Soup cuisine as a concept
Whether fine or hearty, Mediterranean or Asian, fiery or gentle: A soup not only warms the stomach in the cold season, but is also considered a pleasure that gives energy - provided that the ingredients are rich in vitamins and fresh or they are cooked for a particularly long time according to Chinese tradition to act as a power donor.
For example, there may be a vegetable soup week, in which fresh ingredients are used, at the beginning of the cold season; a soup week, when it's time to shovel snow; and a week of fine stock soups for the festive season. Alternatively, there are theme weeks in which the traditional soups of individual countries or regions are presented and which surprise especially with typical local spices.
Because most soups are easy to prepare and can be refrigerated or frozen, soup kitchens are rarely hectic - even if the dining room suddenly fills up with a lot of business people at lunchtime.
Soup weeks with motto
What distinguishes the soup week from the usual offer of a soup of the day is the motto under which the whole week stands - supplemented by a certain breadth of the offer and by the staging of the presentation: