 4 days.
    3. Garnish with additional yogurt and raspberries, if desired.

    More Fruit Soup Recipes

  • Chilled Papaya & Watermelon Soup
  • Melon Gazpacho
  • Fizzy Fruit Soup
  • Diet Fruit Soup
  •   

    Comments

    CONTEST: Win A Gourmet Food Prize In The Gourmet Giveaway

    Celebrate Cinco de Mayo with tortilla soup,
    and enter the Gourmet Giveaway. Photo
    courtesy Wolfgang Puck.

     

    Fans of the Gourmet Giveaway know that our gourmet food giveaway went on hiatus in February, as we were building its new home on TheNibbleGourmetMarket.com.

    The Gourmet Giveaway is back, with three gift baskets from Chef Wolfgang Puck.

    All you need to do is enter your email address. To enter, go to TheNibbleGourmetMarket.com, scroll down, and click the box right underneath the shopping cart.

    The gift basket is filled with Chef Puck’s Signature Tortilla Soup—which we’re going to enjoy again on Cinco de Mayo—plus other gift items from Chef Puck.

    The Wolfgang Puck soup line is delicious, certified organic and has several gluten-free choices. You know from the first taste that you’re dealing with top-quality ingredients.

    You can purchase the Wolfgang Puck soup line at fine retailers nationwide and online.

     

    We liked the three varieties we tried—Classic Minestrone, Signature Tortilla and Tomato Basil Bisque—so much that we can’t wait to try the rest of the 17 varieties of soups, including Creamy Butternut Squash, French Onion, Old Fashioned Potato, Roasted Red Pepper with Tomato, Thick Hearty Vegetable and Vegetable Barley.

    The gluten-free soup varieties include Black Bean, Hearty Lentil Vegetable, Free Range Chicken With White And Wild Rice, Signature Tortilla and Tomato Basil Bisque. See the full list.

      

    Comments

    TIP OF THE DAY: Leeks


    Lovely leeks. Photo by Marlon Paul Bruin |
    SXC.

     

    On this past Sunday’s episode of Desperate Housewives, Susan Mayer had no idea what the long white vegetable that looked like a ginormous scallion was.

    While it seems improbable that anyone who has ever strolled through a produce aisle can’t recognize a leek, it gave us this Tip Of The Day idea.

    Leeks—a member of the onion species, allium—are in season now, and anyone who likes onions should cook some up.

    To those Latin students who know that allium is garlic: garlic is also a member of the onion species, as are chives, shallots and ramps (wild leeks).

    The edible portions of the leek are the white onion base and light green stalk. The bittersweet dark green portion at the end of the stalk is usually discarded.

    Some recipes use only the white base. Save the light green portion for salads, stocks, quiche, burgers, general garnishes and so forth. Or batter and fry them as fried onion stalks, instead of onion rings.

     

    Julia Child first introduced us to leeks in Mastering The Art Of French Cooking: leeks braised in butter (served with hot entrées, or served cold with cold meats and seafood), leeks browned with cheese and leeks in a ham quiche.

    We later learned to love leeks as a soup ingredient. Scotland’s cock-a-leekie soup (chicken and leeks), leek and potato soup and vichyssoise—that delightful cold summer soup made of potatoes and leeks—are the most famous leek soups. Leeks are also the main ingredient in three-onion soup, along with onions and shallots.

    Here’s a variation on that soup—a recipe for two-onion soup, made with leeks and sweet onions, also in season. Turn it into three-onion soup by adding a couple of minced shallots or garnishing it with chopped chives.

  • See the many types of soup in our Soup Glossary.
  • One last note: Leeks grow in sandy soil. Rinse them several times and look for sand.
  •   

    Comments

    COOKING VIDEO: Pea Soup With Ham Recipe

     

    What do do with those Easter ham leftovers: make a fresh, spring pea soup with diced ham.

    Peas are in season, and soup never tastes better than when made with fresh peas.

