Soups and Stews

Gail Bellamy

SOUPS AND STEWS

Broths, chowders, chilis and stews. . .All of these one-bowl wonders make for great winter warmers that heat up your menu.

According to research provided by MenuTrends 2001, restaurants that menu soup often feature a signature flavor. Examples include the tortilla soup at California Pizza Kitchen, or Wolfgang Puck’s Butternut Squash Soup, served at Wolfgang Puck Cafe. In full-service restaurants where soup is served, 20.2% have chili on the menu, and 11.2% offer chowder. Among this month’s recipes, you’ll find a Caribbean Fish Chowder from Sundy House Restaurant in Delray Beach,Florida, and a vegetarian take on chili.

At Sage &Onion in Santa Barbara, California, chef /owner Steven Giles features a seasonal menu of European-American cuisine. Raised in England, Giles has created a menu that has a decidedly English twist. In our recipe section, he shares his recipe for Roasted Fall Pumpkin and Ginger Soup.

In Louisville,Chef Anthony Lamas of Jicama makes a hearty, pork-rich feijoada. The Brazilian regional specialty is served with rice and sauteed greens. You’ll find it on our recipe pages, along with several other soup and stew ideas.