Kerry Dunnington
Visit www.hotelfandb.com and click on Extras &
Galleries for Kerry’s recipe for Wedding Butternut
Squash, Eggplant, and Black Lentil Soups.
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  y mother transformed
leftovers into another
meal, often becoming
a basis for soups. Building stock
from vegetables, vegetable
water, and meat and/or poultry
essence, she believed “the
sky’s the limit.” As a result, I create soups just as she
did. There isn’t a right or wrong way to prepare soup.
Combinations of meat, vegetables, and seasonings
work to the limit of ones imagination. Served as a
starter, entrée, or dessert, soup is comfort food and
always appreciated.
My food-related career has taken me from hotel
general manager to catering and author of This Book
Cooks. Interest in all things food and entertaining has
spurred my interest in many restaurants. During this
dining-out career only twice have I seen a “soup
sampler” as part of the menu. On both occasions, small
vessels (3–4 ounces each) were presented as a trio. The
presentations were unique and visually pleasing, and
the aroma mouth-watering.
For a trio of soups, I prefer a combination that
considers presentation, color, balance, texture, variety,
and seasonal foods. When the winter season approaches,
thoughts of hearty robust soups featuring autumn
vegetables and chunks of poultry and/or meat come to
mind. An example of a trio compatibility is Wedding
Soup, Eggplant Stew with Black Lentils, and Butternut
Squash Soup. Soups may be served in any number of
innovative, dramatic, and fashionable vessels now readily
available. Complement the soups with a bread bar.
Cornbread, warm rolls, and authentic French or Italian
bread are likely choices for this soup sampler trio.
To complete the dining experience, offer a wine to
complement each soup.
Diners and weary travelers are looking for comfort
food with many flavored bites. And soup samplers are a
welcome addition to the usual hotel restaurant menu
mix and may successfully be served in bars as well as
offered as casual light fare. Serving small quantities
offers big rewards. Soup is inexpensive to produce,
resulting in high profit margins. Using on-hand
ingredients minimizes food waste, cuts costs, and
challenges chefs to create unique combinations.
Ethnic soup samplers leave a lasting impression as
well. Examples are Suan-La Tang (Szechwanese Hot and
Sour Soup), Indian Sambar (Lentil and Vegetable Soup),
and Indonesian Terung Lodeh (Prawn and Eggplant
Soup). Accompany with breads and drinks authentic to
the country. Soup is not only satisfying, but serving it as
a sampler is unique and an experience that will bring
customers back time and time again.
Kerry Dunnington is the author of This Book Cooks (www.thisbookcooks.com).
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