Soupcentered

Soupcentered is a neologism used in culinary discourse to describe a design philosophy or dining concept in which soup or broth-based dishes form the central element of a meal or menu. In practice, a soupcentered approach treats soup as the primary unit around which other courses are arranged, or uses a series of soups to explore a theme or ingredient. The term does not denote a fixed cuisine but a perspective on meal construction.

Etymology and usage: The term combines soup with centered to indicate the focal role of soup in the course sequence or menu. It has appeared in chef interviews, menu descriptions, and food writing since the early 2000s, though it remains an informal descriptor with varying interpretations.

Characteristics and examples: A typical soupcentered menu may begin with light consommé, progress to more substantial soups, and include a final course of solid fare that complements the broths. Dishes emphasize stock quality, depth of flavor, and texture contrast; garnishes may include herbs, grains, or proteins. In some contexts, a single course consists of a multi-component tasting of several soups.

Reception and scope: The concept is not widely standardized and is most common in contemporary or experimental dining, home cooking themes, and certain culinary schools. Critics note that it challenges traditional sequencing of courses and may limit appeal to soup enthusiasts, while proponents argue it highlights broth as a versatile vehicle for ingredients and technique.