TIP: Use Soup As Sauce | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP: Use Soup As Sauce | The Nibble Webzine Of Food Adventures
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TIP: Use Soup As Sauce

Want to serve your grilled proteins with some kind of sauce, but don’t have the time or the direction? An honored shortcut is to use a can or carton of soup.

A packaged soup can quickly be turned into a tasty sauce, and add color and richness to dishes. By mixing the soup concentrate with herbs or spices, you can have your sauce in minutes.

  • Cream soups have long been used by busy housewives: Has anyone not had a sauce made from Campbell’s Cream Of Mushroom Soup? Don’t overlook Cream of Asparagus and Cream of Celery.
  • Non-cream vegetable soups (less fat and calories) are a particular favorite of ours. We often use the Pacific brand, an organic line with nice soup options: Butternut Squash, Cashew Carrot Ginger, Chipotle Sweet Potato, Curried Red Lentil (the soup is actually yellow), French Onion, Poblano Pepper & Corn, Roasted Red Pepper & Tomato, Rosemary Potato and Thai Sweet Potato, for starters.
    These two categories of soup, undiluted or diluted to the consistency you like, can be quickly heated in the microwave and placed on a plate, with the protein on top.

    You can also use broth—beef, chicken, mushroom, vegetable—but you need to use a bowl instead of a plate.


    Soup topped with a fish fillet and garnished with sliced green onions and lots of fresh herbs. Photo courtesy VitalChoice.com.


    Pick up a quality soup to use as your sauce. Photo courtesy Pacific Foods.

    But before you open the soup, think of what you have on hand to enhance the flavor and appearance:

  • Balsamic or flavored vinegar
  • Citrus zest
  • Crumbled soft cheese (just a dab)
  • Dots of cream or flavored olive oil (use a squeeze bottle or
    clean medicine dropper)
  • Herbs
  • Seeds or chopped nuts
  • Spices
  • Raw veggies (use a fine dice of anything)
    Even though you start with packaged soup, you end up putting your own stamp on the sauce.

    And, given the different soups and enhancements you can add to them, you have endless possibilities!

    So the next time you look at plain grilled chicken, fish or tofu, just open the pantry and fridge to see what you can turn into a soup-based sauce.



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