Author : 
Victoria
Date :
January 22, 2025

Cozy Bowl of Winter Comfort

It’s no secret that I have a passion for making soups.  Ever since I opened the door to my restaurant in 1997, crafting soups every morning has become a cherished ritual.  Not only are soups one of my favorite things to prepare, but they’re also a comfort food that I absolutely love to eat.  With Michigan’s frigid winters, there’s nothing better than wrapping your hands around a hot steaming bowl of soup to warm the soul.  My absolute favorite soup vessel for this is a charming ceramic cross between a mug and a bowl that Wes and I received as a gift from my Mom for Chistmas years ago.  I have cherished mine for over a decade, while Wes….well, he unfortunately broke his!

In our bustling little bistro kitchen, I am fortunate to have a bountiful array of fresh ingredients right at my fingertips ready to inspire my next soup creation. One of my life goals is to run a no-waste kitchen, or at least with minimal waste. 

I transform bones, veggies scraps, lobster & shrimp shells, celery leaves, parsley stems, flavorful braising liquid, wine and spices into some of the best broths and stocks.  What some may see as trash, I view as culinary treasures!

During the winter I whip up 20 to 30 gallons of soup each week, and during the summer our chilled Gazpacho is in such high demand that we can barely keep up.

I especially enjoy preparing hearty soups like Bean with Ham, Beef Bourguignon, Chicken and Dumpling, and my personal favorite – New Orleans Gumbo- they’re practically meals in a bowl. Then there are the indulgent choices when I am feeling fancy- Apple & Brie Bisque with Calvados, French Onion, Wild Mushroom with Farro, and Lobster Corn Chowder just to name a few.  Recently I created a delightful blend of sauerkraut, sausage, potatoes and carrots- inspired by a childhood comfort crock-pot meal my mother makes. I’m always on the hunt for exciting new combinations and recipes.

Making your own soups gives you the freedom to control what goes into it- allowing you to pack in more veggies and flavor while managing the salt content that many processed soups are known for.  I’d love to share with you some of my favorite soup-making tips that I’ve gathered over the years.

*To create a deeper flavor Roast the protein bones before you use them for stock

*Make your stock the day before so that you can refrigerate it and then the fat cap will be easy to remove without the endless skimming 

I like to use a little of the turkey or chicken fat cap (I fondly call schmaltz ) to sauté the mirepoix – that lovely blend of carrots, celery, and onions that is the base for so many soups.

*Dried beans are a great value-soak the night before with a little baking soda to soften. If adding tomato products to your bean soup make sure the beans are soft first as there is a reaction between the tomatoes and the beans that will prevent the beans from getting soft 

(I learned that tip the hard way)

* Use a sturdy heavy bottom pot for making soups- helps prevent scorching (nobody likes a scorched soup)

* Simmer don’t boil

*Tomato soups sometimes need a pinch of sugar to temper the acidity of the tomatoes- A quality marinara makes a great starter for a quick tomato soup.

* Apple Cider makes a great base for autumn soups like carrot, parsnip, butternut squash, or pumpkin 

*Use cornmeal to thicken a chili that is maybe a little thinner than desired

* Season with salt and pepper towards the end of cooking

*Start a stock bag in your freezer- carrot peels and tops, greens, veggie scraps -etc. When the bag is full, make a batch of stock. Stocks and broths freeze well.

* Add a little acid- A splash of lemon juice, wine, tabasco sauce, or vinegar can help brighten the flavors

* Add noodles or rice last and in small amounts- they both tend to “grow” in the soup and can absorb all the broth

* Preheat your soup bowls

* Grate your own cheese for soups like Broccoli Cheddar-  whisk in and add slowly so not to clump (pre-grated cheese sometimes has anti-caking agents and preservatives

*Layer flavors using rich Umami ingredients like Worcestershire sauce, Parmesan rinds, mushrooms, soy sauce, tomatoes, and mushrooms  

*For gluten-free soups, use a cornstarch slurry to thicken instead of a roux 

*No time for making broth or stock? There are some good products on the market- just watch the sodium content 

One of our most cherished traditions is our monthly Soup-a-Vino event, where we gather for an enjoyable Sunday afternoon to sample four delicious soups paired with four carefully selected wines. At the end of the event guests can purchase the featured soups and wines to enjoy at home.

Soup-a-Vino has quickly become one of our most popular events, proving that soup truly has a special place in everyone’s heart.

Whether you’re ladling up your own pot of creative goodness at home, savoring a bowl at the bistro, taking a quart to go, or joining us for Soup-a-Vino, it’s a perfect time to cozy up with some comforting soup this winter.

Soup IS good food!



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