Though the weather outside isn’t frightful, the calendar tells us that winter’s not over and chilly days are in the forecast. With that in mind, celebrate January as national soup month with these warm-ups from area eateries.
At Argyll Whisky Beer (1035 E 17th Ave. - www.argylldenver.com) order the Spot of Tea – a bowl of ramen with vegetables and poached egg partnered with a bone china teapot holding the steaming chicken and pork tea broth. The teapot’s contents are poured for you table side over the bowl.
While you’re Uptown, duck in to Humboldt Farm, Fish & Wine (1700 Humboldt St. – www.humboldtrestaurant.com) where our landlocked-state’s fish experts boast a Classic Clam Chowder redolent of smoky bacon undertones and a dash of Tabasco. Also, there’s a seasonal bowl of creamy Butternut Squash Soup with toasted pepitas and spice-whipped crème fraiche.
Soup seekers at ViewHouse (2015 Market St. - www.viewhouse.com) can sidle up to bowl of Tomato Bisque from Chef Jose Guerrero’s kitchen, a creamy vegetable based San Marzano tomato bisque finished with fresh basil crema and best paired with the rustic Grilled Cheese Panini for a grown-up childhood treat.
At Blackbelly Market (1606 Conestoga #3, Boulder – www.blackbelly.com) Executive Chef Hosea Rosenberg is serving his golden Isabelle Farms squash soup – a velvety combination of squashes from the local farm, cut with tart green apples and finished with hazelnut and crème fraiche.
Warm your belly with a bowl of Zengo’s (1610 Little Raven St. – www.richardsandoval.com) Miso soup made with chipotle, tofu, tomato, wakame and truffle oil.
Session Kitchen (1518 S. Pearl St. – www.sessionkitchen.com) located in historic Platt Park, takes care of the cold weather blues with a Brisket Wedding Soup and Shrimp Bisque. Chef Scott Parker smokes the brisket in-house for the wedding soup and includes kale, tomatoes, wild rice and fennel sausage meatballs, garnished with fresh chives and horseradish cream. Or try the Shrimp Bisque with house made kimchi and horseradish cream.
Chef Richard Sandoval creates a menu reminiscent of his Mexican heritage at Tamayo (1400 Larimer St. – www.richardsandoval.com) including a posole crafted with hominy, squid, shrimp, scallop, chorizo, crispy flour tortillas, cilantro pesto, seafood broth and topped with a fresh radish salad.
The taste of New Orleans is the featured cuisine from Chef Justin Burdick at The Mainline (125 S. College Ave., Fort Collins - www.mainlinefoco.com) who serves his Chicken, Tasso n’ Andouille Sausage Gumbo paired with warm cornbread.
A selection of Blackbelly’s soups.
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