A brisk day, a sweater and a big scarf, and a bowl of hot, delicious soup—just some of ingredients for a perfect fall day. While we may not be able to control the weather, we’ve got the most important part: Soup! Our neighborhood-famous soup is finally back, and our new Head Chef, Andrew Werblin, is excited to bring his recipes to your table. Look forward to classics like chicken noodle and French onion to ward off the cold. You’re sure to add some new favorites to your list, though, like spicy and sour chicken tom kha gai, or a hearty West African peanut stew!
Don’t forget to keep your soup card handy, of course—ten stamps will earn you a free soup, which could be just the pick-me-up you need as the days get longer. Ask your cashier for a card today!
Rainy days are made for soup. Our soups are made by Daniel, the twisted culinary genius behind our Greene Grape cocktail and the Daniel’s Special sandwich. Today, we’ve got tomato, white bean and rosemary soup made with prosciutto stock and on the back burner when that runs out a creamy tomato herb with basil, parsley, mint and tarragon.
We’ve been asked recently if there’s a method to Daniel’s madness and we’re sad to report there’s no soup schedule. He chooses ingredients based on seasonality and availability and whatever strikes his fancy or whim. If a soup is successful, it goes into Daniel’s regular lineup but again, there’s no schedule. Past hits include Cincinnati Chili (a little sweet with allspice and cinnamon) and lentils with curry and chickpeas.
If we’re out of Daniel’s soup or you’re in a rush, check out our refrigerated soups by Saveur D’Anjou. They vary too. Today we’ve got black bean and potato leek. In the past we’ve also had lentil, butternut squash and carrot. With a slice of our quiche, they make a great quick lunch or dinner.