    Fresh pea soup (you can substitute frozen green peas) tastes brighter and more luscious than split pea soup. Just watch this video with Chef Peter Sherlock.

       

       

  • Do you know your peas and legumes? Check them out in our Beans & Legumes Glossary.
  • Comments

    COOKING VIDEO: Spring Soup With Spring Herbs

     

    If you enjoy soup as comfort food, here’s a lovely and easy seasonal recipe, made with an abundance of spring herbs. The base is familiar—potatoes, onions and broth—but the quantity of fresh herbs makes it a completely different experience.

    The British chef provides both gram and ounce equivalents. Note that the products called double cream and single cream in the U.K. refer to heavy cream and half-and-half, respectively, in the U.S. We recommend using the half-and-half.

       

       

  • What other foods get lost in translation? See our “translation chart” of U.S. and U.K. food terms.
  • Check out the history of soup and the different types of soup (with beautiful photos). Not only did soup have to wait for fire to be harnessed; it also had to wait for a leakproof, fireproof vessel to be cooked in!
  • Find our favorite soups and soup recipes in our Gourmet Soups section.
  • Comments

    TIP OF THE DAY: Discover Pho Vietnamese Soup

    Add as many basil leaves, bean sprouts and
    scallions as you like. Photo © Simon
    Gurney | Dreamstime.

     

    Last night on “Top Chef,” contestant Dale Talde won the fondue Quickfire Challenge with his adaptation of the Vietnamese soup, phö (pronounced fuh).

    Phö is a symphony of flavors—one of the world’s great soups. It is a complex and flavorful beef broth seasoned with cardamom, chile, cinnamon, clove, coriander, fennel, ginger, onions and star anise.

    The broth is piled high with stewed beef, rice noodles, basil, bean sprouts, cilantro and scallions, and is topped off with fresh lime juice squeezed at the table. The ingredients create a heady aroma and flavor.

    Hearty enough to be served as a main course for lunch or a light dinner, the Vietnamese enjoy phö for breakfast. It’s a winner any time of the day.

    Learn more about phö and whip up a batch with this recipe.

  • Discover other types of soup and the history of soup in our Soup Glossary. Mankind is up to 43,000 years old; for the majority of our existence, we have had no soup!
  • Find more soup recipes.
  • Comments

    TIP OF THE DAY: Healthy Soup

    It’s winter, it’s cold and soup is warm comfort.

    It’s also Healthy Food Month at THE NIBBLE; so combining both concepts, we’ve got healthy soup recipes for you.

    Starting with 10 tips for “enlightened soupmaking,” you’ll see that you don’t need to sacrifice flavor to make family favorites and dinner party soups.

    The Hot & Sour Soup in the photo is incredibly flavorful, is much more exciting than restaurant versions, and has only 143 calories per serving. It takes a mere half-hour to prepare.

    So, get out the stock pot and start cooking!

  • Find more soup recipes in our Gourmet Soup Section.
  • Check out our favorite garnishes for almost every type of soup.
  •  

    Hot & Sour soup. Photo courtesy Turner
    Publishing Company.

    Comments

    TIP OF THE DAY: Serve Soup In Shots

    A large bowl of soup can be a filling first course at dinner. A shot glass of soup gives a satisfying two sips and leaves room for other dishes.

    It’s also a perky way to start off a meal. Simply fill shot glasses or small juice glasses with soup and add a garnish or two.

    Here, the first garnish on the tomato soup is a dab of crème fraîche (substitute nonfat Greek yogurt or sour cream). It’s followed by a julienne of vegetables—carrot, turnip and zucchini—fresh or lightly steamed, which make a beautiful pattern. Microgreens add the final touch.

  • Garnishes for soup.
  • Soup Glossary: types of soup.
  • 10 tips to make better soup.
  • Recipes, product reviews and more in our Soup Section.
  •  

    A glam soup shot. Photo courtesy
    SweetFlavorFL.com, which sells plastic shot
    glasses and small party dishes.

    Comments (1)

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact