Soup is my barometer.
Soup tells me how much a restaurant cares about the details of their dishes. It’s not the daily fish special or the fanciest steak on the menu that can tell you everything about a restaurants menu… all of the details and love and care (if they are there) are in the soup.
I’m talking about in the development of flavors, the house-made stock, the onion dice, the thorough puree, the texture, the garnish, the temperature. And… since soup is not one of those glitzy menu items like pork-belly-this or fried-brussels-sprout-that… soup sits around waiting for just the right amount of salt and heat and garnish to make it shiiiine exactly bright.
Last week I ordered Carrot Jalapeño Soup at Sylvain, one of my very favorite New Orleans restaurants. On point. The soup was perfectly creamy (probably laden with an ample amount of heavy cream), and juuuust spicy enough to make me question and affirm my choices. The soup had so much love and care, it really could have outshined any type of bacon fat on the menu.
Because some of a good thing is never enough, I made my own Carrot Jalapeño Soup, vegan and with feeling.
This soup is spicy, creamy, filling and delicious! Dang near as delicious as this Vegan Cream of Mushroom Soup, but maybe that’s just me having a thing for raw cashews. Let’s discuss.