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These bowls span countries and culinary traditions but share crucial characteristics: enveloping flavors, enchanting aromas, peak comfort.
“This is the soup that I enjoy eating multiple times a week," says Eddie Hernandez, the chef of Atlanta favorite fast-casual spot Taqueria del Sol. "You can add vegetables that you have on hand, add rice, or even tortilla chips to modify.”
“We loved building the Decatur community. It’s bittersweet leaving,” owner Jenny Levison says. “It’s the right decision, and all of our staff has been relocated to our other stores, so no one is losing their job.”
On January 28, TGM Soup Co. will replace the TGM Bagel stall at the Canteen—Todd Ginsberg's micro food hall—bringing the lunch goers of Tech Square something to keep warm with this winter (and beyond).
Chef Asha Gomez, who consults with global humanitarian organization CARE, made her own "stone soup" at the first of what she and CARE’s Tilia Parks call Social Suppers.
With all the 90 degree days we've had this summer, it’s hard to even think about soup right now. But by October, we'll be ready for its comforting warmth. This year, Jenny Levison (aka Souper Jenny) is hosting Souptoberfest, a chef-driven soup competition and taste-around festival October 23.
The gazpacho that appears on the summer menu at the Iberian Pig stays true to the traditional formula of ripe tomatoes, vegetables, herbs, olive oil, and vinegar. What distinguishes Eric Roberts’s version from the original Andalusian recipe is the assembly