“Spoonful of Comfort” is Top Pick for National Soup Month
(Gerry Furth-Sides) Just in time for National Soup month a “Spoonful of Comfort” is delivered to our door. Imagine opening your gate and finding this package at your feet. Wrapped in the most sturdy boxes with contemporary graphics are carefully cooked and packaged homemade soup, rolls, cookies and a beautiful ladle. www.spoonfulofcomfort.com/
National Soup Month fittingly arrives with January’s colder weather. The commemorative might be relatively new but the dish is ancient. Soup has been traced back as far as 6000 B.C., in the mild, Mediterranean climate of Greece. Hippopotamus was the first known meat used for soups. Greeks sold soup in their market places and streets – perhaps the first known “fast food!”
These days, soup can be purchased by the packet, bowl, can, cup, etc. One innovation is home delivery, which is more like a gift of a talented chef in your kitchen. It’s perfect as a practical “get well” sentiment, as the founders originally intended, or as a pre-house warming gift or “care package” to a college students. The possibilities are endless.
The cookies inside are as bold and big as the graphics on the box. Along with cookies in the basic package of carefully packed boxes are:
- 64-oz. jar of homemade-style soup (4-6 generous servings)
- 1/2 dozen back rolls (just chewy and dense enough, dotted with rosemary)
- 1/2 dozen cookies
- A ladle “to serve up the smiles”
- Personalized note card
- Colorful, custom packaging that’s a treat in itself (editor’s note: we agree!)
We “got into these cookies” right away, “for research.” The oatmeal raisin were over-sized and with the tiny bit gooey-as-in-raw dough that makes every bite perfection. These remained our favorites though the chocolate chip and gingersnaps were just as lovingly baked. We could not figure out what made the chocolate chip so good until we looked at the ingredients and saw molasses and wheat flour.
“Spoonful of Comfort” adds a fresh twist upon this old-fashioned favorite, proven scientifically to be healing, with seasoned, roasted chicken, fresh thyme and parsley, and “oodles of noodles.”
The hearty chicken soup tastes as though it was made from scratch. It ranks well above what we’ve tasted in highly touted delis and homey enough to be prepared in our own kitchen.
Oh my goodness! An LA TIMES writer asked what made the soup so delicious so we looked at the top label when we finished! What can be anything but rich with heavy whipping cream, butternut and hubbard squash, pumpkin puree, brown sugar and maple syrup as the major ingredients! All you need is a pumpkin ice cream and this would make a wonderful sundae topping.
My own personal quirk is saltiness, and “Spoonful of Comfort” is beautifully seasoned but not at all salty. There is absolutely no aftertaste and no thirst after eating it… a true test.
The big chunks of succulent white-meat chicken turn a bowl of soup into a total meal. The bottle serves 4-6 generously ($10 for the complete meal). We are only two here. So after the first servings, we added a couple of vegetables to the soup for a bit variety — and enjoyed it thoroughly each time. Here you see it with peas.
We were able to take the butternut squash from box to freezer because of the sophisticated packing, which includes dry ice. The soup is prepared and sent out for delivery the same day.
Butternut Squash Soup features holiday spices, cream and high grade maple syrup. Gingersnaps that accompany the soup add even more of a festive touch. They are refined with a consistent crunch to them… and what looks like a thumbprint cookie flat top surface that makes them even more appealing.
We shared the Tomato Basil Soup with discriminating (to say the least) food writers. It drew the same compliments from their family: “Delicious! We enjoyed it from first to last drop.” The secret behind Spoonful of Comfort’s unique taste: basil pesto, rich asiago and parmesan cheeses.
(Photo courtesy of Spoonful of Comfort)
Soup historically was actually just a broth before they began adding legumes such as lentil and beans, along with other ingredients either leftover or to make it more intereating,
The broth was used to pour over or as a dip for bread. The bread was called sop, which turned into the word we have all become familiar with, “soup”.
These days, National Soup month is observed by the United States and the honor seems to be spreading internationally. It’s a natural since most countries and ethnicities all have their favorite or famous bowl of soup. .Many people still enjoy soup when they are feeling “under the weather” or just enjoy a warm bowl of soup to take the chill off a cold day. Yet there are so many variations that soup lovers can find a dish any time of the year. For summer, for example, a Mexican gazpacho or Russian beet immediately comes to mind. Soup is really is a dish that knows no season.
Editor’s note: We saw the Spoonful of Comfort owners on Shark Tank. They “did not get a deal.” After experiencing the soups for ourselves, we know that the Sharks missed out.