SOUP...ER!

It's a warming thought in the middle of Summer that according to the survey carried out for the annual Publican Food Report, soup is still the number one starter in pubs, and the most popular in terms of total dishes.

The market has witnessed a growing popularity for thick, chunky, home-made soups made with authentic ingredients as consumer expectations of higher quality and a more authentic feel increases.

Why not serve a seafood broth as a main course made using whole cuts of fish and served with new potatoes and a tomato and onion salad? Garnishes such as cheese, croutons, pesto or a swirl of cream are a cost-effective way of adding value to soups, while unusual garnishes such as finely-sliced vegetables or toasted nuts and seeds can turn a simple soup into a more premium option.

Got a soup recipe you want to share with us? Please email it to: marketing@nnlvsa.co.uk

Full article at: www.thepublican.com