Beets, Farro, Fig Relish and Other Unexpected Ingredients Will Make Their
Way into Soups
CAMDEN, N.J., Jan. 3 /PRNewswire/ -- In celebration of National Soup
Month this January, the Swanson Broth experts in the Campbell's Kitchen
have released a taste of what is to come in the world of soup in 2008.
While enjoying a bowl of homemade soup is a wintertime staple, homemade
soups are generating renewed interest in kitchens across America, due to a
general increase in at-home cooking and fueled by a growing desire among
consumers to cook with fresh ingredients.
"The trends we are observing today in homemade soup are a microcosm of
what is happening across the food industry," says Lucinda Ayers, vice
president of Campbell's Kitchen. "The overall trends in flavors,
ingredients and techniques play a role in soups too, and have an enormous
impact on new soups that are being created both at home and in restaurant
kitchens."
By keeping a close watch on recent soup trends -- especially since more
than 83 percent of homemade soups start with broth as a base -- "Swanson"
broth has developed a short list of "emerging" and "embraced" trends in
food. The "emerging" spectrum represents what is happening with haute
cuisine, for the most part at restaurants with experimental chefs; while
"embraced" flavors, ingredients and techniques have permeated the home
kitchens of creative cooks and more mainstream restaurants. As in the
fashion industry, trends in the food industry change quickly at the top,
before they make their way more slowly, and often more enduringly, to the
more universal levels.
The following are 14 of the top "emerging" and "embraced" flavor,
ingredient and technique trends for 2008, as identified by the Campbell's
Kitchen:
"Emerging" Trends "Embraced" Trends
Savory Watermelon Figs
Rhubarb Pomegranate
Parsnips Beets
Celery/Celery Root Cauliflower
Goji Acai
Wild Organic
Pork Belly Short ribs
Grapefruit Blood Orange
Sunchoke Artichoke
Coconut Mango
Farro Whole grains
Candied Caramelized
Confit Coulis
Ceviche Pickled
"Soup is now more than a lunchtime food and no longer relegated to
appetizer status," Ayers says. "More and more people are creating a simple
but so satisfying meal of a bowl of homemade soup by pairing it with a
salad and a fresh loaf of bread."
The following "Swanson" broth soup recipes include flavors and
ingredients that will be "hot" in 2008.
Zuppa de Farro is a Northern Italian soup featuring farro, a
historically popular grain in the Mediterranean, which is experiencing
renewed appeal. A hearty, yet incredibly tasty soup with unexpected
flavors, Roasted Two Potato Soup with Caramelized Shallot Fig Relish
includes both an "embraced" ingredient and technique -- figs and
caramelizing. Creamy Beet Soup features a recently celebrated vegetable
that now appears in everything from main dishes to salads to garnishes on
sandwiches.
But even as at-home cooks are more willing than ever to experiment in
the kitchen, the standard for homemade soup continues to be chicken noodle.
So, while new flavors and ingredients are likely to rise and fall in
popularity, Swanson's Sensational Chicken Noodle Soup remains a classic
recipe for an American favorite in 2008 and beyond.
About Campbell Soup Company
Campbell Soup Company is a global manufacturer and marketer of high
quality simple meals, including soup, baked snacks, vegetable-based
beverages, and premium chocolate products. Founded in 1869, the company has
a portfolio of market-leading brands, including "Campbell's," "Pepperidge
Farm," "Arnott's" and "V8." For more information on the company, visit
Campbell's website at http://www.campbellsoupcompany.com.
SOURCE Campbell Soup Company
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Related links:
http://www.campbellsoupcompany.com
CONTACT:
Beth Gordon, Hunter Public Relations,
+1-212-679-6600 x261, bgordon@hunterpr.com, for Campbell Soup
Company; John Faulkner, Campbell Soup Company, +1-856-968-4301,
john_w_faulkner@campbellsoup.com
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