Winter has arrived. Besides the plethora of competing claimants to succeed the Iron Throne, my third eye is generally face down slurping a bowl of creamy tomato bisque. As soon I wake to a frosted windshield under the looming threat of snow, I abandon my trusty saute pan for a crock pot and set my table with all spoons. There’s a reason why chicken noodle is nature’s cure-all. Whenever you’re feeling down or just need a recharge, soup is lubricant for your soul. I feel like there should be more Christmas songs dedicated to beef stew and chili. Forget sugar plums, I want to be nestled in my bed with dreams of minestrone dancing through my head.
One of my first winter cravings is always a chowder. Smacky spends no time messing around and fills theirs full of smoked salmon chunks and sweet corn. I like to add a couple shots of hot sauce and you have everything you need to take on a chilly afternoon. Make sure to take a good tour: this spot is full of quirky antiques and vintage advertising.
There aren’t many favor combinations better than tomato and basil. It’s the base of dozens of sauces and even a few soups. Shamus decides to add some baby ravioli to the mix to make it extra hearty. This becomes almost a lasagna soup that you wish you had a grilled cheese sandwich to dip in. Regardless, you’ll want to throw this on your lunch list.
Wondering what to do with all your leftover Thanksgiving turkey? Brooklyn Deli (who has a beautiful new store front on First Ave.) makes it into a savory batch of turkey and wild rice soup. Add in some carrot and celery, a little onion and you have a masterpiece fit for winter vacation. Rice soups need to have more love in the soup world.
Let’s just start with whoever first took a taco bar and dumped it into a spicy beef broth should win a humanitarian award. Soulful, Spokane’s only full soup-centric restaurant, has a rotating list of in-house creations. Grab a large bowl of your favorite (this being a spicy blend of beans, beef, onion, cilantro) or a sampler that will give you three smaller portions for about the same price.
Kristen Speller, Garland district’s own long time sandwich and soup cultivator, creates new soup menus weekly. Thursday it was loaded baked potato: thick and rich with a heavy cream base. I’ll be the first to promise after she sprinkles the top with fresh bacon and cheese, you won’t even need a sandwich. If you do . . . grab their Dagwood, weighing more than a pound of meat, cheese and fresh toppings.
Kris Kilduff is crafted of 77% smoked gouda, 20% gnocchi and 3% ice cream sandwich.