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What Types Of Soup Spoons Do You Need?
Soup spoons can be found in a wide variety of shapes, sizes, and colors but they can usually be classified by the size of the bowl or the part of the spoon that is used to hold the soup. In general, the exact type of soup spoon you will need will depend on the type or texture of the soup you are serving.
Some kinds of spoons are used in certain cultures and for their respective recipes such as the Chinese soup spoon. Chinese soup spoons are most often made from ceramic or porcelain and feature a flat, oval shaped bowl with a thick handle. This type of soup spoon is ideal for thicker soups such as those containing noodles as well as for thinner, broth based soups.
In Greece, fasolada spoons made from either a strong metal or wood are in order for thick soups as they have a deep, sturdy bowl. For Caribbean inspired foods such as callaloo, a thick soup made with crab meat and okra, use wooden callaloo spoons with their generous, oval shaped bowls.
For creamy soups, choose spoons made from silver or basic plastic. Smaller cream soup spoons hold about a teaspoon of soup and are best for bisques and the creamiest, smoothest of soups. The larger type of cream soup spoons with its bigger bowl and longer handle is better suited for heartier soups such as chowders and gumbos that contain chunky ingredients like pieces of shrimp.
For broth based soups choose oval soup spoons, sometimes called place spoons, and also usually made from plastic or silver. The oval shaped bowls of these spoons feature a pointed tip and can hold about a tablespoon of soup. These larger spoons often double as serving spoons and can be used for eating and serving other dishes such as casseroles or desserts.
Winter Vegetable Soup Recipe
What You Need
• 6 cups water
• 3 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
• 1 medium onion, diced
• 2 medium Yukon Gold potatoes, peeled, diced
• 3 medium leeks, thinly sliced
• 3 medium carrots, peeled, diced
• 3 medium parsnips, peeled, diced
• 2 medium turnips, peeled, diced
• 1 small celery root, peeled, diced
• 1 small fennel bulb, trimmed, cored, diced
• 2 garlic cloves, smashed
• Freshly ground black pepper to taste
How to Make It
In a large saucepan with a lid, combine the water with 2 of the 3 tablespoons of olive oil and the kosher salt and bring the mixture to a boil.
Add in the diced onions and potatoes, the sliced leeks, diced carrots, parsnips, turnips, celery root, fennel, and the smashed cloves of garlic. Season the vegetables generously with freshly ground black pepper.
Simmer the mixture over low heat with the lid halfway off for about 30 minutes or until all of the vegetables are tender.
Ladle the winter vegetable soup into individual bowls and drizzle the remaining tablespoon of olive oil evenly atop of each bowl and serve immediately.
Serves 6